Dark & Stormy - Chicken 'n' Waffles

Rating: Medium


For the Chicken 

  • Plain Flour x 300g 
  • Smoked Paprika x 2 Tablespoons 
  • Cayenne Pepper x Tablespoons 
  • Onion Powder x 1 Tablespoon 
  • Buttermilk x 500ml 
  • Chicken Thighs (skin on) x 4
  • Vegetable Oil x 500ml (for frying)
  • Salt 
  • Pepper
  • Dark & Stormy Marmalade 

For the Waffles

  • Whole Milk x 500ml 
  • Squeeze of Lemon 
  • Plain Flour x 300g
  • Caster Sugar x 30g 
  • Baking Powder x 3 teaspoons 
  • Salt x 1 Teaspoons 
  • Large Eggs x 2 
  • Salted Butter x 110g (melted and cooled)


Pre heat your waffle pan. Squeeze lemon into milk.

In a large bowl add the flour, sugar, salt and baking powder and mix together. Whilst whisking gradually add the milk.

Then add the melted and cooled salted butter and continue to whisk. Add eggs and whisk until you have a smooth batter.

Add vanilla extract and when your waffle pan is ready add mixture and cook until golden brown.


In a container or mixing bowl salt and pepper the chicken thighs and submerge them in buttermilk and place in the fridge.

Ideally the night before but anytime over 1 hour.  When ready to cook remove the chicken and buttermilk from the fridge and heat a pan of vegetable oil up to 170C for frying.

Put the flour on a plate and mix with the spices and a good pinch of salt and pepper.

Remove the chicken from the buttermilk, dip and roll in the flour mix, making sure all of the chicken is coated.

Carefully place in the hot oil and fry whilst turning constantly for 25-30 minutes until golden brown on all sides or until the cooked chicken is at least 75C.

Drain onto kitchen paper to absorb excess oil. 



Stack your waffles, top with fried chicken, sour cream, chives, red chilis. Heat up the Dark & Stormy Marmalade in a pan and drizzle over the top.


Recipe & Styling: @RobtheSnack
Photography: @ManonHouston