Crispy Chicken Wafflewich with Apple Slaw

Prep Time:
30 mins.
Cook Time:
15 mins.

Saucemaker Honey Mustard

The sweetness of real Canadian #1 honey is in perfect balance with the tanginess and mild heat of authentic wild mustards.



3 cups (750 mL) shredded green cabbage (180 g)

3 cups (750 mL) shredded red cabbage (180 g)

1 tsp (5 mL) salt (5 g)

1 cup (250 mL) shredded carrot (100 g)

1 cup (250 mL) very thinly sliced celery (100 g)

2 Granny Smith apples, cut into matchsticks (260 g)

1/2 cup (125 mL) finely chopped green onion (40 g)

1/2 cup (125 mL) toasted pecans, chopped (65 g)

3/4 cup (175 mL) E.D.SMITH® Saucemaker Honey Mustard Sauce

1/3 cup (75 mL) E.D.SMITH® Saucemaker Northern Heat Cayenne Pepper Sauce

1/3 cup (75 mL) mayonnaise


12 lettuce leaves

24 slices crisp bacon

12 prepared crispy chicken fillets, deep-fried

24 prepared waffles, toasted


Coleslaw: Place green and red cabbage in a large bowl; sprinkle with salt. Let stand for 30 minutes; drain well. Toss the cabbage with the carrot, celery, apple, onion and pecans.

Whisk the Honey Mustard Sauce with the Northern Heat Cayenne Pepper Sauce and mayonnaise. Measure out 1/2 cup (125 mL) and set aside. Toss the remaining dressing with the cabbage mixture until well coated. Coleslaw can be stored, tightly covered, for up to 2 days.

1 Sandwich: Place lettuce, 100 g slaw, 2 slices of bacon, 1 cooked chicken fillet and 2 tsp (10 mL) remaining dressing between 2 waffles.

Cook’s Note: Prepare waffles from scratch (see recipe below) or use a prepared waffle mix or good quality frozen waffles.

Crispy Waffles

Prep Time: 15 minutes

Cook Time: 20 minutes

Makes: 24 waffles


3 cups (750 mL) all-purpose flour (450 g)

1 cup (250 mL) cornstarch (125 g)

2 tsp (10 mL) baking powder (8 g)

1 1/2 tsp (7 mL) salt (7 g)

1 tsp (5 mL) baking soda (10 g)

4 cups (1 L) buttermilk

1 1/3 cups (300 mL) canola oil

4 large eggs, separated

1/2 cup (125 mL) granulated sugar


Stir flour with cornstarch, baking powder, salt and baking soda; set aside. In a separate bowl, whisk buttermilk with oil and egg yolks; set aside.

In another bowl, beat the egg whites until soft peaks form. Slowly add the sugar, while beating until firm and glossy peaks form.

Stir the buttermilk mixture into the dry mixture until just combined. Fold in the egg whites until just combined. Preheat waffle iron and cook waffles according to the manufacturer’s instructions.