Fried Chicken and Waffles

Simple
0:40 m
20 ingredients

We've teamed up with Meatless Farm to create this absolutely delicious chicken recipe, then we took it to the next level by adding a stack of waffles and a super indulgent maple glaze.

Serves: 4

Ingredients

For the chicken

2 Meatless Farm chicken fillets
vegetable oil for shallow frying
fresh chives chopped
pepper to taste
Salt & pepper to taste

For the buttermik

1 tbsp apple cider vinegar
200ml almond milk
100ml coconut yoghurt - the thicker the better
Salt & pepper to taste
1 tsp garlic powder

For the dry mix

½ cayenne pepper
½ tsp garlic powder
175 plain flour
Salt & pepper to taste

For the waffle batter

1 tsp apple cider vinegar
1 tsp smoked paprika
1 ½ tbsp plant-based butter melted
80g self raising flour
120 almond milk
½ baking powder

For the maple glaze

1 tsp smoked paprika
1 tsp smoked paprika
90ml maple syrup

Before you start

Step 1

Prepare the chicken and make the buttermilk

Cut each chicken breast in half widthways to make 2 pieces
Put the milk and coconut yoghurt in a large mixing bowl
Add the apple cider vinegar and whisk until there are no lumps
Add the chicken breast pieces and stir to cover
Leave for 10 minutes to marinate

In the meantime, start the waffle batter

In another large bowl, whisk together the almond milk and apple cider vinegar for the waffle batter, leave to one side for 10 minutes

Ingredients

1 tbsp apple cider vinegar
1 tsp apple cider vinegar
2 Meatless Farm chicken fillets
200ml almond milk
100ml coconut yoghurt - the thicker the better
120 almond milk
Salt & pepper to taste

Step 2

Meanwhile make the maple glaze

Add all of the maple glaze ingredients into a small pan and place over a medium heat
Bring to the boil before reducing the temperature and leaving to simmer for 3 minutes
After 3 minutes, remove from the heat and leave to one side until needed

Finish the waffle batter

After 10 minutes, add the rest of the waffle batter ingredients to the bowl and mix well until it all comes together to form a smooth, thick batter

Ingredients

1 tsp smoked paprika
1 ½ tbsp plant-based butter melted
1 tsp smoked paprika
80g self raising flour
90ml maple syrup
½ tsp garlic powder
½ baking powder
Salt & pepper to taste
Salt & pepper to taste

Step 3

Prepare the waffle maker

Preheat the waffle maker according to the instructions (we set ours to a medium setting) and grease with some olive oil (we use a pastry brush to do this)

Make the dry coating

Put the flour, cayenne pepper, smoked paprika, garlic powder, salt and pepper in a large mixing bowl and mix together with a fork

Ingredients

1 tsp smoked paprika
½ cayenne pepper
175 plain flour
1 tsp garlic powder

Step 4

Make the chicken pieces

Take the chicken pieces out of the marinade and roll them in the dry mix so they are well coated

Make the waffles

Once the waffle machine is hot, stir the waffle batter to mix through anything that may have settled and pour half of it into the greased waffle maker
Spread the batter out to cover the waffle machine and close the lid to cook
Cook (with the lid closed) according to the instructions
Once cooked, remove the waffle from the machine and repeat with the remaining mixture

Step 5

Fry the chicken and serve

Warm the vegetable oil in a deep frying pan over a medium heat until the oil hits 180°C (when the end of a wooden spoon bubbles lightly)
Carefully place the chicken pieces in the pan and fry them on each side for 3-4 minutes until golden and crispy
Take the chicken pieces out of the oil and set them down on a plate lined with kitchen roll to soak up the grease
Place each waffle on a serving plate
Top each with 2 pieces of fried chicken, drizzle over with some maple glaze and a sprinkle of fresh chopped chives and pepper

Ingredients

vegetable oil for shallow frying
fresh chives chopped
pepper to taste