Congratulations Carmen! You are my lucky Saucy Mama sauce winner. Thanks to everyone who entered. Please keep on the lookout for future giveaways!
I am proud to say that I am one of the 25 bloggers chosen by Saucy Mama to compete in their 2014 recipe contest. The winner of this challenge wins $1,000, a golden ticket, which gives you the opportunity to represent Saucy Mama in The World Food Championships in Las Vegas in November, and a $1,000 travel stipend.
Not only was I excited about participating in the recipe challenge and possibly winning this great prize, but I was also happy about getting to taste their sauces. I have worked with them in the past cooking with their delicious mustards, so when I saw a call for bloggers to try out their sauce products, I couldn’t sign up quickly enough.
For this challenge, Barhyte Specialty Foods sent me 6 bottles of sauce which included Orange Habanero Wing Sauce, Jamacian Jerk Wing Sauce, Honey BBQ Wing Sauce, Hot Wing Sauce, Four Leaf Balsamic Vinaigrette and Marinade, and Honey Dijon Dressing.
They asked participants to try them and chose at least one to use in an original recipe. Even though they are all really great, the moment I tasted the Honey BBQ Wing Sauce and the Honey Dijon Dressing the wheels in my head started turning. Since I liked both the sauces, I decided to do my best to incorporate both of them in my recipe.
My next consideration was to decide what type of dish I was going to make. We were asked by Saucy Mama that our recipe fall into one of the WFC categories of Burger, Bacon, Pasta, Sandwich, Seafood, or Cheese.
For some reason I just kept coming back to the sandwich category. I love a good sandwich. Who doesn’t for that matter? A hand held meal is something we all enjoy at one time or another. So I’ve been working like a fiend for the last couple of days trying to put together a recipe that has bold flavors and textures with just a hint of comfort that does these sauces justice.
You might recall it wasn’t that long ago that I wrote a post about my love for chicken and waffles. In the end it was this post that was my inspiration for my recipe. Sweet, salty, juicy and peppery, my wafflewich really has it all. The crispy cheesy waffles with the moist, slightly sweet honey Dijon breaded chicken tenders, are the perfect base for the spicy, smoky sweet mayonnaise, salty bacon, tangy olives, juicy tomatoes and of course the peppery baby arugula. Pretty great if I do say so myself.
So here it is, my official entry into Saucy Mama’s 2014 Recipe Contest. If you’d like to check out what the other 24 talented bloggers come up with, please click here for links to their sites. Even if mine isn’t chosen as the winner one thing is for sure, I’ve actually already won because I get to enjoy these great sauces all summer long.
Honey Dijon Fried Chicken and Bacon Wafflewiches
8 slices thick bacon
8 medium size chicken tenders (approximately 1-1/2 pounds)
1/3 cup Saucy Mama Honey Dijon Dressing
1-1/2 teaspoon salt, divided
1/2 cup mayonnaise
1/3 cup Saucy Mama Honey BBQ Wing Sauce
1 tablespoon adobo sauce from a can of chipotle peppers plus 1 chipotle pepper finely minced
2-1/4 all-purpose flour, divided
2 teaspoons baking powder
1-1/4 cup milk
1/4 cup vegetable oil, plus up to 3 more cups for frying chicken tenders
1 egg, beaten
3 ounces sharp cheddar cheese (I used vintage white cheddar)
3 rounded tablespoons shredded Parmesan cheese
3 medium size green onions, thinly sliced
1/8 teaspoon coarsely ground black pepper
4 rounded tablespoons sliced large green pimento stuffed olives (or hamburger dill slices)
2 medium size juicy, ripe tomatoes (heirloom if possible)
2 cups lightly packed baby arugula
Preheat oven to 400 degrees.
Place bacon rashers side by side on a jelly roll pan. Place the pan in the preheated oven and bake until it has reached desired doneness. I like mine just shy of crispy so mine took about 15 minutes. Remove from the oven, drain on paper towels and set aside.
While bacon is cooking, place chicken tenders in a medium size bowl. Sprinkle with 1 teaspoon of salt then pour the Saucy mama Honey Mustard dressing over the top. Toss to coat, cover and refrigerate until ready to cook.
Place mayonnaise, Saucy Mama Honey BBQ Wing Sauce, adobo and chopped chipotle pepper in a small bowl; mix well, cover and set aside.
Sift 1-1/4 cup of the flour, the remaining salt and baking powder together and place in a large bowl. In a separate small bowl, whisk together the milk, oil and egg. While stirring vigorously, slowly add the liquid ingredients into the dry. Once a smooth batter is formed, fold in the cheeses, onions and black pepper; set aside.
Preheat a non-stick waffle iron. Once the waffle iron is good and hot, lightly spray it with non-stick cooking spray before pouring a little over 1/4 cup of the batter onto each side, spreading it out towards the edges just a bit to give your finished waffles a good shape. Close the lid and cook until the ready light on your iron comes on (my waffles baked about 3 minutes). Transfer cooked waffles to a cooling rack which is set on top of a cookie sheet. Place in a warm oven until ready to use.
Place a medium size frying pan (I love my cast iron pan for this) with enough oil so that it comes about 1/2″ up the sides of the pan, over medium high heat. Preheat until oil sizzles when a bit of the breading from the chicken is dropped into it.
Pour the remaining 1 cup flour onto a plate. Taking one tender at a time, shake off any excess dressing before dredging in the flour. Place on a separate plate and continue with the remaining tenders. Just before placing them in the preheated hot oil to cook, dredge one more time if they appear to be sticky.
Carefully lower tenders into the hot oil (they should make a sizzling sound) being careful not to overcrowd. Cook for approximately 5 minutes on the first side, turn over and cook an additional 3 – 4 minutes on the other, or until they are cooked through and juices run clear. Due to the honey in the dressing, the tenders may take on a darker appearance once they are done. Don’t worry as this adds a wonderful depth of flavor to this sandwich. Drain on paper towels and keep warm.
To assemble the wafflewiches, slather one side (this will become the insides of the wafflewiches) with a good dollop of the spicy honey bbq mayonnaise mixture. Top one half of the waffles with a couple of the chicken tenders, followed by 2 slices of the bacon, then two slices of tomato each, equal amounts of the olives, 1/2 cup of the arugula and finally the remaining waffles to close the sandwich. Makes 4 wafflewiches.
Saucy Mama has given me 3 bottles of their wing sauces to give away to one of my readers. I promise you are really going to love them. If you’d like to throw your name in the hat to win this giveaway, just leave me a comment here, or on Facebook (if you don’t have Google+ and are unable to comment here) and you are entered. If you’d like extra entries, you can “Like” Savoury Table on Facebook, follow me on Twitter, on Pinterest or Google+ by clicking on the buttons at the top right of this page.
You can also “Like” Saucy Mama on Facebook and follow them on Twitter and Pinterest by clicking on the links. Just be sure and leave separate comments stating your entries and make sure I have a contact link for you. In one week, that’s Wednesday, May 14th at noon mountain time, I’ll draw a winner. Good luck!