The Almighty Waffle Sandwich
By: Chef Jason Boniface, executive chef of the Red Door Wine Market
- 1 chicken thigh, deboned
- 3 bacon slices
- 1 slice sharp cheddar cheese
- 1 large egg
- 1 tsp. sriracha hot sauce
- 2 oz. bourbon maple syrup*
- 1 cup seasoned flour
- 1 cup buttermilk
- 1 Belgian waffle
Marinate your chicken thigh in buttermilk overnight. The next day, dip the marinated chicken thigh in seasoned flour. Fry chicken thigh at 325 degrees for about eight minutes.
While chicken is cooking, place waffle in waffle iron.
Fry an egg (I like mine sunny side up).
Once chicken is done, season it with salt and pepper, place sharp cheddar and bacon on top and place in the oven to melt the cheese.
Cut your waffle in half and use like a sandwich. Place chicken on the bottom portion of the waffle and put sriracha hot sauce on it. Place the egg on the chicken, then place the other half of the waffle on top, making sure not to break the yolk. Add a side of bourbon maple syrup to finish it.
*Editor’s note: What is bourbon maple syrup? We have no idea. However, we are assuming that if you combine bourbon and maple syrup, it will make for a very happy morning.
[…] two items have carried over from the Mother’s Day menu: The Almighty Waffle Sandwich and the Frittata and Salad. Boniface expects the sandwich to be the day’s most popular dish, if […]