Gone are the days when waffles were eaten solely for breakfast with a bit of butter and syrup. People have started to get creative with their waffles; we’ve seen everything from stuffing waffles to waffled sandwiches. It’s even become a trend to use a waffle maker with obscure foods like leftover pizza or spaghetti!
Whether it’s the novelty of the idea, or the beauty of that golden-brown checkerboard pattern, there’s something oddly satisfying about transforming nontraditional food items into waffled creations. People everywhere are asking the question: “will it waffle.” (Yes – “waffle” as a verb has taken on a new meaning.)
We thought it was about time to jump on this exciting trend and “waffle” up some of our own creations.
Check out our three new waffle recipes below!
Chicken and Waffles has been a common pairing for some time, but we put our own spin on it by turning Martin’s Old-Fashioned Real Butter Bread into a “waffle” for this fried chicken sandwich recipe! Fun fact: did you know there are two different variations of “chicken and waffles?” There’s the southern, “soul food” style using fried chicken and maple syrup (like the below recipe) and also a Pennsylvania Dutch version using stewed chicken and gravy1.
15 Min Prep; 35 Min Total
- 2 Boneless, Skinless Chicken Breasts, cut in half
- 1½ Cups Buttermilk
- 1 Tablespoon Hot Sauce, optional
- 1½ Cups All-Purpose Flour
- 1 Teaspoon Salt
- 1 Teaspoon Cayenne Pepper
- 1 Teaspoon Garlic Powder
- 1 Teaspoon Black Pepper
- Canola Oil, for frying
- 8 Slices Martin’s Old-Fashioned Real Butter Bread
- 4 Leaves Lettuce
- 1 Medium Tomato, sliced
- 1 Avocado, sliced
- 4 Tablespoons Maple Honey Mustard:
- ¼ Cup Maple Syrup
- 1 Tablespoon Honey
- 3 Tablespoons Yellow Mustard
- 3 Tablespoons Dijon Mustard
- In a large bowl, mix together the buttermilk and hot sauce. Add the chicken to the bowl and toss together until fully submerged and coated. Cover and place in the fridge to marinate for about 30 minutes.
- In a shallow dish combine the flour, salt, cayenne pepper, garlic powder, and black pepper.
- Remove marinated chicken pieces from the buttermilk mixture and allow to drain slightly. One at a time, coat each chicken breast in the flour mixture on both sides, then again in the buttermilk, then a second time in the flour mixture, on both sides. Place each coated chicken breast on a rack on top of a baking sheet. Allow the chicken to rest for about 10 minutes before frying.
- Meanwhile, heat about 2 inches of oil in a heavy pan. Once the oil is hot, fry the chicken in batches. Cook for about 5 minutes on the first side, turn over once golden brown and crispy, continue to cook for another 4 minutes on the other side. Drain the chicken and place on a separate rack set over a baking sheet. You can keep the cooked chicken warm in a 200°F oven until all the chicken is fried and you’re ready to serve.
- Preheat a waffle iron.
- Meanwhile, butter both sides of each slice of Butter Bread. Grill each bread slice in the preheated waffle iron until golden brown, about 2-3 minutes.
- To make maple mustard: whisk together maple syrup, honey, and both mustards in a small bowl until smooth.
- Build each fried chicken sandwich by layering a fried chicken piece, some lettuce, sliced tomato, avocado, and maple honey mustard, in between two slices of waffled Butter Bread.
This super simple recipe is a fun, creative way to prepare your classic grilled cheese sandwich! Make it your own by adding your favorite types of cheese and any extra toppings you’d like! (Hint: If you can “panini” it, you can “waffle” it.)
- 4 Slices Martin’s Potato Bread
- 4 Ounces Cheddar Cheese (4-6 Slices), or cheese of choice
- 4 Tablespoons Butter
- Preheat the waffle iron.
- Spread butter on one side of each slice of Butter Bread. Build each sandwich by placing the cheese on top of one slice of bread, butter side down; then top with a second slice of bread, butter side up.
- Grill each sandwich in the waffle iron for 1-2 minutes, or until the bread is golden brown and crispy, and the cheese has melted. (Keep an eye on it, as cooking time may vary depending on your waffle iron). Enjoy!
Make your standard French toast into a masterpiece by grilling it in a waffle maker to get that great checkerboard design! Try this recipe using Martin’s new Old-Fashioned Real Butter Bread, or use our Cinnamon Raisin Swirl Potato Bread for a tasty alternative.
- 3 Large Eggs
- 1/2 Cup Milk
- 2 Tablespoons Butter, melted
- 1 Teaspoon Vanilla Extract
- 1 Teaspoon Cinnamon
- Dash Of Salt
- 6 Slices Martin’s Old-Fashioned Real Butter Bread and/or Martin’s Cinnamon Raisin Swirl Potato Bread
- Preheat a waffle iron.
- In a shallow dish, whisk together all ingredients except bread.
- Soak each slice of bread in the mixture, flipping to coat both sides.
- Grill each slice of bread in the waffle iron until golden brown, about 2 minutes.
- Serve 2 slices of waffle French toast per person, with a pat of butter and maple syrup.
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