3 chicken thighs, skinned, boned and flattened slightly so even
250 milliliters buttermilk
200 grams plain flour
2 teaspoon paprika
1 teaspoon garlic granules
Vegetable oil for frying
4-5 tablespoons mayo
1 baby gem
3 pieces of sliced burger cheese
Hot sauce to serve
Place the chicken in a bowl, and cover with buttermilk and seasoning. Cover and chill for as long as possible but at least an hour or so.
Meanwhile make up the waffle mix by mixing all the wet ingredients together then beat in the dry ingredients. You can make up the waffles now and keep them warm or you can wait and do them whilst the chicken is frying, totally up to you. Make sure to oil the waffle iron before use and cook the waffles till golden.
After the chicken has marinated, place the two eggs in a shallow bowl and beat. Then place the flour, paprika, garlic granules and seasoning into another shallow bowl and combine. Shake off any excess buttermilk from the chicken, place in the bowl of flour and evenly coat. Next place the chicken in the egg wash and do the same. Let any excess egg come off and then re coat in the flour. Repeat with the remaining chicken thighs.
Next place the oil onto heat, it has to be hot enough to fry the coating and get it crispy but not before cooking the chicken through, about 350°F. Working in batches if using a small pan, drop each piece of chicken into the hot oil. If cooking together, make sure the chicken doesn't touch and stick together. Fry for 15-18 minutes, or until golden brown and cooked through, turning occasionally if the oil does not completely cover the chicken.
Place on kitchen paper to drain, then stack your burger. Waffle, mayo, couple of leaves of baby gem, fried chicken, cheese to melt and hot sauce to serve. BOOM!