Hot Maple & Brie Chicken and Waffles

How much better can chicken and waffles really get… well, cover it in some spicy maple syrup and you’re on to a winner!

Done in 6hrs

Serves 4

Dish by Tom Jackson

Ingredients

For the waffles:

150gself raising flour

1 tsp baking powder

30g sugar

1large free range egg

240ml semi-skimmed milk

1 tsp vanilla extract (optional)

For the chicken:

568g buttermilk

4 tbsp cayenne

1 tbsp ground cloves

1 tbsp ground coriander

1 tbsp ground nutmeg

1 tbsp poultry seasoning

1 tbsp smoked paprika

1 tbsp sweet paprika

4 tbsp salt

1 tbsp freshly ground black pepper

375g plain flour

For the hot maple:

1 cup maple syrup

2 tsp harissa paste

For the garnish

3 pieces ofbrie (cut into thick slices)

When you think of comfort soul foods, you may think of sitting in a diner booth eating some fried chicken, waffles and loads maple syrup, but we wanted to feel a little bit fancier, so we've taken this diner classic and flew it all over the world for some insane upgrades.

Method

Let's get out chicken started! Pour your buttermilk into a bowl, add in all your spices and mix well. Place your chicken into the buttermilk, cover with some clingfilm and let rest in your fridge. Overnight is best, but you can still get great results from a 30min brine.

To make your waffle batter, mix your dry ingredients, and separately mix your wet, before adding the wet mix into your dry ingredients, whisking any lumps out the batter. Place into a waffle maker and cook according to your waffle maker setting!

Once your chicken has marinated, mix the flour and the same spices from your buttermilk marinade together in a bowl, and one by one, add your marinated chicken to the flour, making sure every inch of the chicken is covered in our gorgeous seasoned flour. Set a fryer to 175°c and cook the chicken for 10-12 mins, giving them a hit of salt as soon as they leave the fryer.

For our hot maple, fry off some delicious harissa paste, and add your maple syrup, and cook off until bubbling and the colour of the maple turns red-ish.

All that's left to do is plate up, stack a couple pieces of chicken on your waffles, add your brie and give them a nice melt using a blowtorch or under the grill, and cover in our spicy maple syrup!

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Tom Jackson

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Originally hailing from Birmingham, England and with a culinary heritage sprawling around Britain, Tom, the host of Shelf Life and Alphabetti, is a cook from nowhere that takes inspiration from everywhere. Passionate about the shared food experience and the commonalities between supposedly separate cuisines, Tom showcases broad and thorough references in his cooking and has a particular love for spices. He is also obsessed with pasta salads and is currently waiting for Mr. Naga to get in touch regarding his Ambassadorship.