50 ml (3 tablespoons) granulated sugar
2 eggs
50 ml (3 tablespoons) of olive oil
125 ml (1/2 cup) of milk 2%
125 ml (1/2 cup) buttermilk
150 ml (5 fl oz) of flour
150 ml (5 fl oz) cornmeal
1 pinch of salt
5 ml (1 teaspoon) baking powder
4 chicken breasts with skin
375 ml (1 1/2 cups) flour
1 egg
200 ml (3/4 cup) of milk
200 g (7 oz) bread crumbs
100 ml (3/8 cup) sour cream
1 bunch of green onion
Blanch the sugar with the eggs, add the olive oil, then the milk. Add buttermilk and finish with flour and cornmeal, salt and baking powder. Leave to rest for about fifteen minutes in a cool place.
Heat the waffle pan and cook the whole appliance (5 to 10 minutes per waffle). Reserve the waffles, it will be easy to warm them up.
Cut the chicken flesh into large pieces.
Prepare 3 potholes in order to bread in the English style. Dip first in the flour, then in the egg and the milk, then in the breadcrumbs. Pan all pieces and fry at high temperature (375 ° F or 190 ° C) for 10 minutes.
Warm the waffles so they are crispy. Place the fried chicken on the waffles and serve with the spicy sour cream and green onions