Hotlanta Style Chicken and Waffle “Sandwiches” with Spicy Maple Mayonnaise

by Cate on March 11, 2004

Recipe courtesy Julie Ohnstad, Atlanta, GA

Show: Ultimate Recipe Showdown
Episode: Ultimate Recipe Showdown: Hometown Favorites

4 sandwiches

Prep: 25 min
Inactive Prep 30 min
Cook 20 min


  • 3/4 cup all-purpose flour
  • 1/4 cup cornstarch
  • 1/2 teaspoon baking powder
  • 1/4 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1 cup buttermilk
  • 1/3 cup peanut oil
  • 1 egg
  • 1 teaspoon sugar
  • Peanut oil, for frying
  • 1/2 cup all-purpose flour
  • 1 cup panko bread crumbs
  • 3/4 teaspoon Cajun seasoning (I used chili powder)
  • 10 dashes hot sauce
  • 1 egg, beaten
  • 1 tablespoon water
  • 12 chicken tenderloins
  • Salt and freshly ground black pepper
  • 1 cup mayonnaise
  • 1/4 cup pure maple syrup (I subbed honey, ran out of maple syrup)
  • 1/2 teaspoon mustard powder
  • 1 teaspoon horseradish
  • 12 slices applewood smoked bacon, cooked until crispy and drained
  • 8 slices sharp Cheddar
  • In a large bowl, combine the flour, cornstarch, baking powder, baking soda, and salt; mix well. Add the buttermilk, peanut oil, egg, and sugar. Mix well. Let the batter sit for 30 minutes before cooking the waffles.

    Preheat a waffle iron. Follow the directions on your waffle iron to cook the waffles accordingly- you will need at least 4 large size waffles to assemble the sandwiches. Once the waffles are golden, remove from the iron. Allow to cool and split them horizontally. Keep the waffles warm in a low oven, if necessary.

    Heat about 3-inches of peanut oil to 375 degrees F in a large enamel or cast iron Dutch oven.

    Place flour in a small bowl. In another bowl, mix panko and Cajun seasoning. In a third bowl, mix hot sauce, egg, and water. Remove the tough tendon from each tenderloin. Roll each tender in flour, then in egg mixture, then in panko mix. Fry immediately until the tenderloins are cooked through and golden brown, about 3 to 5 minutes. Season with salt and pepper, to taste. Set aside or keep warm in a low oven.

    In a medium bowl, mix mayonnaise, maple syrup, mustard powder, and horseradish.

    To assemble the sandwiches: Lay 1/2 of the waffle bottom on an ovenproof plate; top with the 3 chicken tenders, 3 slices of bacon, and 2 slices of Cheddar. Broil the sandwich for a few minutes until the cheese melts. Spread about 3 tablespoons of the maple mayonnaise on the top waffle, and place on the sandwich.

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