Fried chicken and waffles with a twist

Another little nod to my backpacking days, traveling around the USA as a teenager, here’s my version of fried chicken and waffles. I know that I have previously said that I’m not a massive fan of fried food, as stated here, but who can resist a little home fried chicken atop a tasty waffle?! The chicken is much like what I had when I visited the States, with a decent amount of chilli kick from the hot sauce, and a beautifully crunchy exterior. The waffle has a little twist, and an acknowledgement to Ireland and also my Swiss roots, as it’s made from potato. So it’s basically a rösti but cooked on a waffle iron. Serves two.


Preparation: 20mins plus 12 hours

Cooking: 30mins



  • 300g chicken mini fillets (chicken portions also work well)
  • 100g plain flour
  • 50g cornflour
  • 2tbsp paprika
  • 2tsp oregano
  • 4tsp salt
  • 2tsp onion salt
  • 2tsp garlic powder
  • 1 egg
  • 50ml hot sauce
  • 20ml buttermilk, plus approx 200ml extra
  • 20ml water
  • oil for frying (approx 25ml rapeseed oil and 25ml olive oil)


  • 2 medium white, floury potatos
  • 1 large onion
  • 1 egg
  • Salt and pepper



  • Place the chicken mini fillets into a large mixing bowl and cover with buttermilk (approx 200ml.) Season with salt and pepper, a few grinds of the mill of each, and stir. Press down on the chicken so they are completely immersed. Cover with cling film and place on the lower shelf in the fridge for 12 hours.
  • In an another large mixing bowl, add flour, cornflour, paprika, oregano, salt, onion salt and garlic powder. Stir to combine.
  • In a smaller mixing bowl add the egg, hot sauce, buttermilk and water. Using a fork, whisk to combine.
  • Remove the chicken from the fridge. Using a fork, remove each fillet individually and allow the buttermilk to drip back into the bowl. Carefully transfer the chicken to the egg mixture and stir the chicken within the liquid so to be completely covered. Then transfer the chicken into the seasoned flour, cover thoroughly. Transfer to a plate and continue until all pieces of chicken are coated.
  • Preheat a waffle iron- set to medium- high, if there is setting available on your machine. This recipe uses a Norwegian-style waffle iron, so adjust accordingly if using a Belgian-style machine.
  • Using a food processor or the large holes of a grater, grate the potatoes and the onions. (Be sure to wear onion goggles if using the grater!) Using a sieve, rinse the mixture under cold water and then press the mixture against the sieve to drain. Place the grated mixture into a clean tea towel, and wring the contents over the sink, so to remove as much moisture as possible. In a bowl add the egg, along with a few grinds of a salt and pepper grinder, and briefly whisk with a fork. Add the potato mixture and stir until thoroughly combined.
  • Spoon the potato mixture to thinly cover the waffle form. Close the lid and cook for 13 minutes if using a Norwegian waffle maker, or until cooked through. Set aside.
  • Meanwhile, place a large frying pan over a medium high heat. Once the pan is hot, add the oil and then fry the chicken in batches for 3-5 minutes on each side until golden and cooked through.
  • Serve and enjoy!

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