Gastroback DESIGN GOURMET WAFFLEMAKER ADVANCED 4S, Руководство по эксплуатации

Страница: 75 / 76

75
Method
1. For the chicken; whisk the buttermilk and eggs together in a large bowl. Add chicken
pieces and toss to coat well.
2. Combine flour, salt and pepper and remaining spices in a large flat dish.
3. Dip chicken in flour mixture and set aside until all the chicken has been coated. Repeat
by dipping into egg and buttermilk again and then into flour mixture. Refrigerate for 30
minutes.
4. Preheat oil in a deep fryer at 160˚C or use a large deep frying pan and heat over medi -
um high heat. Cook chicken in batches for 10–15 minutes or until golden and cooked
through to the bone.
5. Place cooked chicken, uncovered, into a warm oven (150˚C) while preparing waffles.
6. For the waffles; place eggs, buttermilk and vegetable oil into a large jug and whisk until
well combined.
7. Combine flour, sugar and salt into a large mixing bowl and make a well in the centre.
8. Carefully whisk in egg buttermilk mixture to form a smooth batter, with just a few lumps.
If batter is too thick, stir in 1–2 tablespoons of buttermilk to loosen.
9. Select BUTTERMILK waffle setting and dial up number 6 on the on browning control dial.
10. Preheat until orange light flashes up and the word HEATING disappear.
11. Using waffle dosing cup, pour ½ cup of batter into each waffle square. Close lid and cook
until timer has finished and ready beep has sounded 3 times. Repeat with remaining bat-
ter.
12. To serve, place 2 waffles onto each plate and top with 2 pieces of fried chicken. Spoon a
dollop of whipped butter and drizzle over maple syrup.
SOUTHERN FRIED CHICKEN WITH
MAPLE SYRUP
SERVES
6
WAFFLES
PREPARATION
30
MINUTES
COOK
40
MINUTES
Ingredients
• 4 eggs
• 600 ml buttermilk
• 84 ml vegetable oil (such as
sunflower or canola)
• 90 g butter
• 75 g caster sugar
• 420 ml Milch
• 300 g cups self-raising flour
• 1 teaspoon salt
Fried chicken
• 600 ml buttermilk
• 2 eggs
• 12 chicken pieces on the bone,
such as wings, drumsticks and
thigh cutlets
• 240 g plain flour
• 3 teaspoons each of salt and
ground white pepper
• 2 tablespoons white sugar
• 1,5 tablespoons paprika
• 3 teaspoons each garlic powder
and onion powder
• 2 teaspoons cayenne pepper
• 1 teaspoon dried thyme
• Vegetable oil for frying
Whipped butter and maple syrup
to serve