Ingredients

8 chicken tenders or fillets

Sunflower oil, for deep-frying

320g plain flour (for coating)

1 tbsp cornflour

3 tsp baking powder (for coating)

2 tsp cayenne pepper

1 tbsp paprika

2 tsp garlic powder (for coating)

3 eggs (for coating)

300ml buttermilk (for marinade)

3 tsp chilli powder or cayenne pepper (for marinade)

2 tsp garlic powder (for marinade)

320g plain flour (for waffle batter)

1 ¼ tsp baking powder (for waffle batter)

1 tsp bicarbonate of soda (for waffle batter)

30g light brown soft sugar

3 eggs (for waffle batter)

480ml buttermilk (for waffle batter)

50g unsalted butter, melted and slightly cooled

4 strips pancetta, cooked and finely chopped (optional)

Garlic sauce (shop-bought or homemade)

Handful of rocket

Tomatoes, chopped or sliced

Instructions

Step 1: Combine the buttermilk, chilli powder or cayenne pepper, garlic powder, and some salt to make the marinade. Add the chicken tenders and coat them well. Cover and chill for at least 2 hours, or up to 24 hours for extra flavor.

Step 2: Mix together the plain flour, cornflour, baking powder, cayenne pepper, paprika, garlic powder, and 1 tsp salt for the coating. Beat the eggs in a separate bowl. Remove chicken from marinade a few pieces at a time and toss in the dry coating. Dip in the beaten eggs, then toss again in the coating. Arrange coated chicken on a foil-lined baking sheet.

Step 3: For the waffle batter, combine the flour, baking powder, bicarbonate of soda, brown sugar, ½ tsp salt, and black pepper in a bowl. Beat the eggs separately, then gently stir into the dry mix. Add the buttermilk and mix until smooth. Stir in the melted butter and the cooked pancetta if using.

Step 4: Heat sunflower oil in a saucepan to 175°C (or test by dropping a piece of bread that should brown in 30 seconds). Fry the chicken tenders in batches until golden brown and cooked through, about 4-5 minutes, turning occasionally. Drain on kitchen paper and keep warm.

Step 5: Cook the waffles in a preheated waffle iron for 5-6 minutes until golden and cooked through. Cut each waffle in half.

Step 6: Assemble the sandwich by spreading garlic sauce on the bottom waffle halves. Top with rocket, tomatoes, and fried chicken tenders, then cover with the other waffle half. Serve immediately for best texture and flavor.

Tips & Variations

Substitute buttermilk by mixing regular milk with a tablespoon of lemon juice or vinegar and letting it sit for 5 minutes.

Use smoked paprika instead of regular paprika for a deeper flavor.

For extra heat, add more cayenne pepper to the marinade or coating mix.

Try adding pickles or sliced avocado to the sandwich for a different twist.

If you don’t have a waffle iron, thick pancakes can be a good substitute.

FAQs

Can I make this recipe gluten-free?

Yes, substitute plain flour with a gluten-free flour blend for both the coating and waffle batter. Ensure baking powder and other powders are gluten-free as well.

What if I don’t have buttermilk?

You can easily make a buttermilk substitute by adding 1 tablespoon of lemon juice or white vinegar to 300-480ml of regular milk. Let it sit for about 5 minutes before using.