Crisp coated oven-fried chicken, cheese, chilli, coriander and a tangy ranch dressing are sandwiched between chilli-spiked fluffy ricotta waffles in Ravneet’s ultimate snack hack sandwich!
Preheat the oven to 190°C/170°C fan/375°F/Gas 5.
For the waffles, mix the ricotta cheese, cheddar cheese, milk and eggs in a large bowl. In a separate bowl, mix the flour, baking powder, salt, pepper and chilli flakes.
Add the wet ingredients to the dry and gently fold together to combine. Fold through the melted butter, then set aside to rest for 20 minutes.
For the crisp coated chicken, prepare three large plates ready for coating. On one plate, add your flour, on another add the beaten eggs and finally on the last plate add the crushed crisps.
Evenly coat each chicken mini fillet in flour, then dip in the beaten egg and finally coat with the crushed crisps.
Place the coated chicken fillets onto a baking tray sprayed with a little oil and cook for 20 minutes until the juices run clear and there is no pink meat.
Meanwhile, for the ranch dressing combine all the ingredients in a small bowl and season to taste. Transfer to a piping bag and set aside.
Preheat the waffle iron and lightly grease with oil. When up to temperature, pipe the batter onto each plate, close the lid and cook for 8-10 minutes or follow the manufacturer’s instructions. The waffles are cooked when a corner comes away from the plate when gently lifted.
Repeat until you have 4 waffles.
Make 2 waffle sandwiches, each filled with 2 chicken fillets, cheddar cheese, chillies, coriander, spring onion and a drizzle of ranch dressing. Drizzle the remaining ranch dressing over the sandwiches to finish.