Chicken and waffles
- CHICKEN
4 - chicken fillets
500ml (millilitres) - buttermilk
60ml (millilitres) - hot sauce of your choice
1liter - oil for deep-frying
- COATING
750ml (millilitres) - flour
125ml (millilitres) - cornflour
15ml (millilitres) - baking powder
5ml (millilitres) - onion powder
5 - garlic powder
5ml (millilitres) - cayenne pepper
5ml (millilitres) - smoked paprika
5ml (millilitres) - BBQ OR chicken spice
5ml (millilitres) - freshly ground black pepper
- SAUCE
100g (grams) - salted butter
125ml (millilitres) - honey
125ml (millilitres) - hot sauce of your choice
- WAFFLES
500ml (millilitres) - flour
10ml (millilitres) - baking powder
- pinch of salt
100ml (millilitres) - sugar
- 2 eggs
500ml (millilitres) - full-cream milk
30ml (millilitres) - melted butter
5ml (millilitres) - vanilla essence
- TO SERVE
- fresh microgreens for garnishing
Method
Description: Keep four large bowls, a plate, a deep pot and a pan on hand.
Hot honey chicken Cut each fillet into three equal strips. Place the strips in a bowl with the buttermilk and hot sauce and stir to coat well. Cover and refrigerate for a minimum of 2 hours or overnight.
Coating Combine all the ingredients in a large bowl and mix well.
Remove the chicken from the fridge. Place the strips on a plate and reserve the marinade.
Dip the chicken strips into the flour mixture followed by the marinade and then the flour again. Allow to rest for 15 minutes before frying. This will ensure that the coating does not come off during the frying process.
Pour the oil into a deep pot over med-ium heat. Once the oil is hot, add the chicken in batches and fry for 8 to 10 minutes or until golden brown. The oil must not be too hot or the coating will burn.
Remove the chicken from the oil and place on a wire rack to drain, then transfer to a bowl.
Sauce Add all the ingredients to a pan, cook for 5 minutes and pour over the chicken. Toss until well incorporated.
Waffles Preheat a waffle maker for 5 minutes. Sift the flour and baking powder into a large bowl. Add the salt and the sugar.
In a separate bowl, beat the eggs. Stir in the milk, butter and vanilla essence. Pour the milk mixture into the flour mixture, whisking until you have a smooth, lump-free batter.
Spray the waffle maker with non-stick cooking spray. Ladle the batter into the waffle maker and cook until golden and crisp. Remove and place on a wire rack to cool. Repeat with the remaining batter.
To serve Assemble the waffles with the hot chicken strips and top with the reserved marinade. Garnish with the microgreens.
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