Cheesy spring onion waffles with fried chicken

Splurge and add crispy bacon – brush it with maple syrup while frying for a salty-sweet treat.
45 minutes
(+ marinating time)

Serves 6-8


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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



  • 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



  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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