waffles and Crunchy chicken with chili thyme maple

I Serve crunchy chicken and sweet, spicy maple drizzle for Who says waffles are reserved for breakfast !

Ingredients

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 1/2 cup maple flavored syrup
 1/2 long red chilli, finely chopped
 2 teaspoons fresh thyme leaves
 11/2 cups plain flour
 2 tablespoons cornflour
 3 teaspoons mild paprika
 1 1/2 tablespoons all-purpose seasoning
 1 cup buttermilk
 4 chicken schnitzels (uncrumbed)
 1/4 cup extra virgin olive oil
 1 corn cob, silk and husk removed
 1/4 red cabbage, shredded
 1/4 cup ranch dressing
 4 waffles

METHOD

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• Step 1
  Place syrup, chilli and thyme in a small saucepan over medium heat. Cook for 3 to 4 minutes or until heated through (do not boil). Set aside until required.

• Step 2
  Combine flour, cornflour, paprika and seasoning in a shallow dish. Pour buttermilk into a bowl.

• Step 3
  Dip chicken into flour mixture, shaking off excess. Dip in buttermilk, then return to flour mixture, pressing to coat. Transfer to a tray. Repeat with remaining chicken, buttermilk and flour mixture.

• Step 4
  Heat oil in a large frying pan over medium-high heat. Cook chicken, in 2 batches, turning halfway, for 5 minutes or until chicken is golden and cooked through.

• Step 5
  Meanwhile, place corn on a microwave-safe plate. Add 1 tablespoon water. Cover loosely with plastic wrap. Microwave on HIGH (100%) for 4 minutes or until tender. Set aside to cool slightly. Remove kernels from cob. Place cage, corn and ranch dressing in a large bowl. Season with salt and pepper. Toss to combine.

• Step 6
  Toast waffles until warmed through and crisp. Serve chicken with waffles, cage salad and drizzled with maple syrup mixture.