Ingredients

Method

• 4 free-range chicken breasts
• 1 cup buttermilk
• 3 T paprika
• 1 T cayenne pepper
• 1 T cumin
• 1–2 T salt
• 200 g flour
• for frying oil
For the waffles:
• 80 g butter
• 1 cup Woolworths maas milk
• 3 free-range eggs, separated
• 250 g self-raising flour
• 1 t bicarbonate of soda
• 1 t salt
• 2 t chives, finely chopped
For the amasi slaw, mix:
• 1 T Woolworths tangy salad cream
• ½ cup Woolworths maas milk
• 1 lemon, zested
• a squeeze lemon juice
• ½ clove garlic, crushed
• 2 t chives, chopped
• to taste sea salt and freshly ground black pepper
• ½ baby green cabbage, finely shredded
• Woolworths crimson microherbs, to garnish

Method

Ingredients

1. Slice the chicken into small strips or bite-sized chunks, then place in a bowl. Pour over the buttermilk and marinate for 30 minutes to 1 hour.

2. To make the waffle batter, heat the butter and maas in a small pan until melted. Remove from the heat and whisk in the egg yolks, then mix with the dry ingredients. Beat the egg whites until stiff peaks form, then fold into the batter with the chives. Set aside until ready to cook.

3. Drain any excess buttermilk from the chicken. Place the chicken and spices in a large Ziploc bag and mix to coat evenly. Remove from the bag and toss in the flour to coat. Leave in the flour while you combine the ingredients for the slaw – this ensures that the batter will not fall off while frying.

4. After about 10 minutes, fry the chicken in the hot oil in batches until lightly golden and crispy, about 1–2 minutes, or until cooked through.

5. Meanwhile, spoon the waffle batter into a hot waffle iron and cook. Serve hot with the chicken and slaw, garnished with microherbs.

For more chicken recipes, click here.