Cheesy spring onion waffles with fried chicken

Ingredients:

Fried chicken:

• 1 cup (250ml) buttermilk
• 2 Tbsp (30ml) sriracha sauce
• Salt and milled pepper
• 4 chicken breasts, cut into thick strips
• 1½ cups (375ml) flour 
• Oil, for deep-frying + extra for greasing

Waffles:

• 2 cups (500ml) sifted cake flour 
• 2 tsp (10ml) baking powder 
• Pinch of salt
• 2 eggs
• 2 cups (500ml) milk
• 2 Tbsp (30ml) melted butter or canola oil
• 2 Tbsp (30ml) Dijon mustard
• 1 cup (250ml) grated cheddar
• 1 cup (250ml) grated mozzarella
• 4-5 spring onions, sliced

For serving:

• Chopped chives and golden or maple syrup

Method

1. Combine buttermilk and sriracha in a bowl. Season. 
2. Add chicken strips to marinate for at least an hour or preferably overnight.
3. Whisk ¼ cup (60ml) marinade mixture into flour using a fork to create large flakes.
4. Dip chicken into flour flakes, making sure to coat evenly.
5. Deep-fry chicken in batches for about 8 minutes or until cooked through and golden.
6. Drain on kitchen paper and keep warm.
7. For waffles, combine cake flour, baking powder and salt in a large bowl. 
8. Whisk together 2 eggs, melted butter or canola oil. 
9. Pour wet ingredients into dry mixture and whisk well to combine.
10. Fold through mustard, cheese and spring onion. Season.
11. Heat a waffle maker and grease lightly.
12. Ladle some batter into the waffle maker and cook for 5-6 minutes or until golden. Repeat with remaining batter.
13. Serve with crispy fried chicken, sprinkled with chives and drizzled with syrup.

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