A couple of weeks ago, the hubs and I took our first long trip away from the kids. We went to Phoenix for a wedding. The day we arrived was the same day as the bachelor party. The guys went to Lo-Lo’s Chicken and Waffles. Yes it is a little funny that we traveled from Alabama to Arizona to eat Southern Soul Food. But good food is good food no matter how odd the location. So what did my hubs eat? Chicken and waffles of course. He got a nice sized waffle with fried chicken on the side. I thought it would be fun to take the chicken and waffle idea and twist it a little bit. As much as I love fried chicken I don’t like to make it. Not only is it time consuming, but it makes a mess in the kitchen. This a fun quicker version of chicken and waffles.
I used half of a rotisserie chicken for the this recipe. I used the other half of the chicken in Cheesy Chicken Enchilada Skillet. Both meals are easy and make a rotisserie chicken much more interesting. I used to buy a rotisserie chicken and a bag of frozen vegetables and that was supper. Not that it isn’t good, but day two I was left wondering what in the world to with the left over chicken. I wanted to make it work for another meal, make my budget stretch farther, but not by serving a boring supper. These two recipes transform the chicken into two interesting and family friendly meals.
I used a basic waffle recipe, and waffles work great as a “sandwich bread”. They hold together well and have a nice texture. And the left overs are perfect for breakfast. I crisped up the left over waffles in the toaster and made Wow Butter and Jelly sandwiches for breakfast the next morning. The kids loved it! It felt like a special treat. Prepare yourself now; because, there will be more waffle sandwich recipes in the future.
- 4 cups Chicken Shredded rotisserie or left over chicken
- 1/4 cup Buffalo Sauce I used Sweet Baby Ray’s
- 2 tbsp Mayo
- 4 tbsp Sour Cream
- 1 tsp Dry Ranch Dressing Mix
- Sandwich toppings- Tomato Lettuce, Onion
Combine Mayo, Sour Cream and Ranch Dressing Mix in a bowl and refrigerate until time to serve sandwiches. Combine Chicken and Buffalo Sauce and refrigerate until waffles are close to done. Warm Chicken and Buffalo Sauce mixture in the microwave or on the stove until hot.
- 2 cups Flour
- 1 tbsp Baking Powder
- 1/2 tsp Salt
- 2 tbsp Honey
- 2 Eggs
- 3 tbsp Oil
- 2 cups Milk I use Coconut
Preheat Waffle iron on Medium (add a coating of oil if not non stick). Mix Flour, Baking Powder, and Salt in a bowl. In a separate bowl combine Honey, Eggs, Oil and Milk. Slowly add wet ingredients to dry ingredients mixing until completely combined. Cook waffles until golden brown and crispy.
Build sandwiches with a 1/4 waffle piece, buffalo chicken, sandwich toppings, and ranch mayo sandwich spread. I served mine with Baked Sweet Potato Fries (recipe coming). You can freeze left over waffles or eat them the next day. Either way just put them in the toaster and the waffles are as good as new!