“Crispy Juicy fried chicken fillet on a bed of crunchy golden Belgian liege waffle topped with tomatoes, avocado, and lettuce for early Sunday morning brunch.
If you haven’t tried a Belgian liege waffle before, this is the time to do so! They are seriously delicious and filling as a breakfast sandwich or even by itself. Are you ready to treat your tongue to a flavorful chicken and waffle sandwich? Upon discovering Liege waffles a few years ago, I was eager to give it a try but after researching the recipe the process to me seemed a bit too much for just waffles. A traditional Belgian Liege waffle includes pearl sugar which is a very coarse, hard, opaque white sugar which does not melt while baking. Like who has time to hunt for pearl sugar?! I remember saying those exact words. This recipe is a simple homemade version and it utilizes ingredients that are already in your kitchen. These liege waffles can be enjoyed for breakfast, brunch and even as a dessert. Waffles are fun to make and certainly a favorite for so many of us. The origin of waffles can be traced back to ancient Greece. During the middle ages, people used to cook them over fire between two metal plates with wooden handles. Cornelius Swarthout received the first US patent for a waffle iron on 24th August, 1869; the day was later marked as National Waffle day.
You are going to love this breakfast sandwich recipe! The best part is that you can make it by hand, and you do not need any mixer. You can customize the topping and filling just the way you like as well. It goes well with all kinds of toppings and fillings, from fried chicken fillets, whipped cream, fruits, ice-cream, or any of your favorite spreads. Cannot tell you how much I am obsessed with this waffle sandwich. It is the perfect weekend breakfast for the entire family to enjoy. Honestly, I do not always get the chance to make an elaborate breakfast BUT when I do, I certainly love to go “ALL out”! If you want to enjoy the waffle recipe by itself go ahead and add a bit more sugar. Since I made as a sandwich; I did not want to add too much sugar. Not to mention I also love a lot of maple syrup on mine as well. Growing up in the Caribbean, we didn’t eat any eggs if it wasn’t cooked all the way through so when I tried over-easy eggs for the first time, I was bit apprehensive, but it was actually delicious. Now, I enjoy it on my breakfast sandwiches most of the time.
- 2 cups bread flour
- 1/3 cup + 1/3 cup (1/6 cups) Lukewarm milk
- 2 tsp yeast
- 1 stick melted butter
- 2 eggs
- ¼ tsp salt
- ¼ cup + 1 tbsp brown sugar
- 1 tsp vanilla extract
- 2 pieces of chicken breast (split into halves)
- Creole Seasoning
- Lawry adobo seasoning
- Smoked paprika
- Garlic salt seasoning
- ½ tsp black pepper
- 2-3 tbsp Greek yogurt
- 2 cups vegetable oil
Season flour for frying: paprika, creole seasoning, garlic salt
Toppings for sandwich
- Let waffles cool over a wire rack before assembling the sandwich.
- Most of the seasoning listed for the chicken has salt so there will be no need for salt.
- You can also use buttermilk instead of Greek yogurt for the chicken.
- I oven fried the chicken but you can deep fry it as well.
- In a small bowl, combine warm milk, sugar, and yeast; Mix well and allow the yeast to proof for 15 minutes.
- Transfer yeast mixture to a large bowl, then add eggs, vanilla extract, and melted butter. Whisk all the ingredients.
- Add salt and gradually mix in flour. Using a wooden spoon, mix the dough mixture for 5-7 minutes.
- Cover dough with a kitchen towel, then put in a warm place until it doubles in size.
- Heat up waffle iron and grease with cooking spray. Place a piece of dough in the center of the waffle iron and close it. When the top is brown, remove it carefully.
- Repeat for the remaining batter.
- Clean the chicken and then pat dry it with a paper towel or kitchen towel.
- Cut chicken breast into halves (diagonally). Wrap the chicken into plastic wrap, and then, using a rolling pin or a meat mallet, pound the chicken breasts evenly until they are 1/2 inch thick.
- Season the chicken pieces with Creole seasoning, adobo, smoked paprika, garlic salt and pepper.
- Coat the meat with Greek yogurt and allow it to marinate for at least 2 hours or leave it overnight for better results.
- Take a shallow bowl and mix your seasoning (paprika, creole seasoning, garlic salt) into the flour.
- Place the marinated chicken and coat the flour mixture over it. Remove the excess flour by shaking it gently.
- Preheat the oven to 400 degrees.
- Place the coated seasoned chicken breasts onto a baking sheet.
- Spray cooking oil over both sides of the chicken pieces.
- Bake until the until the chicken is tender and golden brown.
- Place chicken into the center, then add tomatoes, avocado, and lettuce over the top. Enjoy!!!