Crispy Fried Chicken with Waffles and Honey

1. 1 Chicken thighspack 900 g ≈ $3.81 106 g
2. 2 Wheat flour 58 g
3. 3 Paprika to taste
4. 4 Garlic powder to taste
5. 5 Eggspack 10 pcs ≈ $1.89 0.5 pcs
6. 6 Milk 2.5%pack 930 ml ≈ $0.91 62 ml
7. 7 Butterpack 180 g ≈ $1.60 17 g
8. 8 Baking powder 2 g
9. 9 Honey 12 g
10. 10 Sunflower oil 7 ml
11. 11 Salt 1 g
12. 12 Ground black pepper to taste

Grey rows are pantry staples: salt, oil, spices. They are not counted in the serving price.

Method

1. Cut chicken¹ thighs into large chunks, season with salt and black pepper.

2. Mix 60 g flour, paprika, and garlic powder. Whisk half an egg with 30 ml milk⁶.

3. Dip chicken¹ in the egg wash, then coat in the spiced flour, pressing the crumbs firmly.

4. Heat oil and fry the chicken¹ over medium heat for 14–16 minutes, flipping occasionally, until golden and the juices run clear.

5. For the waffles, combine the remaining flour, baking powder, a pinch of salt, milk⁶, the remaining egg, and 20 g melted butter⁷.

6. Pour batter portions onto a lightly greased skillet and fry 3–4 minutes per side until golden brown.

7. Serve waffles with the chicken¹, leftover butter⁷, and honey.