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4 cornflake fried chicken waffle sandwiches stacked on each other on wooden board with sriracha maple dripping down

Cornflake Fried Chicken Waffle Sandwiches

This crispy cornflake fried chicken is doused in maple sriracha and wedged between two waffles!
5 from 1 vote
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Course: Brunch, lunch
Cuisine: American
Prep Time: 20 minutes
Cook Time: 15 minutes
Total Time: 35 minutes
Servings (click & slide): 4 large sandwiches or 8 small
Calories per serving: 304kcal
Author: Chris
Cost per serving: £2 / $2.50

Equipment

  • Rolling Pin/Mallet & Cling Film (for pounding chicken)
  • 3 Large Shallow Dishes (for dredging chicken)
  • Large Zip Lock Bag or Food Processor (for crushing cornflakes)
  • Large Cast Iron Skillet or Heavy Bottom Pan & Tongs (for frying chicken)
  • Wire Rack & Paper Towels or Tray (for resting chicken)
  • Small Pot or Bowl (for maple sriracha)
  • Small Pot (for seasoning)

Ingredients

  • 4x 5-7oz / 150-200g boneless skinless Chicken Breasts
  • 8 small or 4 large Waffles, toasted (see notes)
  • 5 cups / 180g Cornflakes
  • 1 cup / 250ml Vegetable or Sunflower Oil, for frying
  • 1/3 cup / 50g Flour
  • 2 Eggs, beaten
  • 1 tsp EACH: Paprika, Salt (plus extra salt to serve)
  • 1/2 tsp EACH: Onion Powder, Garlic Powder, Cayenne Pepper, Black Pepper
  • equal parts Maple Syrup and Sriracha (I usually do 2-3tbsp of each)

Instructions

  • Crush Cornflakes: Crush the cornflakes to a texture similar to Panko breadcrumbs. You can do this in a food processor or just pound them in a zip-lock bag. Failing that just use your hands to scrunch them up in the bag. Place to one side.
  • Mix Seasoning: In a small pot combine 1 tsp salt and paprika with 1/2 tsp onion powder, garlic powder, cayenne pepper and black pepper. Place to one side.
  • Maple Sriracha: In a small pot or bowl combine maple syrup and sriracha. Start with a couple of tbsp of each, then adjust later if you need to. Place to one side.
  • Pound Chicken: Place a chicken breast on the chopping board and lay cling film over it. Pound with a rolling pin, mallet or heavy pan until even thickness. Avoid pounding too thin that it starts breaking apart (around 1/2" is fine). Slice off any stray or pointy bits, then repeat with the remaining breasts.
  • Dredge Chicken: Set up 3 bowls - the first with flour and half of the pot of seasoning, the second with 2 beaten eggs and the third with crushed cornflakes and the rest of the seasoning. Coat the chicken in the flour, then the egg and finally in the cornflakes, ensuring you thoroughly coat at each stage (namely the cornflakes). Repeat with the remaining breasts.
  • Fry Chicken: Heat around 1 cup of oil (or enough to comfortably cover the base of the pan) over medium heat in a large cast iron skillet or pan. You want the oil around 350F/180C (drop a few crumbs in to test if they rapidly sizzle). Carefully place chicken in 2 breasts at a time and fry for 3-5mins on each side, or until golden on the outside and white/piping hot through the centre.
  • Rest Chicken: Remove chicken from the pan and place on a wire rack with paper towels underneath. Sprinkle with salt, then bring the oil back to temp and fry the second two chicken breasts.
  • Sandwich: If you have 4 large waffles, keep the chicken as it is. If you have smaller waffles then slice the chicken in half. Top toasted waffle with chicken, followed by a good drizzle of maple sriracha, then finish with a second waffle.

Quick Demo

Notes

a) Chicken - If you'd prefer, you can make chicken cutlets instead by slicing the chicken breast right through the centre to create 2 even-sized breasts. The chicken will just be skinner and cook quicker that's all. If you're doing this you'll only need 2 chicken breasts.
b) Waffles - I can only ever find small rectangular waffles, which neatly fit half a chicken breast. However, if you've got big waffles just make bigger sandwiches (slice in half before serving if you'd prefer smaller ones). I usually toast them in the toaster, but you could do it in the oven or air fryer if you'd prefer.
c) Cornflakes - Don't feel like you need to crush them into fine dusty breadcrumbs. You still want a little texture, so some medium and larger pieces actually work nicely.
d) Calories - Based on 8 small sandwiches (calories per sandwich) assuming 2 tbsp maple syrup, 2 tbsp sriracha and 8 tsp vegetable oil in total.

Your Private Notes:

Nutrition:

Nutrition Facts
Cornflake Fried Chicken Waffle Sandwiches
Amount Per Serving
Calories 304 Calories from Fat 109
% Daily Value*
Fat 12.15g19%
Saturated Fat 5.343g33%
Trans Fat 0.009g
Polyunsaturated Fat 2.856g
Monounsaturated Fat 2.475g
Cholesterol 113mg38%
Sodium 526mg23%
Potassium 614mg18%
Carbohydrates 31.29g10%
Fiber 10.5g44%
Sugar 3.67g4%
Protein 24.44g49%
Vitamin A 355IU7%
Vitamin C 0.9mg1%
Calcium 98mg10%
Iron 3.78mg21%
* Percent Daily Values are based on a 2000 calorie diet.
*Nutrition is based on the absence of salt unless stated as a measurement in the ingredients. Cost is worked out based on ingredients bought from UK supermarkets, then divided by the number of servings. In both instances these values are just for guidance. Please check out my FAQ Page for more info.
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