Aussie fast-food favourite KFC has teamed up with MasterChef's Reynold Poernomo to create a breakfast dish that they say is something "you never knew you needed".
The meal uses KFC's Wicked Wings to create something that "is anything but ordinary" that they have branded the Chicken ‘n Croffle.
The Chicken 'n Croffle uses Kewpie mayo, spiced coleslaw, pickled red onions, the croffle (a croissant that gets put into a waffle maker) and the Wicked Wings and is quite easy to prepare!
Reynold himself calls it "a must try", so if you'd like us to stop waffling on and just give you the recipe, here you go!
Chicken ‘n Croffle Recipe:
Ingredients (Serves 5):
For the coleslaw:
200g Purple cabbage
120g Kewpie mayo
½ tsp Cayenne pepper
½ tsp Smoked paprika
1 tbsp Sriracha sauce
For the pickled onion:
100g white wine vinegar
95g caster sugar
1 red onion
Pinch of salt
For the croffle:
10 KFC Wicked Wings
Cut onions into wedges of eights and pull the layers apart, discarding the outer skin and root. Place them in a mixing bowl.
Place vinegar and sugar in a saucepan and bring to a boil.
Once boiling, pour it over the mix and add a pinch of salt.
Set aside for at least 30-45 minutes.
Shred the cabbages and carrots and place them in a mixing bowl with the mayo, spices, salt and pepper until mixed through.
Place a croissant in a waffle maker and press down, cooking it until crisp on the edges. DW if you don’t have a waffle maker, you can also cook your croissant on a dry pan over medium heat. Just press down until both sides are nice and caramelised.
Pull apart the Wicked Wings and discard the bones.
Place the croffle on the plate, then add a layer of coleslaw on top.
Then add in the pulled Wicked Wings, a few layers of pickled onion, sprinkle with parsley and lastly drizzle with maple syrup.
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