Cayenne pepper, ground turmeric, cumin seeds 1 tsp each
Free-range chicken pieces 12 – 16
Canola oil for frying
For the sauce
Few sprigs thyme
Warwick First Lady Chardonnay 250ml
Maple syrup 125ml
Cumin seeds 1 tbsp
Eight ready-made waffles
Start by mixing the flour, breadcrumbs and spices together in a large bowl. Season with plenty of salt. Whisk the eggs in a separate large bowl. Coat the chicken pieces in the egg and then in the flour mixture. Set aside on a baking tray to rest for 20 minutes and repeat the process.
Pour the canola oil into a heavy-based pan, until about 5cm deep and place over medium heat. Fry the chicken pieces on both sides until golden and crispy. Place in a preheated oven of 160°C to slowly cook through and keep warm.
Make the sauce by adding the thyme sprigs to a small pot, over medium heat and toast until fragrant. Deglaze with the Warwick First Lady Chardonnay and reduce by half.
Add the maple syrup and cream and bring to the boil. Lower the heat and continue reducing until the sauce coats the back of a spoon. Season with salt and keep warm over low heat.
To rev up your waffles, toast them slightly in the oven next to the chicken. Next, place the butter in a saucepan, over medium heat and cook until brown and nutty. Mix a heaped tablespoon of sea salt with the cumin seeds. Drench the waffles in the butter and sprinkle with the cumin mix.
Pile two waffles, 3 – 4 pieces of chicken on each plate and add generous lashings of the sauce.