Cornflake Fried Chicken Waffle Sandwiches Recipe
These Cornflake Fried Chicken Waffle Sandwiches combine crispy, golden-fried chicken coated in crunchy cornflakes with fluffy toasted waffles for a delightful and satisfying meal. The chicken is seasoned with a flavorful blend of spices and paired with a sweet and spicy maple sriracha drizzle, making this sandwich perfect for brunch or a comforting dinner.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Total Time: 35 minutes
- Yield: 4 servings
- Category: Sandwich
- Method: Frying
- Cuisine: American
Ingredients
Chicken and Coating
- 4x 5-7oz / 150-200g boneless skinless Chicken Breasts
- 5 cups / 180g Cornflakes
- 1/3 cup / 50g Flour
- 2 Eggs, beaten
- 1 tsp Paprika
- 1 tsp Salt (plus extra to serve)
- 1/2 tsp Onion Powder
- 1/2 tsp Garlic Powder
- 1/2 tsp Cayenne Pepper
- 1/2 tsp Black Pepper
Cooking Oil
- 1 cup / 250ml Vegetable or Sunflower Oil (for frying)
Sandwich and Sauce
- 8 small or 4 large Waffles, toasted
- Maple Syrup (equal parts to Sriracha, usually 2-3 tbsp)
- Sriracha (equal parts to Maple Syrup, usually 2-3 tbsp)
Instructions
- Crush Cornflakes: Crush the cornflakes to a texture similar to panko breadcrumbs using a food processor or by pounding them inside a zip-lock bag. Set aside.
- Mix Seasoning: In a small pot, combine 1 tsp each of salt and paprika with 1/2 tsp each of onion powder, garlic powder, cayenne pepper, and black pepper. Set aside.
- Prepare Maple Sriracha: In a small pot or bowl, mix equal parts maple syrup and sriracha (about 2-3 tablespoons each). Adjust to taste and set aside.
- Pound Chicken: Place a chicken breast on a chopping board, cover with cling film, and pound evenly to about 1/2 inch thickness using a rolling pin or mallet. Trim any uneven bits. Repeat with remaining chicken breasts.
- Dredge Chicken: Set up three bowls: one with flour mixed with half the seasoning, one with beaten eggs, and one with crushed cornflakes mixed with the remaining seasoning. Coat each chicken breast in flour, then egg, then cornflakes, pressing to ensure thorough coating. Repeat for all breasts.
- Fry Chicken: Heat about 1 cup of oil in a large skillet over medium heat until around 350°F (180°C). Fry chicken two breasts at a time for 3-5 minutes per side until golden and cooked through. Adjust heat as needed to maintain temperature.
- Rest Chicken: Remove fried chicken to a wire rack lined with paper towels, sprinkle with salt. Reheat oil if needed and fry the remaining chicken breasts.
- Assemble Sandwich: Toast waffles. If using larger waffles, keep the chicken whole; if using smaller ones, slice chicken in half. Layer chicken on a waffle, drizzle generously with maple sriracha sauce, and top with another waffle to complete the sandwich.
Notes
- Use a rolling pin or mallet to pound chicken evenly for consistent cooking.
- The cornflake coating gives extra crunch compared to traditional breadcrumbs.
- Maintain oil temperature around 350°F to avoid greasy chicken.
- Adjust maple sriracha sweetness and heat to taste for perfect balance.
- Waffles can be store-bought or homemade; toast before assembling for best texture.
