Fried Waffle Stuffed Chicken

    Fried Waffle Stuffed Chicken



    • 1 cup diced celery
    • 1 cup diced onions
    • 1 cup diced green bell peppers
    • 1 Tbsp. garlic confit
    • 1 cup diced Andouille sausage
    • 2 cups diced toasted waffle
    • 1 each whole egg
    • ¼ cup chicken stock
    • ½ tsp. Texas Pete® Dust – Dry Spice Seasoning


    • 3 qts. buttermilk
    • ¾ cup Texas Pete® Original Hot Sauce


    • 3 qts. all-purpose flour
    • 3 Tbsp. kosher salt
    • 6 Tbsp. Texas Pete® Dust – Dry Spice Seasoning

    Honey Glaze

    • 1½ cup honey
    • 1½ cup Texas Pete® Original Hot Sauce


    Honey Glaze

    1. In a sauce pot on medium heat, sauté celery, onions, green bell peppers, and garlic.
    2. Add the Andouille sausage and the toasted, diced waffle, deglaze with the chicken stock, cook for about 5 minutes, then set aside and let cool.
    3. Incorporate the egg and season with Texas Pete®
    4. Soak the thighs in the marinade for about 1 hour.
    5. Place a tablespoon of stuffing in the middle of each marinated chicken thigh and roll it up.
    6. Roll thigh in plastic wrap and cook sous vide 165°F for 45 minutes. Chill.
    7. Dust chicken thighs with breading and deep fry at 375°
    8. Slice in half to serve.


    Assembly for 30 Chicken thighs

    30 each crispy fried chicken thigh

    9 Tbsp. + 1½ tsp. spicy honey glaze

    7½ cups crispy potato haystack

    90 fried parsley leaves


    Place the Idaho potato haystack in the center of the plate, top with the chicken thigh, drizzle the spicy honey around and on the chicken, and garnish with fried parsley leaves.

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