Chicken and syrup waffles might have once been shunned for being too unusual, but they’ve since become a delicious classic. Particularly popular as an American soul food dish, it’s known for its rich, comforting flavours. Use our golden basic waffles as the base for these sweet and savoury delights.
Chicken and syrup waffles
Ingredients
- 4 skinless chicken breasts
- 100g cake flour, sifted
- salt and freshly ground black pepper, to taste
- 2 eggs, lightly whisked
- 200g cornflake crumbs
- 500ml (2 cups) cooking oil
- 4 large waffles
- 100ml golden syrup
- 40g fresh wild rocket
- handful microherbs
- 4 red salad onions, peeled and finely sliced
- 4 lemon wedges
Instructions
Preheat the oven to 180°C.
Cut the chicken breasts into 4 strips each. Season the flour and dip the chicken strips into the seasoned flour, then into the eggs and, finally, the cornflake crumbs. Set aside on paper towel while you repeat the process with the remaining chicken strips.
Heat the oil in a deep-fryer or deep pot to 180°C, and deep-fry the chicken strips until golden brown and cooked through, about 5 minutes. Heat the waffles in the oven until warmed and crisp, 2 minutes. Top each waffle with crispy chicken strips, drizzle over the syrup and garnish with wild rocket, microherbs, salad onions and a lemon wedge to serve.
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Banting waffle stack with poached egg and hollandaise
