Buttermilk fried chicken and waffles

Ingreadient

• 6 free-range skinless, boneless chicken thighs, halved
• 200ml buttermilk
• 1 tbsp hot sauce (we used Tabasco)
• 2 tsp salt
• 100g plain flour
• 50g cornflour
• 1 tsp smoked paprika
• 1 tsp garlic powder
• 1 tsp black pepper
• 1 litre sunflower oil for frying
• Pickles to serve (optional)
• 220g plain flour
• 2 tsp baking powder
• 1 tsp baking soda
• 1 tsp salt
• 420ml buttermilk
• 120g unsalted butter, melted and cooled, plus extra to grease
• 2 medium free-range eggs
• 1 red jalapeño chilli, very thinly sliced (remove the seeds if you’re sensitive to heat)
• 100g runny honey
• 1 tbsp apple cider vinegar
• Digital thermometer
• Waffle iron

Instruction

1. Put the chicken in a large bowl with the buttermilk, hot sauce and 1 tsp salt. Stir to coat, then cover and chill for at least 6 hours or overnight.
2. For the chilli honey, combine all the ingredients and a pinch of salt in a small pan and bring to a simmer (don’t boil). Remove from the heat and set aside to infuse.
3. For the waffles, grease a waffle iron and heat to high. Whizz all the ingredients in a blender or food processor until smooth. Pour a ladleful of batter into the waffle iron, spreading it out evenly, then cook for 4-5 minutes until golden and cooked through. Continue with the rest of the batter, keeping the cooked waffles warm.
4. When ready to cook the chicken, mix the flours, spices and remaining 1 tsp salt in a bowl. Remove the chicken pieces from the marinade, shaking to remove any excess. Dip each piece in the flour mix, turning to coat well. Shake off excess flour, then dip again in the flour mix for a second coating. Set aside on a wire rack. Heat the oil in a large heavy-based pan over a medium heat to 180ºC. Fry the chicken pieces, 3-4 at a time, for 4-5 minutes until golden and cooked through. Drain on kitchen paper.
5. Top each waffle with some chicken pieces, then drizzle with the warm infused honey and, if you like, serve with pickles.