These waffles, with their combination of hot and sweet, are
inspired by our contributing food editor Alice Storey's travels in
Texas. They're best served fresh.
To serve:honey, hot sauce, thinly sliced spring onion and lime wedgesPopcorn chicken6skinned and boned chicken thighs, cut into bite-sized pieces375 ml(1½ cups) buttermilk, well shakenJuiceof 2 limes2 tbsphot sauceFor deep-frying:vegetable oil220 gmrice flour75 gm(½ cup) self-raising flour1½ tsp eachground chilli, ground cumin and smoked paprikaSpicy cornmeal waffles225 gm(1½ cups) plain flour170 gm(1 cup) fine polenta2 tspbaking powder1 tspbicarbonate of soda1 tsp eachground chilli and ground cumin600 mlbuttermilk90 gmmelted butter2eggs1 tbsphot sauce3spring onions, thinly sliced
For popcorn chicken, combine chicken, buttermilk, lime juice and hot sauce in a bowl, season to taste and refrigerate to marinate (1 hour). Heat oil in a deep-fryer to 180C. Combine flours and spices in a bowl and season to taste. Remove chicken from buttermilk mixture, then toss in seasoned flour. Dip again in the buttermilk mixture, then again in seasoned flour and shake off excess. Deep-fry in batches until golden and cooked through (3-4 minutes), then drain on paper towels.
For spicy cornmeal waffles, combine dry ingredients thoroughly in a bowl, then make a well in the centre. Whisk the wet ingredients in a separate bowl to combine, add to well in dry ingredients and mix until smooth. Add 2 tsp sea salt, then stir in spring onion and stand to rest (15 minutes). Heat a waffle iron and cook waffle batter in batches, according to the manufacturer’s instructions, until golden and crisp (4-5 minutes). Serve hot topped with popcorn chicken, drizzled with honey and hot sauce, scattered with spring onion and with lime wedges on the side.