• For the fried chicken:
  • 350g mini chicken fillets
  • 200ml buttermilk
  • 1 tsp sweet paprika
  • 1 tsp garlic powder
  • 1 tsp oregano
  • For the seasoned flour:
  • 200g plain flour
  • 50g cornflour
  • 1 tsp baking powder
  • 1/2 tsp salt
  • 1 tsp hot paprika
  • 1 tsp dried thyme
  • 2 tsp ground black pepper
  • 2 tsp garlic powder
  • 2 tsp dried oregano
  • 1/2 tsp cayenne pepper
  • Vegetable oil, for frying
  • For the waffles:
  • 250g plain flour
  • 1 1/2 tsp baking powder
  • 20g caster sugar
  • 1 tsp fine salt
  • 475ml milk
  • 2 large eggs
  • To make the toasties:
  • 8 slices burger cheese
  • Grated mozzarella
  • 4 tbsps American mustard


  1. For the chicken brine: mix all the ingredients together in a bowl and leave to marinade in the fridge for 4 hours.
  2. Make the waffles: Place all the dry ingredients in a large mixing bowl and mix together. Break the eggs into the milk and beat the mixture.
  3. Add the egg and milk mixture to the dry ingredients and mix all ingredients together until all the large lumps have been broken up. Try not to over mix otherwise the waffles will be heavy when cooked. Pre heat the waffle maker and spray with oil to grease.
  4. Pour 3/4 of a cup of batter into the waffle maker and cook for 3-4 mins or until golden brown and crispy on the outside. Set aside until needed
  5. To fry the chicken: Heat a large pot of oil to 180 degrees. The oil should only come halfway up the inside of the pot. Pre-heat the oven to 100C. Mix together the seasoned flour ingredients in a large mixing bowl. Strain the chicken and liquid through a colander into another bowl. Spoon a few tablespoons of the marinade liquid into the seasoned flour, and roughly stir it through, so there are some clumps of flour,
  6. When the oil has come to temperature, dip the chicken pieces into the flour mixture making sure it’s well covered. Dip them into the liquid and then straight back into the flour before carefully lowering them into the hot oil. Make sure there’s a good thick coating of flour on each piece.
  7. Deep fry the chicken pieces in batches for 3-4 minutes, until they’re golden brown. Drain on kitchen paper then put them on a tray in the oven to keep warm while you cook the rest.
  8. To assemble the toasties: Spread 1 tbsp American mustard on one of the waffles then top with 2 slices burger cheese and a sprinkling of mozzarella. Add 2 strips of chicken and place a second waffle on top. Place the whole waffle sandwich into the toastie maker and cook for 4 minutes, then remove and serve immediately.