Fried Chicken & Waffles
2 cups all-purpose flour
1 Tsp salt
4 Tsp baking powder
3 Tbsp white sugar
2 Cups milk
⅓ Cup melted butter
4 Chicken thighs
2 cups self raising flour
3x Tbsp Lane’s BBQ Sweet Heat
2 Tsp Baking Powder
600ml Butter Milk
1/2 Cup Water
2L Vegetable oil
1 Tbsp Lane’s BBQ Sweet Heat
100g Unsalted Butter
For the waffles
For the chicken
For The Honey Butter
Combine 100g of room temp Butter 100g of Honey and a Tbsp of Lane’s Sweet Heat
Place on a length of glad wrap and roll into a sausage and place into a fridge until solid
In a large bowl, mix together flour, salt, baking powder and sugar; set aside. Preheat waffle iron to the max heat.
Make a well in the middle of the flour mixure, add the eggs and milk and stir from the middle out. When the consistency is nice and smooth, add the butter and stir until combined.
Spray the waffle iron with spray butter or oil and ladle the batter into the preheated iron. Cook the waffles until golden and crisp.
Mix up the flour, baking powder, and the Sweet Heat to create the dry dredge
Then, combine the butter milk and water to create the wet dredge.
Prepare your frying oil by adding it to a large pot (ensure there is enough depth to completely submerge the chicken peices) on a medium heat. Bring the temp up to 160c/325f, adjust the temp so it sits fairly consistently at that temp. Oil temp is super important for perfect crispy chicken so make sure you pay attention, check as you go along and adjust accordingly.
With a meat tenderiser or rolling pin, lightly bash the thighs so they are a consistent thickness.
Dredge the thighs in the dry, then wet, then back in the dry dredge. Pinch and pat the thigh to create the super crispy bits in the surface.
When you're happy with the coating, add to the oil laying it away from your body to avoid any splashes and burns.
After about 10/12 mins the chicken should be a nice golden brown and above 74c/165f internal
Stack your chicken and waffles add a knob or two of honey butter and douse in maple syrup. Enjoy!