FLOWER POT KITCHEN: FRANKS HOT SOUTHERN FRIED BUFFALO CHICKEN WITH WAFFLES BACON AND MAPLE SYRUP

17 Jan 2014

FRANKS HOT SOUTHERN FRIED BUFFALO CHICKEN WITH WAFFLES BACON AND MAPLE SYRUP

This is up there in my top favourite breakfast's, moist juicy southern fried spicy chicken marinated in Franks hot buffalo sauce and served on top of light airy sweet waffles with lots of maple syrup and a side of crispy salty sweet cure bacon...

INGREDIENTS

THE BEST WAFFLES

1 1/3 cups plain flour

4 tsp baking powder

1/2 tsp salt

1 3/4 cups of buttermilk

2 eggs separated

1/2 cup melted butter

2 tbsp sugar

SOUTHERN FRIED CHICKEN

200g plain flour

1 large pinch of salt

1/2 tsp cayenne pepper

1 tbsp paprika

1 tbsp fresh ground thyme

1 tsp ground black pepper

1 bottle Franks hot sauce or west Indian sauce

100ml milk

1 egg

1 tbsp lemon juice

Chicken or turkey breasts one per person

2 ltrs ground nut oil

THE BEST EVER WAFFLES

First make the waffle batter as this is best if left to stand for 30 minutes before use. Mix all the dry ingredients in a bowl. Beat the egg yolks into the buttermilk then add the butter, add this to the dry ingredients and whisk until smooth. Whisk the egg whites until soft peaks and gently fold into the batter.

FOR THE FRIED CHICKEN

Marinate the chicken breasts in Franks hot sauce. Mix the first six dry ingredients together and place in a shallow bowl on your work top, whisk the egg, milk and lemon together and place in another shallow bowl next to the flour. Fill a deep frying pan 3/4 full with the nut oil and bring up to a moderate heat of 180 degrees.

Take a chicken breast, wipe off any excess marinade, then coat in the seasoned flour, then dip in the milk mixture, then coat again in the flour. Fry the chicken for 8-10 minutes on each side until juices run clear, drain on paper towel. Fry the streaky bacon rashers for a minute until crispy, drain on a paper towel.

To cook the waffles, heat your waffle iron and pour in the batter, cook until lightly browned all over.

Serve with lots of maple syrup and Franks hot sauce on the side and enjoy the gorgeous succulent hot spicy fried comforting chicken with the sweet airy maple waffle and salty bacon, this one causes my lips to smack and hits all the food notes, a fabulously wonderful treat anytime of the day.

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LIFE MY PASSION

Welcome to my daily life of cooking, one winters day many years ago my family and I were all inspired by a back to back rainy day of River Cottage this got us to stop talking about and start actually doing, suddenly three weeks later eight vegetable beds were dug, greenhouse erected and our first vegetables were propagating, this was the start to raising and growing our own food, our fabulous son Oscar changed our path in life which lead us to sell our small thriving restaurant of 10 yrs and to start our new life (Terrifying!) a life of the self sufficient in touch with nature and seasons, taking a step back and looking forward to a slower change of pace and making the most of every moment.

My passion for cooking was stronger than ever and having time at home with Oscar I found I had a new direction and I was no longer striving for perfection, I was suddenly very passionate for the enjoyment of the other side of food, something I had not realised, being the Chef/Cook and every other duty of your own small restaurant made me see that I never actually took time to cook what I wanted!

So there I was muddy boots and hands digging deep in more than one sense and I found myself transported back in time to where everyone grew some of their own food, it is a wonderful world with a real sense of achievement and loss, Slugs Snails and Caterpillars! But thats another story! Childhood memories of summers when I lived with my grand parents reminded me of so much that I had learnt about the make do and mend generation that I had forgotten.

Now as a family we love our free wild food days where we gather what nature has provided, have gone from being mini mini garden urban small holders, who did raised pigs at home because we could not wait to find land and supporting ourselves from our garden to now owning a very small farm that allows us to grow more vegetables for the whole of our family and neighbours, raise our own gorgeous Gloucestershire Old Spot pigs, (Sausages!) and pets! Dorset Down sheep, chickens for eggs and pet goats! Suddenly having large quantities of produce started to wake up the Cook in me!

The Cook was awake that part of me that wants to cook for the masses and I found myself setting up Flowerpot Kitchen, a Farmers Market Stall, I wanted to use our honest raised meats and make old fashioned pork pies, rabbit pies and game pies from the local game keeper along with old fashioned techniques and the best hot water crust pastry. This in turn grew to a small cottage industry from home weekly supplying three farm shops and a deli along with also attending three farmers markets A few years later there came a time when my son Oscar's health changed and it was an easy decision to stop.

I still hold the occasional pop up 40 seater restaurant or gourmet lunch which we do for local charities for the love of sharing food and to remind that Cook in me why I love our go slower self sufficient life!

So here I am sitting amoung the vegetables watching the chickens loving that every season nature teaches me something new and that nature is in charge! She has taught me to just go with it and grow. Give it a try from a tray of salad on your windowsill to a few tomato plants it all counts.