Spicy cornmeal waffles with popcorn chicken, honey and hot sauce
A combination of hot and sweet, this Tex-mex inspired waffle dish is perfect for weeknight dinner
6 skinned and boned chicken thighs, cut into bite-sized pieces
375ml (1½ cups) buttermilk, well shaken
Juice of 2 limes
2 tbsp hot sauce
Vegetable oil, for deep-frying
220g rice flour
75g (½ cup) self-raising flour
1½ tsp each ground chilli, ground cumin and smoked paprika
Spicy cornmeal waffles
225g (1½ cups) plain flour
170g (1 cup) fine polenta
2 tsp baking powder
1 tsp bicarbonate of soda
1 tsp each ground chilli and ground cumin
90g melted butter
1 tbsp hot sauce
3 spring onions, thinly sliced
Honey, hot sauce, thinly sliced spring onion and lime wedges
For popcorn chicken, combine chicken, buttermilk, lime juice and hot sauce in a bowl, season to taste and refrigerate for 1 hour.
Heat oil in a wok until medium hot.
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 mins. Drain on paper towels.
For spicy cornmeal waffles, mix dry ingredients in a bowl, then make a well in the centre.
Whisk the wet ingredients in a separate bowl to combine, pour in the well and mix until smooth.
Add 2 tsp sea salt, then stir in spring onion and stand to rest, 15 mins).
Heat a waffle iron and cook waffle batter in batches, according to the manufacturer’s instructions, until golden and crisp, 4-5 mins.
Serve hot, topped with popcorn chicken, drizzled with honey and hot sauce, scattered with spring onion and with lime wedges on the side.