Did you know our in house smokery smokes Wild Flower Honey over Hickory wood? As you're unlikely to have your own smoker at home, we've replaced the smoked honey with a honey butter sauce (equally as amazing)
For the Fried Chicken
1kg bone-in chicken
1.5 litres water
4 tbsp salt
1 tsp garlic powder
1 tsp onion powder
1 tsp paprika
4 tbsp all plain flour
2 tbsp cornstarch
salt and pepper to taste
For the honey butter sauce
60g of butter
4 tbsp honey
2 garlic cloves
pinch of crushed red chilli
salt to taste
And to serve
A couple of rashers of smoked back bacon per person
In a large bowl, combine the water and salt. Place the chicken in the bowl and refrigerate for a minimum of one hour. Using a paper towel, pat dry the chicken and let it come to room temperature.
In a large bowl, combine the all-purpose flour, cornstarch, granulated garlic, onion powder, paprika, eggs, a pinch of salt, and pepper to taste. Place the chicken in the flour-egg mixture and let it sit for about 20 minutes.
Preheat the oven to 190 degrees C.
In a frying pan (on a medium to high heat), fry the chicken in a little vegetable oil for 3-5 minutes on each side. Remove, and bake the chicken in the oven for an additional 10-15 minutes or until the chicken is fully cooked through. Alternatively, you could use a deep fat frier to fully cook the chicken (no need for the oven)
Time to cook your bacon (everyone has their own way of cooking bacon, so we'll leave this part to you). You can pop your waffles in the oven to warm through at this stage too.
To make the honey butter sauce, melt the butter in a pan over medium-high heat. Stir in the garlic and cook until fragrant. Add the honey and dried chillies. Stir and season with salt. Let the sauce thicken and then place the crispy chicken in the skillet and coat with the honey butter sauce.
On a plate, add your waffles, bacon, and top with your fried chicken and honey butter sauce.
Before you tuck in, stick on our "A Windy Day in Chi-Town" playlist - ok, now you can eat...