Chicken and Waffles

Ingredients for 4 servings:

• 2 large chicken breast fillets
• 1 tsp salt
• 2 pinches of pepper
• 1 pinch(s) paprika powder
• 1 pinch of chili powder
• 500 ml buttermilk, plus some buttermilk for the meat
• 300 g flour
• Oil for frying
• ½ tsp baking powder
• ½ tsp baking soda
• 1 tsp sugar
• 65 g butter

Instructions

Working time approx. 20 minutes; Cooking/baking time approx. 10 minutes; Total time approx. 30 minutes

Buttermilk waffles with chicken

Cut each piece of meat crosswise into two pieces and pound flat between plastic wrap using a meat mallet. Season generously (you can also use celery salt or garlic salt if you like). Then dip each piece in buttermilk and coat in flour, shaking off any excess. Heat the oil and fry the chicken pieces in it for about six to eight minutes until golden brown, then keep warm in the oven at 100°C. For the waffles, put the flour, baking powder, baking soda, sugar, salt, and pepper in a bowl. Add the butter and press it into the flour with a fork until only very fine particles are visible. Pour in the buttermilk and quickly mix everything with a fork until a batter forms, which may still be a bit lumpy. Preheat the waffle iron and fry a quarter of the batter at a time until light brown. Serve each waffle with a piece of chicken. Serve the syrup and butter separately, along with a salad.