Fried Chicken Sandwiches with Waffle Fries

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  • Level: Easy
  • Total: 35 min
  • Prep: 15 min
  • Cook: 20 min
  • Yield: 4 servings
  • Nutrition Info
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1/3 cup buttermilk

1 tablespoon habanero hot sauce

Kosher salt and freshly ground pepper

1/3 cup mayonnaise

4 skinless, boneless chicken thighs (about 1 1/4 pounds total)

1 22-ounce bag frozen waffle fries

1 cup cake flour (see Cook's Note for substitute)

Vegetable oil, for frying

4 potato rolls, split

Iceberg lettuce and dill pickle slices, for topping


  1. Whisk the buttermilk, hot sauce, 1/4 teaspoon salt and a few grinds of pepper in a medium bowl. Transfer 3 tablespoons of the buttermilk mixture to a small bowl and whisk in the mayonnaise; set aside. Add the chicken thighs to the bowl with the remaining buttermilk mixture; toss to coat and set aside.
  2. Bake the waffle fries as the label directs. Meanwhile, combine the cake flour, 1/2 teaspoon salt and 1/4 teaspoon pepper in a shallow dish. Heat 1/2 inch vegetable oil in a large Dutch oven or pot over medium-high heat. Dredge the chicken in the flour mixture and shake off the excess. Fry until golden and cooked through, 4 to 5 minutes per side. Transfer to a rack set over a baking sheet to drain.
  3. Season the waffle fries with pepper. Divide the buttermilk mayonnaise among the roll bottoms. Top with lettuce, the chicken, pickles and the roll tops; serve with the waffle fries.

Cook’s Note

If you don?t have any cake flour on hand, you can combine 3?4 cup plus 2 tablespoons all-purpose flour with 2 tablespoons cornstarch, then sift a few times.