Fried Chicken and Waffle Sandwich with Potato Salad and Collard Slaw
Fried Chicken and Waffle Sandwich with Potato Salad and Collard Slaw is a flavorful French French Receipes dish prepared with quality ingredients. Place the potatoes in a pot of cold water with 1 teaspoon salt.
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Easy Prep ≤ 4 steps · Fast & beginner friendly
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Moderate 5–8 steps · Everyday home cooking
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Expert ≥ 9 steps · Multi-step advanced prep
Ingredients Required
Tap or click any ingredient to check off during cookingStep-by-Step Cooking Method
Follow numbered steps for authentic taste and perfectionPlace the potatoes in a pot of cold water with 1 teaspoon salt.
Bring to a boil and simmer, partially covered, until potatoes are tender when pierced with a knife, about 12 to 15 minutes.
Drain and let cool.
Meanwhile, whisk the remaining 1/2 teaspoon salt, mustards, vinegar, shallot, and pepper in a small bowl.
Pour in the olive oil while whisking to emulsify the dressing.
Quarter the potatoes and toss with the dressing in a large bowl.
Taste and adjust seasoning.
Whisk the yogurt, lemon zest and juice, habanero pepper, garlic, salt, and pepper in a small bowl.
Place the collard greens, cabbage, and carrot in a large bowl and toss with the dressing to coat.
Taste and adjust seasoning.
Mix the flour, cayenne pepper, 1/2 teaspoon salt, and 1/4 teaspoon pepper in a shallow bowl.
Beat the 2 eggs with the hot sauce, 1/2 teaspoon salt, and 1/4 teaspoon pepper in another shallow bowl.
Place the bread crumbs in a third shallow bowl.
Fill a large Dutch oven or cast-iron skillet with oil to a depth of 1 1/2 inches and heat carefully to 350°F.
Pat chicken dry and coat in flour, dip in egg mixture, and dredge in bread crumbs, pressing to adhere.
Repeat with remaining 3 pieces chicken.
Fry 2 pieces chicken until golden brown and cooked through, turning once, 5 to 6 minutes. (The chicken should reach an internal temperature of 165°F.) Repeat with remaining 2 pieces chicken.
Sprinkle with remaining 1/4 teaspoon salt and drain on a wire rack placed over a sheet tray.
Toast the waffle, spread with butter and honey, and cut in half.
Place 1 chicken cutlet on a plate and layer with 1/4 cup slaw, 1/2 waffle, and 1/4 cup potato salad.
Top with another chicken cutlet to form a sandwich.
Repeat with remaining chicken cutlets to make a second sandwich.
The leftover potato salad and slaw can be refrigerated for up to 3 days.
Chef's Secret Tips & Serving Pairings
- Serve hot and fresh as a wholesome non-vegetarian meal.
- Pairs excellently with steamed rice, flatbreads, or fresh salad garnish.