Serves 8 people
Ingredients
8 chicken fillets
16 slices of streaky bacon
500ml butter milk
200g drained sweet corn
100ml cream
Maple Syrup
Method
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
0.5 tablespoon turmeric
salt & pepper
pinch of dried thyme
pinch of dried oregano
pinch of dried tarragon
Method
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!
