Fried chicken and wild rice waffles with pink peppercorn butter and maple-horseradish syrup

  • For wild rice waffles:
  • 210g plain flour
  • 210g wholemeal flour
  • 1 1/2 tbsp caster sugar
  • 1 tbsp plus 1 tsp baking powder
  • 2 tsp bicarbonate of soda
  • 1 1/2 tsp ground cinnamon
  • 1 tsp salt
  • 950ml buttermilk
  • 4 large eggs
  • 120ml vegetable oil
  • 85g cooked wild rice (rice should be overcooked) drained well
  • Melted butter, for the waffle maker
  • For the fried chicken
  • 950ml plus 475ml buttermilk
  • Salt
  • 2 tsp chile de arbol powder, or 2 tbsp hot sauce
  • 2 chickens (1.4 to 1.8 kg each), cut into 8 pieces
  • 420g plain flour
  • 1 tbsp garlic powder
  • 1 tbsp onion powder
  • 1 tbsp sweet paprika
  • 2 tsp cayenne powder
  • Freshly ground black pepper
  • Peanut oil, for deep-frying
  • For the pink peppercorn butter
  • 250g unsalted butter, slightly softened
  • 1 tbsp pink peppercorns
  • 3 tbsp clover honey
  • Salt and pepper
  • For the maple-horseradish syrup
  • 250ml pure maple syrup
  • 1 tbsp. prepared horseradish, drained
  • 1 tsp Dijon mustard
1) For the Waffles: Whisk together the flours, sugar, baking powder, bicarbonate of soda, cinnamon and salt in a large bowl.

2) Whisk together the buttermilk, eggs and oil in a separate large bowl. Add the wet ingredients to the dry ingredients and whisk until the mixture just comes together. Add the wild rice and fold until just combined. Let mixture rest for 10 minutes.

3) Whilst mixture is resting, heat the waffle maker. Brush the waffle grates with some of the melted butter and make the waffles according to the manufacturer's directions.

4) For the Chicken: Whisk together 950ml of the buttermilk, 2 tablespoons salt and the chile de arbol in a large bowl or large baking dish. Add the chicken, turn to coat, cover and refrigerate for at least 4 hours or overnight.

5) Stir together the flour, garlic and onion powders, paprika and cayenne in a large bowl and divide among 2 shallow platters. Season generously with salt and pepper. Drain the chicken in a colander and pat it dry. Dredge the pieces a few at a time in the flour mixture and pat off excess, then dip in the remaining 475ml buttermilk and allow excess to drain off. Dredge in the second plate of flour and pat off the excess. Put the chicken pieces on a baking rack set over a baking sheet while the oil heats.

7) Pour about 8cm of oil into a deep cast iron skillet; the oil should not come more than half way up the sides of the pot. Put the pot over medium-high heat and heat the oil to 190C on a deep-fry thermometer. Working in batches, add the chicken pieces to the hot oil, 3 or 4 at a time and fry, turning the pieces occasionally, until evenly golden brown and cooked through, about 20 minutes. Remove from the oil with a slotted spoon and transfer to a rack to drain; repeat to cook the remaining pieces.

8) For the butter: Add all ingredients to a blender and blend until combined.

9) For the syrup: In a small bowl whisk together all ingredients.

To serve, place waffle on plate, top with 2 pieces of fried chicken, and a dollop of butter. Pour syrup over top.

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