Fried chicken & waffles with amasi coleslaw
In the mood for some southern-fried chicken? With waffles? Us too! And there’s a lovely amasi coleslaw as well, for a bit of local flavour. With a recipe this easy, who needs takeaways?
- 4 free range chicken breasts
- 1 cup buttermilk
- 3 T paprika
- 1 T cayenne pepper (optional)
- 1 T cumin
- 1–2 T salt
- 200 g flour
- Vegetable oil, for frying
For the waffles:
- Woolworths Flapjack Kit
- 1 ½ cups plus 2 T milk
- 2 large free range eggs
- 4 T oil
For the amasi slaw, combine:
- 1 T Woolworths Tangy Mayonnaise
- ½ cup Woolworths Maas Milk
- 1 lemon, zested
- A squeeze lemon juice
- ½ clove garlic, crushed
- 2 t chives, chopped
- Sea salt and freshly ground black pepper, to taste
- 1 packet of Woolworths Coleslaw Salad
- 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.
- To make the waffle batter, use the Woolworths Flapjack Kit . Make as per instructions for flapjack batter but with more milk, as specified in instructions. Pour the batter into a warm waffle machine and close until the waffle is golden and set.
- 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.
- After about 10 minutes, fry the chicken in the hot oil in batches until lightly golden and crispy, and cooked through.
- Serve hot with the waffles and slaw, garnished with finely-sliced red onion.