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We used chicken thighs for extra-juicy sandwiches, but chicken breasts would also work perfectly. The chilled sparkling water helps keep the batter light and crispy. Slideshow: More Slider Recipes 

Kay Chun

Gallery

© Abby Hocking

Recipe Summary

total:
30 mins
Yield:
Makes 8
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • In a medium enameled cast-iron casserole, heat 3 inches of canola oil to 375°. Set a rack over a baking sheet.

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  • In a large bowl, whisk the flour with the mustard powder, garlic, paprika and sparkling water.

  • Season the chicken with salt and pepper. Dip the chicken in the batter and let the excess drip off. Fry, turning, until golden and cooked through, 4 to 5 minutes. Transfer the chicken to the prepared rack to drain briefly.

  • Arrange eight of the waffles on a plate. Spread some mayo on the waffles and layer the lettuce, tomato, onion, pickles and fried chicken on top. Close the sandwiches and serve.

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