I Serve crunchy chicken and sweet, spicy maple drizzle for Who says waffles are reserved for breakfast !
Ingredients
1/2 cup maple flavored syrup
1/2 long red chilli, finely chopped
2 teaspoons fresh thyme leaves
11/2 cups plain flour
2 tablespoons cornflour
3 teaspoons mild paprika
1 1/2 tablespoons all-purpose seasoning
1 cup buttermilk
4 chicken schnitzels (uncrumbed)
1/4 cup extra virgin olive oil
1 corn cob, silk and husk removed
1/4 red cabbage, shredded
1/4 cup ranch dressing
4 waffles
METHOD
Step 1
Place syrup, chilli and thyme in a small saucepan over medium heat. Cook for 3 to 4 minutes or until heated through (do not boil). Set aside until required.Step 2
Combine flour, cornflour, paprika and seasoning in a shallow dish. Pour buttermilk into a bowl.Step 3
Dip chicken into flour mixture, shaking off excess. Dip in buttermilk, then return to flour mixture, pressing to coat. Transfer to a tray. Repeat with remaining chicken, buttermilk and flour mixture.Step 4
Heat oil in a large frying pan over medium-high heat. Cook chicken, in 2 batches, turning halfway, for 5 minutes or until chicken is golden and cooked through.Step 5
Meanwhile, place corn on a microwave-safe plate. Add 1 tablespoon water. Cover loosely with plastic wrap. Microwave on HIGH (100%) for 4 minutes or until tender. Set aside to cool slightly. Remove kernels from cob. Place cage, corn and ranch dressing in a large bowl. Season with salt and pepper. Toss to combine.Step 6
Toast waffles until warmed through and crisp. Serve chicken with waffles, cage salad and drizzled with maple syrup mixture.
