Loaded Potato Waffles with Crispy Chicken
Peel potatoes and cut in waffle shape, using a waffle cutter according to your preferred thickness.
Heat oil in pan and deep fry waffle potatoes until golden brown. Sprinkle salt while still hot and set aside.
Fry K&N’s Thunder Fillets as per instructions on pack. Cut them into strips.
Take serving plate and spread potato waffles in the base.
Place K&N’s Thunder Fillets strips on top and drizzle creamy mushroom pepper sauce on top.
Garnish with parsley, red chilli flakes and olives.
Your delicious loaded potato waffles are ready to serve.
In a pan melt butter, add garlic and sauté for a minute.
Add onions, mushrooms and cook for 1-2 minutes on medium low flame.
Add black pepper, thyme, salt, cream, K&N’s Stok, water and mix well.
Let it simmer for 10-15 minutes until sauce has reduced and thickened to your preference.
Creamy mushroom pepper sauce is ready. Set aside.
