Fried Chicken and Waffles
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
Ingredients
For the chicken
<item-todo-done>2 Meatless Farm chicken fillets<item-todo-done><item-todo-done> vegetable oil for shallow frying<item-todo-done><item-todo-done> fresh chives chopped<item-todo-done><item-todo-done> pepper to taste<item-todo-done><item-todo-done> Salt & pepper to taste<item-todo-done>
For the buttermik
<item-todo-done>1 tbsp apple cider vinegar<item-todo-done><item-todo-done>200ml almond milk<item-todo-done><item-todo-done>100ml coconut yoghurt - the thicker the better<item-todo-done><item-todo-done> Salt & pepper to taste<item-todo-done><item-todo-done>1 tsp garlic powder<item-todo-done>
For the dry mix
<item-todo-done>½ cayenne pepper<item-todo-done><item-todo-done>½ tsp garlic powder<item-todo-done><item-todo-done>175 plain flour<item-todo-done><item-todo-done> Salt & pepper to taste<item-todo-done>
For the waffle batter
<item-todo-done>1 tsp apple cider vinegar<item-todo-done><item-todo-done>1 tsp smoked paprika<item-todo-done><item-todo-done>1 ½ tbsp plant-based butter melted<item-todo-done><item-todo-done>80g self raising flour<item-todo-done><item-todo-done>120 almond milk<item-todo-done><item-todo-done>½ baking powder<item-todo-done>
For the maple glaze
<item-todo-done>1 tsp smoked paprika<item-todo-done><item-todo-done>1 tsp smoked paprika<item-todo-done><item-todo-done>90ml maple syrup<item-todo-done>
Before you start
Small pan | Large frying pan | 3 large mixing bowls | Kitchen roll | Waffle maker | Pastry brush
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
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
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
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
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