I once saw this being made on the 10th anniversary addition of My Kitchen Rules Australia and at first I was tempted to go out and get all the ingredients and make it and then I thought of all the cleaning that would need to done especially the big ass waffle maker that I have hidden away.
For the record we are not a waffle kind of family, firstly all the recipes I come across have eggs and those that are eggless seem to taste like cardboard. Secondly … well there is no secondly. We did not own a waffle maker growing up.
When I first discovered online shopping, I discovered the wonderful world of Amazon and as a splurge purchase and because I was feeling down, that is what happens when you run into an ex-boyfriend and his kids and there you are, in a tracksuit and crocs and bed hair. Nothing makes me feel better than adding to cart and accepting terms and conditions… makes all the bad go swish away.
Anyway, when the waffle maker arrived, seeing as I had bought it from America, I could not use it straight away, it required a universal adaptor… so Dischem I had to go to get this special adaptor.
When I finally did make my way back home, I confidently plugged in the machine, got it hot and poured in the batter and closed the lid and seeing as I am not a very patient person, I put the machine on high and waited and waited…after 20 minutes the waffles didn’t seem to want to brown, so I took them out and put in another batch. With the second batch cooking in the waffle iron, I thought it a very good time to have a strong cup of coffee. I didn’t burn my first waffle. Unfortunately when I went to the fridge to get the milk, my mistake immediately hit me. I tripped the entire electrical circuit when I put the waffle maker on max. Clever me. Once the circuit breakers were all back online the waffles took no time in cooking. I mean seriously a light bulb should have gone off when it took 35 minutes to make the first batch of lightly brown, still raw in the middle waffles… but maybe my circuit breaker had tripped… just kidding.
After my first attempt with the new kitchen gadget. I was confident enough to have another go with it.
I was reading Zola’s cookbook, when I came across a recipe for Chicken and Waffle sandwiches and I knew this was the perfect recipe to try out.
All in all this recipe was super easy to make and it tasted delicious but what I loved the most was the sauce that accompanied the waffles… maple syrup infused sour cream, food of the Gods I tell you.
- 8 x boneless, skinless chicken thighs.
- 1 x cup buttermilk.
- ¼ x cup sriracha sauce.
- 2 x tbsp. minced garlic.
- 3 x cups cake flour.
- 2 x tbsp. dried organum.
- 1 x tsp cayenne pepper.
- 2 x tbsp. paprika.
- 1 x tbsp. salt.
- 1 x tsp black pepper.
- Oil for deep frying.
- Place chicken, buttermilk, sriracha and garlic together in a bowl.
- Toss everything together.
- Cover the bowl in cling wrap and pop into the fridge to marinade overnight.
Ingredients for waffle batter:
- 2 x cups cake flour.
- 1 x tsp salt.
- 1 x tbsp. baking powder.
- 2 x tbsp. chopped chives.
- 2 x eggs.
- 1 ½ x cup buttermilk.
- ¼ x cup melted butter.
Method for the waffles:
- In a bowl, mix together the cake flour, salt, baking powder and chives.
- In a separate bowl, whisk together the eggs, melted butter and buttermilk.
- Pour the wet mixture into the dry mixture.
- Whisk till everything is well combined.
- Pour into the waffle maker and cook till evenly browned and all the batter has been used.
Method for the chicken:
- In a bowl, mix together the cake flour, organum, cayenne pepper, paprika, salt and pepper.
- Mix in ¼ cup of the marinade mixture and mix.
- Shake off any excess marinade of each chicken piece.
- Dip into the flour to evenly coat the chicken.
- Repeat until all the chicken breasts have been coated.
- Place on a baking tray, cover with cling wrap and pop into the fridge to chill for 30 minutes.
- Deep fry the chicken till golden brown, all to drain on kitchen paper before assembling.
- Place two portions of chicken onto one waffle.
- Drizzle over the maple syrup infused sour cream and serve.
To make the maple infused sour cream, whisk together 1 cup maple syrup with 1 cup cream cheese.