Fried Chicken with Waffles and Maple Syrup

PennyBy Penny    

April 8, 2015

  • Yields: 4servings


4 chicken thighs

4 chicken drumsticks

250ml buttermilk

1tblspn Worcestershire sauce

200g plain flour

2 tspn sea salt

1tblspn paprika

0.5tspn cayenne pepper

1tspn ground black pepper

1tspn dried oregano, (optional)

500ml sunflower or groundnut oil, for frying


50 g butter

sunflower oil, for greasing

150 g plain flour

3tblspn cornflour

1.5tspn baking powder

1 heaped tblspn golden caster or white granulated sugar

1 legg

225ml milk


1Put the chicken in a bowl and pour over the buttermilk and Worcestershire sauce. Toss the chicken in the buttermilk mixture, cover cling and chill for at least 2 hours but no more than 4 hours before cooking

2Put the plain flour in a large, shallow dish. Add the salt, paprika, cayenne pepper, black pepper and oregano ( if using ) Mix all the ingredients well .

3Pour the oil into a large saucepan or deep frying pan and set over a medium high heat. Place a thermometer in the oil and heat to 180C

4Or heat a fryer to 180c

5Take one piece of the chicken with tongs and shake lightly to remove any excess buttermilk. Drop the chicken into the flour. Turn until the chicken is nicely coated in the spiced flour. Remove with tongs and put on a plate. Do the same with the rest of chicken.

6When the oil is hot enough carefully add the chicken pieces using tongs and cook for 2-3 minutes each side until golden brown and crisp.

7Take the cooked chicken out of the pan with clean tongs and put on a baking tray lined with kitchen roll to drain. Scoop out any bits of batter with a slotted spoon.

8Heat the oven to 190CPrepare and cook each batch of chicken in the same way as the first. Letting the oil to return to the right temperature between batches will ensure your chicken is light and crisp.

9Once all the chicken pieces are fried and have drained, transfer to a rack and put on a baking tray.

10Bake the chicken in the oven for a further 15 -20 minutes or until cooked through

11For the waffles: Put the butter in a small saucepan and melt over a low heat.

12Mix the flour, cornflour, baking powder, sugar and a good pinch of fine salt in a bowl and make a well in the centre.

13Whisk the egg with the milk and melted butter in a jug until smooth. Gradually whisk the milk and egg mixture into the flour until just combined.

14Pour into the jug and leave to stand for at least 10 minutes.

15Melt a knob of butter in a frying pan

16Pour the batter into the melted butter once it starts to bubble turn it and cook until well risen, crisp and golden brown.

17 Drain the chicken well once its out of the oven on kitchen roll and serve