Fried Chicken with Waffles and Maple Syrup

PennyAuthorPenny
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Yields4 Servings

 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
 WAFFLES
 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

1

Put 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

2

Put 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 .

3

Pour 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

4

Or heat a fryer to 180c

5

Take 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.

6

When 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.

7

Take 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.

8

Heat 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.

9

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

10

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

11

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

12

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

13

Whisk 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.

14

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

15

Melt a knob of butter in a frying pan

16

Pour 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

Category

Ingredients

 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
 WAFFLES
 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

Directions

1

Put 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

2

Put 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 .

3

Pour 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

4

Or heat a fryer to 180c

5

Take 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.

6

When 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.

7

Take 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.

8

Heat 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.

9

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

10

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

11

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

12

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

13

Whisk 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.

14

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

15

Melt a knob of butter in a frying pan

16

Pour 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

Fried Chicken with Waffles and Maple Syrup