Chicken and Waffles

• 8 pieces Chicken thighs, boneless skinless
• 500 ml Buttermilk
• 2 Egg
• 300 g Plain flour
• 2 tsp Baking powder
• 2 tbsp Caster sugar
• 2 tsp Fine sea salt
• 1 tsp Black pepper
• ½ tsp Cayenne pepper
• 1 liter Sunflower oil
• 60 g Butter
• 120 ml Maple syrup

1. Pat the chicken dry and season all over with 1 tsp of the fine sea salt, 1/2 tsp of the black pepper and the cayenne pepper. In a mixing bowl, whisk 300 ml of the buttermilk with 1 egg, then add the chicken and turn to coat.
2. In a second bowl, mix 200 g of the plain flour with 1 tsp of the fine sea salt and the remaining 1/2 tsp black pepper. Lift the chicken from the buttermilk, let the excess drip off, then coat well in the seasoned flour, pressing it on.
3. Pour the sunflower oil into a large pot to a depth of about 5 cm and heat to 175°C (350°F). Fry the chicken in batches for 6 to 8 minutes, turning once, until deep golden and cooked through (75°C/167°F in the thickest part). Transfer to a rack or plate and keep warm while you fry the remaining pieces.
4. While the chicken fries, make the waffle batter: whisk the remaining 100 ml buttermilk with the remaining egg, then whisk in the remaining 100 g plain flour, baking powder, caster sugar and the remaining 1/2 tsp fine sea salt until smooth. Let the batter stand for 5 minutes to hydrate.
5. Heat the waffle iron and lightly grease it with a little of the butter. Cook the batter in batches according to your waffle iron, usually 3 to 5 minutes per waffle, until puffed and golden. Keep the waffles warm while you cook the rest.
6. Serve the hot waffles topped with the fried chicken. Add the remaining butter on top and drizzle with maple syrup to taste.

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