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The Rose Hotel Blog

Buttermilk Fried Chicken Waffle


Serves 8 people 


• 8 chicken fillets 

• 16 slices of streaky bacon 

• 500ml butter milk 

• 200g drained sweet corn 

• 100ml cream 

• Maple Syrup 


Reduce cream by half, add corn and season.

Slice the chicken fillets in half across the breast, marinade in buttermilk for 4 /6 hours in the fridge.

Remove and dip into seasoned flour and deep fry at 170 degrees, for 4/5 minutes.

Grill bacon until nice and crispy.

Ingredients for seasoned flour:

• 250g flour (plain) 

• 1 tablespoon smoked paprika 

• 1 tablespoon garlic powder  

• 1 tablespoon ginger powder   

• Pinch of Chinese 5 Spice 

•.5 tablespoon turmeric  

• salt & pepper 

• pinch of dried thyme  

• pinch of dried oregano 

• pinch of dried tarragon 


• Mix all dry ingredients together 

Homemade Waffle ingredients:

• 750g self-raising flour         

• 35g baking powder             

• 5 eggs whole                    

• 1.25ml milk                                

• 20ml vanilla essence            

• 100g sugar 

• Spray Oil                              

Method using Waffle Iron

• Mix all the dry ingredients together  

• Mix all the wet ingredients together 

• Add the wet ingredients to the dry ingredients and whisk to remove any lumps, leave to rest in the fridge for 30 minutes

• Pre heat the waffle iron to 220 degrees Celsius 

• Spray the iron with a spray oil 

• Pour the mixture into the waffle iron be sure to fill to the edges, cook for 3 minutes  

To serve: 

On a plate, place a spoon of the creamed sweet corn onto the hot waffle, then place the chicken on top along with the bacon, and drizzle with maple syrup 

Serve with Sweet Potato Fries & enjoy!