Ingredients

8 chicken tenders or fillets

Sunflower oil, for deep-frying

320g plain flour (for coating)

1 tbsp cornflour

3 tsp baking powder (for coating)

2 tsp cayenne pepper (for coating)

1 tbsp paprika

2 tsp garlic powder (for coating)

3 eggs (for coating)

300ml buttermilk (for marinade)

3 tsp chili powder or cayenne pepper (for marinade)

2 tsp garlic powder (for marinade)

320g plain flour (for waffle batter)

1 ¼ tsp baking powder (for waffle batter)

1 tsp bicarbonate of soda

30g light brown soft sugar

3 eggs (for waffle batter)

480ml buttermilk (for waffle batter)

50g unsalted butter, melted and slightly cooled

4 strips pancetta, cooked and finely chopped (optional)

Garlic sauce (shop-bought or homemade)

Handful of rocket

Tomatoes, chopped or sliced

Instructions

Step 1: Combine the buttermilk, chili powder, garlic powder, and paprika in a bowl to make the marinade. Add the chicken tenders and coat them well. Cover and refrigerate for at least 2 hours, up to 24 hours.

Step 2: In a separate bowl, mix together 320g plain flour, cornflour, baking powder, cayenne pepper, paprika, and 2 tsp garlic powder with 1 tsp salt for the coating. Beat 3 eggs in another bowl.

Step 3: Remove chicken from the marinade a few pieces at a time. Toss in the coating mixture, then dip into the beaten eggs, and dust again in the coating. Place the coated chicken on a foil-lined baking sheet.

Step 4: For the waffles, combine 320g plain flour, baking powder, bicarbonate of soda, and brown sugar with ½ tsp salt and black pepper. Beat 3 eggs and gently stir into the dry ingredients. Add 480ml buttermilk and melted butter, mixing until smooth. Fold in pancetta if using.

Step 5: Heat sunflower oil in a saucepan filled one-third full to 175°C (or until a piece of bread browns within 30 seconds). Fry chicken tenders in batches until golden and cooked through, about 4-5 minutes per batch. Drain on kitchen paper and keep warm. Reduce heat if chicken browns too quickly.

Step 6: Cook waffles in a waffle iron for 5-6 minutes until golden and cooked through. Cut each waffle in half.

Step 7: Assemble sandwiches by spreading garlic sauce on the bottom halves of the waffles. Layer with rocket, tomatoes, and fried chicken tenders, then top with the other waffle halves. Serve immediately.

Tips & Variations

Use chicken thighs instead of tenders for juicier meat.

Substitute buttermilk with yogurt thinned with a little milk if you don’t have buttermilk.

Add sliced avocado or pickles for extra texture and flavor.

Swap garlic sauce for spicy mayo or honey mustard for a different twist.

Keep cooked chicken warm in a low oven while finishing batches to maintain crispiness.

Storage

Best enjoyed fresh, but you can store leftover fried chicken in an airtight container in the fridge for up to 2 days. Reheat in a hot oven or air fryer to retain crispiness. Waffles are best eaten the same day, but can be wrapped tightly and frozen for up to a month—toast or warm gently before serving.

FAQs

Can I make the marinade and batter ahead of time?

Yes, the marinade can be prepared and chicken soaked up to 24 hours in advance. The waffle batter is best made fresh, but can be stirred and rested briefly before cooking.

What can I use if I don’t have a waffle iron?

If you don’t have a waffle iron, you can cook the batter as pancakes on a griddle or frying pan. The texture will differ, but the flavors remain delicious.