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Chicken:

Savoury Waffle:

  • Flour 250 g
  • Caster Sugar 15 g
  • Baking powder 15 g
  • Smoked paprika 5 g
  • Black pepper crushed 5 g
  • Milk 425 ml
  • Butter, unsalted 115 g
  • Eggs 3 pc
  • Garlic, paste 5 g
  • Parmesan cheese, grated 75 g
  • Salad leaves, fresh 400 g
  1. Chicken:

    • Mix Rafhan Corn Flour, Knorr Chicken Stock Powder, Knorr Coating Mix Marinade
    • Add water to eggs and scramble.
    • Coat chicken patty in flour mix then egg mix & finally into bread crumbs before frying at 170°C for 3 minutes.
  2. Savoury Waffle:

    • Place the flour, sugar, baking powder, paprika, Knorr Chicken Stock Powder and pepper in a large mixing bowl. Mix well. In a second bowl, whisk the milk, butter and eggs.
    • Make a well in the dry mix, and pour the wet mix into it gradually, whisking until fully blended and smooth.
    • Whisk in the garlic purée and cheese until well combined.
    • Once the waffle maker is hot, pour a ladleful (approx. 50ml) into the center of each grid.
    • When the waffles are baked to your liking (this should take around 3-4 minutes, depending on your preference), carefully open the lid and remove from the waffle maker.
    • Keep the cooked waffles warm in the oven at about 140°C on a wire rack.
    • Repeat with the remaining batter.
    • Layer the sliders with the chicken in the center, sauce on top and underneath and salad leaves. Close up with mini waffles and serve.
  3. Chefs Advice:

    • Leave the waffle batter to rest for 5 min before baking.
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