1L cola

1 tbsp salt

10 sprigs thyme

4 cloves garlic, crushed

100ml hot sauce

12 chicken thighs

Flour mix

200g flour

1 tbsp salt

1 tbsp garlic powder

1 tbsp smoked paprika

1 tbsp dried oregano


90ml milk

7g dried yeast

8g soft light brown sugar

125g flour

8g polenta

120ml buttermilk

45ml melted butter

1 egg

½ small watermelon, Cubed

Small bunch Mint

1 tsp Chilli flakes

1 Tsp rose water

Pinch Sea salt

Pinch Black pepper

Maple syrup to serve


1. Brine – mix everything until the salt dissolves.

2. Add chicken, cover and chill for at least 3 hours

3. Bring back to room temp

4. Flour mix – mix together

5. Take chicken out of brine and pat dry -roll in flour, pat off excess. Deep fry at 180C for approx. 12 minutes, turning occasionally

6. Waffle – warm the milk, add the yeast and sugar, leave to bubble

7. Mix everything else together until smooth

8. Add the milk mix. Leave at room temp for 1 hour

9. Cook on a waffle iron for a total of 4-5 minutes

10. Serve chicken with waffles, watermelon and maple