Chicken and waffles with whipped honey butter

Prep time
20min
Cook time
25min
Serves
5

The earliest version of the American chicken and waffles combo traces back to the Pennsylvania Dutch in the 1600s. We’ve given it a Southern twist with crumbed strips.

Ingredients:

Buttermilk waffles

  • 2 cups (260g) cake flour sifted
  • 2 Tbsp (30ml) sugar
  • 2 tsp (10ml) baking powder
  • 1 tsp (5ml) bicarbonate of soda
  • 2 cups (500ml) buttermilk
  • ⅓ cup (80ml) butter melted
  • 2 eggs
  • 1 tsp (5ml) vanilla essence
  • +-450g Southern Style Crumbed Chicken Strips

Honey butter

  • ¼ cup (60ml) butter, softened at room temperature
  • 3 Tbsp (45ml) honey

Method:

  1. Place all the dry ingredients in a medium bowl and stir until well combined.
  2. In a separate bowl, combine all the wet ingredients and mix well until combined.
  3. Pour the wet mixture into the dry and fold in, ensuring not to overmix.
  4. Allow the batter to rest for at least 10 minutes.
  5. Preheat the waffle iron. Depending on the size of the waffle iron, add between 1/3 and 1/3 of the mixture to the oiled waffle iron and allow it to cook for 5-7 minutes or until golden brown and cooked through.
  6. For the honey butter, whip the butter until light and fluffy, add the honey, and beat for 2 more minutes.
  7. Cook Southern Style Crumbed Chicken Strips from frozen at 180°C in the airfryer for 10-14 minutes or 12-15 minutes in the oven at 180°C. Turn the chicken halfway through the cooking time. Once the chicken is cooked, rest for 1-2 minutes.
  8. To serve, place a waffle on a plate, top with honey butter and Southern Style Crumbed Chicken Strips.