Chicken
n’ Waffles

8 Slices thick cut Streaky Bacon
100g Dark Brown Sugar
50g Grade A Maple Syrup
30g Macallan Whisky
(or similar alternative)

Greaseproof Paper

• Pre heat the oven to 170ºc.

  Place the sugar, Maple and Whisky into a pot and bring to the boil over a high heat. Continue boiling for one minute then remove from the heat.

• Line a baking tray with Greaseproof Paper and line up your Bacon single file. Cover with another layer of Greaseproof and place another baking tray on top. Bake in the oven for 15 minutes.

• Take out the oven and remove the top tray and first layer of Greaseproof. Brush a generous amount of the Maple Syrup onto the Bacon and place back into the oven uncovered for 5 minutes or until fully crisp and caramelised.

5 Chicken Thighs
1 White Onion
1 Garlic
1.2 Litre Water

Vegetable Oil

• Remove the Bone & Skin from the Chicken Thighs - keep the meat for later!!

• Get a heavy based pot on a high heat and add a glug of Oil. Cook the Chicken Skin and Bones until roasted.

• Peel and roughly chop the Onion and Garlic then add them to the pot - sweat down for 2 minutes. Add the water and bring it up to the boil.

• Cover the stock with a lid and cook for an hour or until reduced by half. Strain the stock and cool.

2 tbsp Smoked Paprika
1 1/2 Tbsps Oregano
1 Tbsp Thyme
1/2 Tbsp Dried Onion
1 1/2 Tsp Garlic Powder
1 1/2 Tsp Cracked Black Pepper
1 1/2 Tsp Fennel Seeds
1 1/2 Tsp Ground White Pepper
1 1/2 Tsp Maldon Salt
1/2 Tsp Cayenne Pepper
1 Tsp Dried Red Pepper Flakes
1/2 Tsp Ancho Chilli Powder 

• Place everything into a Spice Blender and blitz together. Keep it in an airtight container until ready to use. 

5  De-boned Skinned Chicken Thighs 
1 White Onion
2 Garlic Cloves
2 Green Chillies
100g Chicken Stock
2 Tbsp Cajun Spice Mix
20g Sugar
15g Table Salt
350g Buttermilk 

Vegetable Oil

• Peel the Onion and Garlic and finely chop with the Chilli.

• Heat a pan on a medium heat and add a glug of Oil. Sweat down the vegetables for 5 minutes then add in the Sugar, Salt & Spice Mix and cook for a further 2 minutes. Add in the Chicken Stock, bring it up to the boil and remove from the heat. Leave to cool.

• Combine your Marinade with the Buttermilk and add in the Chicken Thighs.

• Leave to marinade for a minimum of 4 hours but preferably 24.

Marinated Chicken Thighs 

200g Plain Flour
200g Corn Flour 
2 Tsp Paprika
1 Tsp White Pepper
1 Tbsp Maldon Sea Salt
1 Tsp Cracked Black Pepper
1 Tsp Celery Salt
1 Tsp Mustard Powder
1 Tsp Garlic Powder
1 Tsp Onion Powder
1 Tsp Ground Ginger
1 Tsp Dried Thyme
1 Tsp Dried Oregano
50g Cornflakes (Crushed)
50g Chilli Heatwave Doritos (Crushed)

• Mix all of the dry ingredients together set aside.

• Have an empty tray ready! Take the Chicken out of the marinade and coat well in the flour mix. Place onto the empty tray ready for frying.

• Pre heat the Fryer to 180ºc.

• Cook one half of the coated Thigh’s in the Oil for 4 minutes then repeat with the remainder. Reserve one cooked Thigh for the Gravy and the rest will be cooked again when your ready to serve!

40g Butter
40g Flour
50g Milk
450g Chicken Stock
1 Tsp Cracked Black Pepper
1 Cooked Chicken Thigh

Table Salt

• Put a deep pan onto a medium heat, add in the Flour and Butter and mix to a paste to make a roux. Combine the Milk with the Chicken Stock and then gradually add into the roux whilst stirring consistently.

• Chop up one piece of Coated Chicken and add it to the pan. Cook out the sauce until silky and thick.

• Add the Black Pepper and blitz. Adjust the seasoning and keep warm for serving.

1 Brown Onion
150g Buttermilk
20g Milk
100g Flour
10g Table Salt

Maldon Sea Salt

Kitchen Paper

• Peel and very finely slice your Onions - place into a bowl. Add the Salt, Buttermilk and Milk. Leave to soak for 30 minutes.

• Drain and coat in the Flour and shake off any excess.

• Heat your Fryer to 180ºc and fry your Onions until crispy and golden. Drain on Kitchen Paper and sprinkle with Maldon Salt.

325g Self Raising Flour
240g Milk
240g Buttermilk 
5g Bicarbonate of soda
1/2 Tsp Ground Cinnamon
12g Caster Sugar
2 Eggs
12g Table Salt

• Pre-heat your Waffle Iron.

• Whisk all of the ingredients together to create a smooth batter - leave to settle for 20 minutes.

• Pre-heat the Deep Fat Fryer to 160ºc.

• Pour the batter into the Waffle Iron and cook for 12 minutes.

• Meanwhile, once the Fryer has reached temp, drop the Coated Chicken in and cook for another 5 minutes. Lift out the Oil and turn the fryer up to 190ºc.

• Drop the Chicken in again and cook for another 4 minutes until SUPER crispy!