Chicken and Waffles with Coleslaw

/Chicken and Waffles with Coleslaw
Chicken and Waffles with Coleslaw2020-11-19T05:31:57+00:00


Sesame Chicken and Waffles with Coleslaw

A new take on Chicken with waffles! This recipe was developed by a team of students from The Culinary Institute of America. This recipe set includes recipes for Fried Chicken, Ginger-Sesame Maple Syrup, and Coleslaw.


Chicken/Chicken Brine

  • 1 qt Warm water
  • 1.5 oz Kosher salt
  • 1.5 oz Suger
  • 1.5 oz Soy sauce
  • Canola oil
  • 14 Boneless, skinless Chicken thighs

Chicken Flour

  • ½ cup Cornstarch
  • 4 oz All-purpose flour
  • 1/5 oz Smoked paprika
  • 1/2 oz Cayenne pepper
  • 4 tsp Garlic powder
  • 4 tsp Onion powder
  • MSG to taste
  • 2 qt 2 qt Buttermilk

Ginger-Sesame Maple Syrup

  • 1/3 cup Water
  • 1 Tbsp Ginger
  • ¼ tsp  Ground nutmeg
  • ½  cup Maple syrup
  • 1 ½ tsp  Whiskey
  • 1 tsp Dark roasted sesame oil
  • 2 Lemon peels, about 1 inch
  • ½ tsp MSG
  • Lemon juice to taste


  • 2 cups Green cabbage, julienned
  • 1 cup Red cabbage, julienned
  • ½ cup Carrot, julienned
  • 1 Tbsp Apple cider vinegar
  • ½ cup Granny Smith Apple, julienned
  • 1 Tbsp   Kosher salt
  • 1 Tbsp   Light brown sugar
  • 2 Tbsp  Mayonnaise or Tahini
  • 2 tsp  Untoasted sesame oil
  • 1 tsp  Honey
  • 1 tsp Honey
  • 1 tsp Dijon mustard
  • 1 tsp Lemon juice
  • Dash Celery salt


Chicken Brine

  • In a small pot, bring water to a simmer.
  • Whisk in salt, sugar, soy sauce and canola oil.
  • Allow to cool.
  • In a four-quart container, place chicken thighs in brine.
  • Refrigerate for 30 minutes.

Chicken Flour

  • In a deep half hotel pan, combine cornstarch, flour, smoked paprika, cayenne, garlic powder, onion power and MSG. Set aside for breading procedure.
  • In a deep half hotel-pan, pour buttermilk. Set aside for breading procedure.

Ginger-Sesame Maple Syrup

  • In a small sauce pan, combine water, ginger, and nutmeg. Bring to boil.
  • Remove from heat. Let sit for 1 minute.
  • Strain through a coffee filter.
  • Put mixture back in the pan and add maple syrup, whiskey, dark roasted sesame oil, lemon peel, MSG and lemon juice to taste.
  • Bring to boil.
  • Cool and funnel into squeeze bottle.


  • Combine all ingredients in a medium mixing bowl.
  • Mix well and refrigerate.

Combining instructions

  • Remove chicken from brine, slice into strips, and place on skewers for consistent frying.
  • Dredge in flour mixture, then dip in buttermilk, and once again in flour, knocking off any excess flour during the process.
  • Fry in a cast iron pot at 350°F until golden brown. Remove to a cooling rack.
  • Whip egg whites and carefully fold into the waffle batter.
  • Heat waffle iron and spray with cooking spray.
  • Using a measuring cup, pour waffle batter evenly into the waffle iron. Add black sesame seeds to the surface and close. Cook for 4 minutes, flipping halfway through.
  • Plating: Chicken, waffles and coleslaw on top. Add the Ginger-Sesame Maple Syrup.
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