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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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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 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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