What’s for dinner? Crispy chicken and waffles with a milk-stout cheese sauce

Serves 4

You’ll need: 1 pack County Fair drumsticks; salt and milled pepper; 1 cup cake flour; 1 tsp garlic powder; 1 tsp dried oregano; 3 eggs, whisked; 2 cups breadcrumbs; vegetable oil for frying

For the cheese sauce – 3 Tbsp cake flour; 3 Tbsp butter; ¼ cup milk stout; 1 cup milk; ½ cup grated mature cheddar; 2 Tbsp chopped chives; salt and milled pepper

2 packets (2 each) of fresh waffles, toasted

How to:

• Season chicken generously.
• Combine flour, garlic powder and oregano into a large bowl.
• Dip each drumstick into flour mixture, egg and breadcrumbs respectively.
• Deep-fry in hot oil for 10-12 minutes until golden and cooked through. Drain on kitchen paper.
• Heat butter in a saucepan and whisk in butter until smooth.
• Whisk in beer and slowly add milk while stirring.
• Cook over medium heat for 5-6 minutes or until slightly thickened.
• Whisk in cheese, chives and season well.
• Serve crispy chicken with toasted waffles and drizzle with cheese sauce.
• Cook’s note: Omit the milk stout if following a strict no-alcohol diet.

* Recipe & image by www.astralchicken.com