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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,
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.