Chicken 'n' waffles

SERVES 4

300g (10½oz) plain flour 2 tbsp smoked paprika

1 tbsp cayenne pepper

1 tbsp onion powder 500ml (16fl oz) buttermilk 4 chicken thighs (skin on) 500ml (16fl oz) vegetable oil,

for frying salt and freshly ground black

pepper sour cream, for topping chives, for topping chopped chilli, for topping Rogue Dark & Stormy

Marmalade

For the waffles

500ml (16fl oz) whole milk a squeeze of lemon

300g (10½oz) plain flour 30g (1oz) caster sugar

3 tsp baking powder

1 tsp salt

2 large free- range eggs 110g (4oz) salted butter,

melted and cooled

For the chicken, in a container or mixing bowl, add the chicken and salt and pepper and submerge in the buttermilk. Place in the fridge, ideally overnight, but for a minimum of 1 hour.

ready to cook, remove the chicken from the fridge and heat a pan of vegetable oil up to 170°C/340°F for frying.

Put the flour on a plate and mix with the spices and a good pinch of salt and pepper. Remove the chicken from the buttermilk, then dip and roll in the flour mix, making sure all of the chicken is coated.

Carefully place the chicken in the hot oil and fry, turning constantly for 25- 30 minutes until golden brown on all sides. Drain onto kitchen paper to absorb the excess oil.

the waffles, preheat a waffle pan. Squeeze the lemon juice into the milk.

a large bowl, add the flour, sugar, salt and baking powder and mix together, gradually adding the milk. Add the butter and continue to whisk. Add the eggs and whisk until you have a smooth batter.

your waffle pan has come up to temperature, add the mixture and cook until golden brown.

Stack the waffles, then top with the fried chicken, sour cream, chives and red chilis. Heat up the marmalade in a pan and drizzle over the top.