Tropical Chicken and Waffle Sandwich

• Prep Time: 30 minutes
• Cook Time: 30 minutes
• Total Time: 1 hour (+ 15 minutes standing time)
• Serves: 4

Ingredients

Coconut Waffles:

• 4 cups all-purpose flour
• 1 cup unsweetened shredded coconut
• 1/4 cup granulated sugar
• 2 tbsp baking powder
• 1 tsp salt
• 4 eggs
• 3 cups coconut milk
• 2/3 cup melted butter
• 2 tsp vanilla extract
• Pure maple syrup, for serving

Fried Chicken:

• 1/2 cup all-purpose flour
• 1/2 tsp salt
• 1/4 tsp ground allspice
• 1/4 tsp garlic powder
• 1/4 tsp paprika
• 1/4 tsp black pepper
• 1/4 tsp dried thyme
• 1 egg
• 4 boneless skinless chicken thighs
• Vegetable oil, for frying

Tropical Coleslaw:

• 3 tbsp coconut milk
• 3 tbsp vegetable oil
• 1 tsp freshly grated lime zest
• 3 tbsp freshly squeezed lime juice
• 1/2 tsp salt
• 2 cups coleslaw mix
• 1 ripe mango, peeled, pitted and sliced into thin strips
• 2 scallions, thinly sliced

Directions

1. Coconut Waffles: Preheat oven to 200°F.
2. In large bowl, whisk together flour, coconut, sugar, baking powder and salt.
3. In medium bowl, whisk together eggs, coconut milk, butter and vanilla. Stir into flour mixture until smooth. Let batter rest for 15 minutes.
4. Preheat waffle iron and grease well. Scoop 1/2 cup batter into waffle iron. Cook for 3 to 5 minutes or until golden and crisp and steam has dissipated. Transfer to wire rack set over a baking sheet in oven to keep warm. Repeat with remaining batter to make 8 waffles.
5. Fried Chicken: Meanwhile, in another medium bowl, whisk together flour, salt, allspice, garlic powder, paprika, pepper and thyme.
6. In small bowl, beat egg.
7. One at a time, dip chicken into flour mixture, shaking off excess. Dip into egg, then again into flour mixture until well coated.
8. In high-sided skillet or saucepan set over high heat, heat vegetable oil until shimmering or until it reaches 350°F. Add chicken to oil and cook, turning once, for 12 to 15 minutes or until golden and crispy and an instant-read thermometer registers 165°F when inserted into thickest part of chicken. Transfer to paper towel–lined plate to drain.
9. Tropical Coleslaw: In large bowl, whisk together coconut milk, oil, lime zest, lime juice and salt. Add coleslaw mix, mango and scallions and toss to coat.
10. Arrange fried chicken over 4 waffles. Top evenly with coleslaw and cap with remaining waffles. Drizzle with maple syrup.

Tip: For added indulgence, drizzle with Caribbean hot sauce–accented pure maple syrup for a sweet heat finish.