Chicken And Waffles
Having sampled our fair share of chicken and waffles across America we decided to give a recipe a go ourselves. Taking what we thought to be the best bits from each, we came up with this... a savoury cheddar and bacon waffle, with crispy Cajun fried chicken goujons and an apple and celery slaw... finished with maple syrup of course!
- 6 rashers of smoked bacon
- 225 g plain flour
- 1 tsp salt
- 1 1/2 tsp baking powder
- 4 eggs
- 330 ml whole milk
- 150 g cheddar cheese
- 200 ml buttermilk
- 100 ml hot sauce
- 1 tsp salt
- 3 chicken breasts
- 8 tbsp plain flour
- 2 tbsp cajun spice
- 1 red apple
- 1 stick of celery
- few leaves of fresh parsley
- 1/2 lemon
- 8 tbsp maple syrup, to serve
Marinate The Chicken
Mix together the buttermilk, hot sauce and salt in a bowl.
Slice each chicken fillet into 4 roughly equal goujons, then marinate in the buttermilk in a fridge overnight.
Cook The Bacon
Chop the bacon into tiny pieces and fry in the oil for 20 minutes at a low- medium heat until crispy and golden, then drain on kitchen paper to remove excess grease.
Stir the flour, baking powder and salt in a bowl to combine.
Separate the eggs, adding the yolks to the flour along with half of the milk.
Whisk to a smooth, thick paste before slowly adding in the remaining milk to form the batter.
Whisk Up Egg Whites
Whip the egg white to soft peaks then fold into the waffle mixture in two batches.
Fold in the cooled bacon pieces and grated cheese, then leave to rest.
Flour The Chicken
Preheat a pan (or deep fat fryer) half filled with oil to 180°C and heat your waffle iron to temperature.
Combine the flour with the salt, pepper and Cajun spice in a bowl.
Wipe the chicken pieces of excess buttermilk and toss them in the seasoned flour to coat.
Store them in the flour for a few minutes whilst you prepare the slaw.
Prepare The Slaw
Wash the apple and celery, then cut both into matchsticks, as fine as possible.
Pick the parsley and chop as fine as possible.
Toss the celery, apple and parsley together with a squeeze of lemon juice and a pinch of salt and pepper.
Fry The Chicken
Dust excess flour from the chicken and lower gently into the oil to fry for 4-5 minutes, then drain on kitchen paper.
Bake The Waffle
Fill the waffle iron with the batter mixture, clamp down the lid and cook until ready (this will depend on the iron you are using, but usually 3-4 minutes.
Serve a waffle, quartered, with 3 pieces of crispy golden chicken on top, piled with a small amount of the slaw and a drizzle of maple syrup.
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