Sweetcorn and Pea Waffles with Crispy Chicken and Maple Syrup
Medium
Prep 15 minutes
Cook 40 minutes
Serves 4
2 cups Flour
2 Eggs
1 teaspoon Baking powder
1 tin KOO Sweetcorn
½ tin KOO Peas
Sugar + salt
2 ½ cups Buttermilk
4 tbsp Butter
800g Boneless Chicken thighs
Spices, paprika, nutmeg, white and black pepper
Cornflakes
Garlic and onion powder
Oil to fry
Maple syrup
1 teaspoon Bicarb
Waffles
Drain the corn and peas and place them into a roasting tray. Place them into an oven on low for 20 minutes then crush with a fork.
Whisk up the dry ingredients and the spices, and season with salt and pepper.
In another bowl, whisk in the butter, egg and buttermilk. Mix the wet and dry ingredients together and add the mashed peas and corn. Cook in a waffle iron or in a pan in batches.
For the chicken.
Season flour with garlic-onion powder, salt and pepper, and paprika. Dip chicken in flour, and buttermilk then cornflakes and fry until crisp. Approx. 4 minutes max.
