Fried chicken and waffles - a classic American favourite. This recipe combines our popular Buttermilk Southern Fried chicken with a simple waffle recipe – perfect for those weekend brunches.
NUTRITION INFORMATION: Average Quantity per Serving
Nutrition information is calculated using a recipe analysis program and is subject to variations you may make to the ingredients or cooking method. This nutrition information is intended as a guide only and excludes serving suggestions and swaps you may make.
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INGREDIENTS
Made with
Method
Step 1
Southern Fried Chicken:
Step 2
To make the marinade mix together crushed garlic, pepper, Gregg's Ground Chipotle, Heinz Tomato Ketchup and buttermilk. Cut chicken thigh fillets into 2-3 pieces. Toss to coat in the marinade. Cover and leave to marinate in the fridge for an hour or overnight.
Step 3
Mix together panko crumbs, flour, Gregg's Ground Chipotle and thyme.
Step 4
Remove the chicken from the marinade and coat in the panko crumb mix. Place on a tray and refrigerate for 10 minutes.
Step 5
Pour enough vegetable oil into a frying pan to a depth of 1.5cm. Heat oil. Shallow fry chicken pieces over medium heat, turning once until golden and cooked. Juices should run clear when the chicken is pierced with a fork (internal temperature should be 74°C).
Step 6
Waffles:
Step 7
Sift flour, baking powder and salt into a mixing bowl. Stir in sugar.
Step 8
In a separate bowl whisk together eggs, milk and oil. Pour wet ingredients into the dry. Mix to form a smooth batter. Allow to stand for 5 minutes.
Step 9
Heat the waffle maker according to the manufacturer's instructions. Pour in the waffle mixture - depending on the size of the waffle plate ½ cup of the mixture will make a square waffle. Cook according to the instructions of your waffle maker.