Supplies
For the waffles
- 70 grams Kellogg’s All-Bran Original, blitzed
- 70 grams plain flour
- 1 teaspoon baking powder
- 2 tablespoons caster sugar
- 115 millilitres milk
- 115 millilitres buttermilk
- 2 eggs
- 60 grams butter, melted
For the chicken
- 4 chicken thighs, skinless and boneless, halved
- 150 grams plain flour
- Salt and Pepper
- 2 eggs, beaten
- 100 grams Kellogg’s All-Bran Golden Crunch
- Vegetable oil spray
To serve
- 1 avocado
- Pinch of chilli flakes
- Pinch of Salt
- Maple Syrup and Pea Shoots, to serve
Steps
For the waffles
- In a large bowl, whisk together the blitzed Kellogg’s All-Bran Original, plain flour, baking powder, sugar, milk and eggs. Slowly pour in the melted butter, whisking as you pour to combine.
- Ladle the batter into the waffle iron and cook for 5 minutes. Repeat until you have used all your waffle batter.
For the chicken
- Preheat the air fryer to 180c and turn the waffle iron on.
- Place the Kellogg’s All-Bran Golden Crunch into a resealable bag and using a rolling pin, bash to crumble slightly, still leaving a bit of texture. Once crushed, pour the Kellogg’s All-Bran Golden Crunch into a shallow bowl.
- Place the flour and eggs in separate shallow bowls. Season the flour with salt and pepper and stir.
- Using a pair of tongs or your hands, coat the chicken in flour, egg and then the Kellogg’s All-Bran Golden Crunch crumbs. Repeat until you have coated all of your chicken pieces.
- Spray each piece with a generous amount of vegetable oil and then cook the chicken for 15 minutes in the air fryer until golden and crispy. Depending on the size of your air fryer, you may need to do this in batches. Meanwhile, make the waffles.
To serve
- In a small bowl, mash the flesh of the avocado with a fork and season with chilli flakes and salt.
- Plate up the waffles, topped with some smashed avocado and 2 pieces of fried chicken and then drizzle over some maple syrup. Garnish with pea shoots.