Chicken and Waffles

Combine 400 ml of the buttermilk with the hot sauce, add the chicken thighs and marinate for at least 1 hour in the refrigerator.

Whisk 150 g of the flour with the smoked paprika, garlic powder and 1 teaspoon of the salt in a wide bowl.

Whisk the remaining 100 g flour, baking powder and remaining salt in a separate bowl, then whisk in the eggs, remaining 100 ml buttermilk and melted butter to make a smooth waffle batter.

Heat the vegetable oil in a deep, heavy pot to 170°C.

Lift the chicken from the buttermilk and dredge thoroughly in the seasoned flour.

Fry the chicken in batches for 12 minutes per batch, turning occasionally, until golden and a meat thermometer inserted into the thickest part reads 74°C, then drain on a wire rack.

Cook the waffle batter in a hot waffle iron for 4 minutes per batch until golden and crisp.

Stack the waffles, top with the fried chicken and drizzle with maple syrup to serve.