Ingredients

• 1.7kg/3lb 11oz oven-ready chicken
• jointed into 8 pieces
• 250ml/9fl oz buttermilk
• 1 tbsp Worcestershire sauce
• 200g/7oz plain flour
• 2 tsp flaked sea salt
• 1 tbsp paprika
• ½ tsp cayenne pepper
• or to taste
• 1 tsp freshly ground black pepper
• or to taste
• 1 tsp dried thyme
• 1 tsp dried oregano
• 500ml/18fl oz sunflower or groundnut oil
• for frying
• 50g/1¾oz butter
• sunflower oil
• for greasing
• 150g/5½oz plain flour
• 3 tbsp cornflour
• 1½ tsp baking powder
• 1 tbsp golden caster or white granulated sugar
• 1 large free-range egg
• 225ml/8fl oz semi-skimmed milk
• maple syrup
• to serve
• butter
• to serve (optional)

Directions

• For the fried chicken
• put the chicken in a bowl or shallow dish and pour over the buttermilk and Worcestershire sauce. Toss the chicken in the buttermilk mixture
• cover with cling film and allow to marinate in the fridge for at least 2 hours and up to 4 hours before cooking.
• When you are ready to cook
• put the plain flour in a large
• shallow dish. Add the salt
• paprika
• cayenne pepper
• black pepper
• thyme and oregano. Mix all the dry ingredients thoroughly. Preheat the oven to 180C/160C Fan/Gas 4.
• Pour the oil into a large saucepan or deep frying pan and set over a medium high heat. Place a thermometer in the oil and heat to 180C (CAUTION: hot oil can be dangerous. Do not leave unattended.) Alternatively
• heat the oil in a deep fat fryer.
• Take each a piece of chicken with tongs and shake lightly to remove any excess buttermilk. Drop it into the flour. Turn until well coated
• then remove with tongs and put on a plate. Repeat with the rest of the chicken. When the oil has reached the right temperature
• very carefully lower the chicken pieces into the oil. Cook in batches of 3 or 4 pieces at a time
• cook for 2-3 minutes on each side
• or until brown and crisp. Allowing the oil to return to the right temperature between batches will help ensure your chicken is light and crisp.
• Take the cooked chicken out of the pan with clean tongs (not the tongs that have been used for raw chicken). Put on a baking tray lined with kitchen roll to help soak up any excess oil. Scoop out any stray pieces of batter from the oil with a slotted spoon.
• Transfer the fried chicken to a rack and put on a baking tray. Bake in the oven for 15 minutes
• or until cooked through.
• For the waffles
• put the butter in a small saucepan and melt over a low heat. Preheat a waffle maker to its second highest setting
• greasing with a little oil according to the manufacturer’s instructions.
• Mix the flour
• cornflour
• baking powder
• sugar and a good pinch of fine salt in a bowl and make a well in the centre. Whisk the egg with the milk and melted butter in a jug with a metal whisk until smooth. Gradually whisk the milk and egg mixture into the flour until just combined. Pour into the jug and leave to stand for 10 minutes.
• Pour just enough of the batter into the waffle maker to fill each plate and quickly smooth the surface with a palatte knife or spatula. Close the lid and cook the waffles for 4-5 minutes
• or until well risen
• crisp and brown. Lift carefully out of the waffle maker with tongs and keep warm while the remaining waffles are cooked.
• Once cooked
• drain the chicken well on more kitchen roll and serve hot with the waffles
• maple syrup and a knob of butter
• if you like.