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Fried Chicken And WafflesServings: 1 open-faced sandwich -- Yield: 24 servings King’s Hawaiian® Waffles topped with honey-mustard fried chicken, gem lettuce, spicy garlic pickles, beefsteak tomatoes, and a fried egg. Buns, Breakfast & Brunch, Lunch & Dinner, Dine In, Travel Friendly |
Ingredients72 each Fried chicken fingers, frozen 24 each Eggs 48 each King Hawaiian Waffles (sub recipe) 72 each Pieces gem lettuce 72 each Spicy garlic pickle coins 48 each ¼” slices beefsteak tomato 2 ¼ c Honey mustard
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Build It!Prepare each open-faced sandwich to order as follows:
Fry chicken tenders according to package or supplier directions. Hold hot for build.
Fry 1 egg to over-easy (or as desired) and hold hot for build.
Place 1 King’s Hawaiian Waffle on a plate. Top with 3 pieces gem lettuce, 3 spicy garlic pickle coins, 2 beefsteak tomato slices, 3 fried chicken tenders, 1 ½ tablespoons honey mustard, and top with the fried egg.
Lean the second King’s Hawaiian Waffle against the build for an open-faced sandwich appearance. Serve immediately.
King’s Hawaiian Waffles12 each Large eggs 4 ½ c Milk 2 c Pastry flour 2 ¼ c Maple syrup 6 tsp Vanilla extract 6 tsp Cinnamon, ground 24 each King’s Hawaiian Original Little Island Bun, halved As needed Pan spray - In a large bowl, whisk together eggs, milk, pastry flour, maple syrup, vanilla, and cinnamon.
- Dredge each bun half in the batter and let sit for 30 minutes. Do not soak any longer, or bread will become hard to handle.
- Spray a waffle iron with pan spray and preheat to medium-low. Place one bun half in the center of waffle iron and press closed. Cook for 3 minutes, then flip the iron and continue to cook until golden brown and caramelized. Repeat with remaining bun halves.
- Hold waffles warm for service.
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