Fried Chicken and Waffles

Fried Chicken and Waffles


Ingredients (will make approx. 3 large waffles)

  • 200g (approximately 1.75cup) plain flour
  • 250g/1 cup and 4 tbsp soy milk 
  • 30g/3tbsp maple syrup
  • 10g/2tsp baking powder

Mix all the above ingredients and  put the batter into a waffle maker. Cook until golden on the outside.

Fried Chicken

Butter Milk for dipping

  • 200g/1 cup Soy Milk
  • 30g/3tbsp apple cider vinegar
  • 30g/3tbsp maple syrup

Mix all the above ingredients in a large bowl and keep aside.

Coating Mixture

  • 200g/1.5 cup Plain Flour
  • 20g/2tbsp Tully'z Premium Tandoori spice Blend
  • Pinch of salt

Mix all the above ingredients in a large flat tray and keep aside.

Other Ingredients

  • 400g Oyster Mushrooms (Can replace with large portobello mushrooms)*
  • Oil for deep frying
  • Maple syrup


  • Dip oyster mushrooms in butter milk and then one by one dredge them in the coating mixture until well covered. Press gently to make sure the flour sticks.
  • Leave flour covered mushrooms in fridge for 10 minutes. (you can skip this step if short on time)
  • Heat up the oil in a medium pot and deep fry the coated mushrooms on medium heat until crispy and golden brown. Increase the heat to high towards the last minute or 2 to get the extra crunch.**
  • Take them out and place them on paper towel.

*If using portobello mushrooms, tear them in half using hands in uneven shapes.

**Be careful not to over crowd the deep fryer with too many mushrooms. Fry about 3 Mushrooms at a time. And do not let them burn.


Serving Suggestion

Place the 2 pieces of fried chicken on each waffle and pour a generous drizzle of maple syrup. Serve hot. 

Older post Newer post