HEB Chicken and Waffle Sandwich with Hard Cider Caramel
Chicken and Waffle sandwich with Hard Cider Caramel
Prep Time Minutes: 45 Cook Time Minutes: 30
Ingredients:
1 1/2 Lb thinly sliced chicken breasts
1 cup(s) Plain Greek yogurt, plus more as needed to coat chicken completely
1 cup(s) Grapeseed oil
2 cup(s) panko breadcrumbs
1 Tsp Adams Reserve Yucatan Rojo Rub, plus more as needed to season all the chicken breasts
1 cup(s) Redd's Apple Ale
1/2 cup(s) honey
1/2 Tsp kosher salt
Instructions:
In a large plastic container or zip top bag add the thinly sliced chicken breasts and the Greek yogurt, mix to coat chicken in the yogurt. Refrigerate for at least 8 hours or overnight.
Set up a Cast iron skillet and fill it with 1 cup of grape seed or canola oil. Heat oil to 350F. or medium heat. **If the oil starts to smoke it is way too hot turn off the heat and allow it too cool slightly.
Fill a shallow bowl with the panko breadcrumbs Remove the chicken from the yogurt and shake off any excess yogurt. Season the chicken with Adams rub liberally and dredge each breast in panko to coat. Place the breasts in the preheated oil and allow them to cook for 4-6 minutes per side.
Remove to a rack to cool when the breasts internal temp reads 165F. While breasts cool make the cider honey by combining Redd's Apple ale with honey and kosher salt, bring mixture to a boil and allow to reduce slightly and mixture thickens slightly. Turn off heat and set aside to cool.
For waffle- use the Belgiun waffle recipe from "Belgian Waffles with Pecan Pie Syrup" on HEB.com
Make the waffles and set aside in a 150F oven to keep warm while finishing the chicken.
Make the sandwiches by cutting the chicken in to strips or leave it whole, drizzle the chicken with apple honey and place them between two waffle quarters *(or as much waffle needed to accommodate the breasts) Consume while hot.