Chicken and waffles

Cut each chicken fillet into 4 pieces and put into a bowl. Pour over 200 ml buttermilk for 4 persons and place in the refrigerator for 30 minutes.

Put the cornflakes with 50 g of self-raising flour, the cayenne pepper, the onion powder and a ½ tl of salt in the bowl of the food processor and grind.

Remove the chicken from the buttermilk and let it drain, but do not pat dry. Pan the chicken pieces around with the cornflakes mixture.

Beat the butter, the sugar and the rest of the salt with a mixer thick, white and airy. Beat the egg and the rest of the buttermilk through. Strain the rest of the self-raising flour over the bowl.

Spatefully grate the flour through the butter mixture. Knead by hand into a dough and shape bread rolls.

Heat the oil in a frying pan and fry the chicken in 8 min. Golden brown and done. Turn halfway. Remove from the pan and drain on kitchen paper.

Meanwhile, grease the waffle iron with some oil and let it heat up at medium temperature. Place a dough ball in the middle of the waffle iron and close it.

Fry the waffle in approx. 3 minutes until golden brown. Bake the rest of the waffles in the same way. Grease the iron with oil every time.

In the meantime, heat a frying pan without oil or butter and fry the bacon for 3 minutes until crispy. Turn halfway. Remove from the pan and cut finely.

Divide the chicken over the waffles and drizzle with the maple syrup and tabasco. Garnish with the bacon and the vegetable sprouts.