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Cooking time : 50 Minutes

Ingredients :
Chicken Legs, boneless 2 (we got ours delivered from FRESHPICK) 400g,
Small (we got ours from FRESHPICK),
Buttermilk 1 cup,
Salt 2 tsp,
Oil 1 cup,
Flour 1/2 cup,
Cornflour 1/2 cup,
Chilli Powder 1/2 tsp,
Garlic Powder 1/2 tsp,
Onion Powder 1/2 tsp,

For The Waffles
Flour 2 cups,
Sugar 2 tbsp,
Baking Powder 2 tsp,
Baking Soda 1 tsp,
Salt 1/2 tsp,
Buttermilk 2 cups,
Butter 1/2 cup, melted,
Eggs 2 large,

For The Maple Hot Sauce
Maple Syrup 1 cup,
Tabasco 4 tbsp,
Chilli Powder 1 tsp,
Garlic Powder 1 tsp,

Directions :
  • Place the chicken with the buttermilk and 1 tsp of salt and refrigerate for at least 4 hours. This will help to tenderize the chicken. Remove chicken from marinade and pat dry with paper towels. Set aside.
  • In a deep pan, heat about 1 cup oil. In a medium shallow dish, combine the flour, cornstarch, cayenne pepper, garlic powder, onion powder, and remaining salt. Dredge each piece of chicken in the flour mixture and shake off any excess.
  • Fry the chicken until cooked throughout, about 4-7 minutes per side, until it turns golden brown. While the chicken is frying, you can prepare your waffles.
  • In a large bowl, whisk together buttermilk, butter, and eggs; add flour mixture, and mix just until batter is combined. Grease your waffle maker with non-stick spray or butter and add about 1/2 cup of batter per waffle. Cook per machine instructions till waffles are browned and crisp.
  • In the meantime, for the hot sauce, in a small pan over medium heat, combine all the ingredients and bring it to a simmer. Reduce the flame to low and keep warm. Serve fried chicken atop the waffles and drizzle maple syrup over it.