Fried Chicken and Waffles
- 4 medium chicken leg quarters
- 200ml buttermilk
- 1 teaspoon garlic salt
- 1 teaspoon paprika
- 250g plain flour
- 1 tablespoon cornflour
- 1 teaspoon salt
- 1 teaspoon onion powder
- 1 teaspoon paprika
- 200ml whole milk
- 2 large eggs, separated
- 8 tablespoons Habanero Gold
- 1 teaspoon vanilla extract
- ¼ teaspoon bicarbonate of soda
- 100g unsalted butter
- Sunflower/vegetable oil for frying
For the Chicken:
Cut each chicken quarter into two, at the joint, so that you have four legs and four thighs.
Place the chicken pieces into a bowl then add the marinade ingredients: buttermilk, garlic salt and paprika and massage into chicken. Cover the bowl and place in the fridge to marinate for 2 – 8 hours, or preferably overnight.
In a bowl add the seasoned flour ingredients: plain flour, cornflour, salt, onion powder and paprika. Mix together. Then add the marinated chicken and dredge in the seasoned flour tossing to coat evenly.
Add oil to a deep fryer, or pan and heat to 185°C/ 365°F.
Place the chicken pieces in the oil. Fry until crisp and golden brown, turning once. Do not overcrowd the pan, cook in batches if necessary.
Once cooked, use a slotted spoon to remove the chicken and drain on kitchen towel.
For the waffles:
Separate two eggs into two large bowls, one for the yolks the other for the whites.
Whisk the whites until the peaks are stiff.
In the other bowl add the Habanero Gold to the yolks and mix together. Then add the flour, vanilla extract and bicarbonate of soda. Mix together and gradually add in the milk whisking until the batter is smooth. Gently fold the egg whites into the mixture.
Heat the waffle pan as per manufacturer’s instructions (grease the pan with butter/oil if it’s not non-stick). Pour the mixture into the waffle maker and cook for 7 minutes until golden.
For the sauce:
Put the Habanero Gold and butter in a pan, heat until the butter has melted and stir.
Place a waffle or two onto a plate, put the chicken on top then pour the sauce over the chicken and waffles.