Chicken and Waffle Sandwich


  1. Prepare chicken according to manufactures directions. Hold warm until ready to use.
  2. To create the waffle batter, combine water, eggs and oil in a mixing bowl. Mix using a wire whip until well blended.
  3. Add pancake mix. Mix until well blended and smooth. Deposit 6 oz of batter onto a well oiled preheated waffle iron set at 375°-380°F.
  4. Bake 3-4 minutes or until golden brown.
  5. To assemble: Spread 3 Tbsp of Spicy Maple Mayo (recipe below) across waffle. Place 4 oz of chicken tenders or strips across half of the waffle. Add 2 bacon strips across chicken. Fold over and serve.


  • 116 each chicken, tender(s), breaded, (7 lb 4 oz, 1 oz portion)
  • 4 each egg(s), (large, whole)
  • 5 lb Gold Medal™ ZT Complete Buttermilk Pancake Mix, (1 box)
  • 1 cup oil, vegetable
  • 10 cups water, (cool)
  • 58 each West Creek® Bacon, Slice(s), (1lb 8oz)