Buttermilk fried chicken & waffles

Instructions

1. 1

   Trim any loose fat from the thighs. In a large bowl whisk together the buttermilk, 1 tsp sea salt and a good grind of black pepper. Submerge the chicken in the buttermilk, cover and refrigerate for 4 hours.

2. 2

   Make the dry coating: in a large bowl combine plain flour, cornflour, baking powder, smoked paprika, cayenne pepper, 1½ tsp sea salt and black pepper. Mix well and set to one side.

3. 3

   Whisk 2 eggs in a shallow bowl. Remove a piece of chicken from the buttermilk, shake off excess (do not dry), press into the flour mixture so it sticks, dip in the egg, then press back into the flour for a thick double coating. Repeat for all pieces and place on a wire rack while you heat the oil.

4. 4

   Heat the vegetable oil in a deep, heavy-based pan until it reaches 175°C. Fry the chicken in batches so pieces don’t touch: cook each batch for 12–15 minutes, turning once, until the coating is deep golden and an instant-read thermometer in the thickest part reads 75°C.

5. 5

   As each batch finishes, transfer the chicken to a wire rack set over a baking tray and keep warm in a low oven if needed (100°C fan/120°C conventional) while you make the waffles.

6. 6

   Make the waffle batter: in a bowl whisk plain flour, the remaining baking powder, caster sugar and a pinch of sea salt. In another bowl whisk 2 eggs with the milk, melted butter and vanilla. Fold the wet into the dry until just combined (do not overmix).

7. 7

   Preheat your waffle iron according to the manufacturer’s instructions. Cook waffles until golden—about 3–5 minutes each depending on your iron. Keep finished waffles warm in the oven alongside the chicken if needed.

8. 8

   To serve, place a hot waffle on each plate, top with a piece of fried chicken and drizzle with warm maple syrup. Finish with a crack of black pepper if you like.

Tips

• Marinate at least 4 hours (or overnight) for best tenderness and flavour — don’t shortcut this step.
• Use a deep-fat thermometer — keeping oil near 175°C gives a crisp, non-greasy crust.
• Press the flour into the skin for a thick crust that will stay on during frying.
• Keep cooked chicken on a wire rack so it stays crisp; stacking will make the underside soggy.
• Make waffles just before serving — they lose their crispness if held too long; keep warm in a low oven if needed.

Substitutions

• buttermilk → plain natural yoghurt mixed with 200 ml whole milk (to make 600 ml total), use as the marinade

  Stays close

• chicken thighs, bone-in, skin-on → bone-in chicken breasts or boneless thighs (adjust frying time: breasts may need slightly longer, boneless less)

  Noticeably different

• maple syrup → runny honey or a 50:50 mix of maple syrup and a squeeze of lemon for brightness

  Noticeably different

Nutrition

Per serving · estimated

920

Calories

40 g

Protein

78 g

Carbs

50 g

Fat

3 g

Fibre

18 g

Sugar

1100 mg

Sodium

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