Chicken and Waffles Sandwiches with Jalapeno-Bacon Jam

Pin It

Class is NOT dismissed yet, you guys.

One more completely gluttonous thing before you move on…  I thought I told you to bring elastic waistband pants.  I swore I put it on the syllabus.

Anyway.  Here is the reason I made the bacon jam in the first place:

I had a sandwich once, you see.  I never forgot it, many moons later, and I loved it so.  It was a chicken and waffles sandwich from Yosh’s, which all of you Renoites must–simply must–check out if you haven’t already.  Thank baby Jesus that this was a special and not a regular menu item, because otherwise, I legit might be dead or on my third heart transplant or whatever.

Let’s just say it made an impression.  Perfectly crispy, breaded chicken, between two delicious, pillowy waffles, plus a healthy dose of maple syrup and jalapeno/bacon jam.  Or it might have been chipotle/bacon jam.  I’m not sure, to be perfectly honest, but it was out of this world, all wrapped up to go in foil and consumed after a long workday on my couch.  At least a year ago.  From my belly, it crawled up into my brain and would not leave–until I made it myself.  So here we are.

If you’ve got your bacon jam ready to go, the rest is gonna go like this: First, make a batch of your favorite waffles.  This recipe from Epicurious is a tried-and-true favorite of mine, and I would recommend it.

What I actually have pictured is an attempt to make authentic Liege-style Belgian waffles, and even though they were great by my standards, I only followed the recipe halfway because it involved multiple and lengthy rising times, and a sister doesn’t have all the time in the world, you know?  I cut things short, but I’ll be revisiting the Liege waffle issue again.  Classic buttermilk waffles, as linked above, probably make more sense anyway.

Second step: chicken.  Butterfly a breast or two, season with salt and pepper, dredge in flour, then egg, then breadcrumbs.  Pan-fry in a bit of oil over medium-high heat, for roughly a couple minutes on each side.

Third step: spread bacon-jalapeno jam generously on the bottom waffle.  Top with chicken, then pour as much or as little maple syrup over the top as you’d like.  Smush the top waffle onto the whole thing.  Live happily ever after.


Pin It


  1. says

    Oh, I love the idea of this. It looks amazing. But like I said, if someone would just make it FOR me at this point. . . .
    Sadly, cooking has been on the back burner for me lately – but that doesn’t mean I wouldn’t want to eat something with bacon jam!!!