Chef Adrian Martin is in The Six O'Clock Show kitchen this evening with this tasty dish!
Ingredients
300ml buttermilk
2 free range chicken breasts, butterflied
sea salt
250g flour
1tsp of Cajun spice
Vegetable oil for frying
For the waffles
150 g self-raising flour
teaspoon sugar
1 large free-range egg
240ml milk
For serving
Maple syrup
Method
In a large bowl pour in the buttermilk.
Place the butterflied chicken into it and allow to marinade for as long as you can in the fridge.
Make the dredge by mixing sea salt, Cajun and the flour. Heat the vegetable oil in a large pan.
Dip each of the chicken breasts into this flour mix and make sure they are coated thoroughly.
When the oil is hot, place the
chicken into the pot and fry until crispy on both sides and fully cooked through.
For the waffles mix all the dry ingredients together in a large bowl. Gradually beat in the egg, then add the milk slowly, whisking well to get as smooth a batter as possible.
Get your waffle machine ready. Once it’s hot, ladle in the batter mixture and seal, allow to cook for 10-15mins depending on the waffle machine you are using.
Now serve one waffle, top with the buttermilk chicken and then drizzle with the maple syrup. Tuck in and enjoy.
