To start off I am going to make your mind do a little loop of disbelief.  Did you know that peaches and nectarines are the same species?  They are only considered different commercially due to the peach’s fuzzy twelve o’clock shadow. 

Believe me?  Personally I’m not quite sure I am quite sold on this bit of information.  You will most probably find me eating peaches and nectarines side by side when they‘re back in season to see how different in taste they are.  I’m adamant there is more of a difference going on than the fuzz factor.

Peach has a wonderful complex fruity flavour that is far more versatile than you originally think.  It has a natural compatibility to dairy, from lighter products like ricotta and cream, right through to stronger flavours such as blue cheese.

Taking this into consideration, Bundaberg’s Peach brew would go down well with a Roquefort salad or a fig, bacon and blue cheese tart.

Chicken and peach are also a wonderful match, and this match had my mind trailing off in thought. Peach pie is a popular hit, and a classic dish from the Southern States of the US.  This then had my mind traipsing over to another American dish, chicken and waffles.

These chicken and waffles are a great accompanying dish to Bundaberg’s Peach brew.  American style buttermilk waffles with Southern fried chicken.  Finish them off with a good drizzle of maple syrup. 

Cheers, Sara

Sara McCleary is guest blogging for Bundaberg Brewed Drinks.  You can find more of Sara’s recipes at www.bellyrumbles.com

Chicken & Buttermilk Waffles

Fried Chicken

• 6 small chicken thigh fillets (off the bone)
• 250g all-purpose flour
• 2 tablespoons of seasoning (see below)

Seasoning

• ½ tablespoon paprika
• ½ tablespoon salt
• ½ tablespoon garlic powder
• 1 teaspoon white pepper
• 1 teaspoon onion powder
• 1 teaspoon cayenne pepper
• 1 teaspoon ground oregano
• 1 teaspoon dried thyme leaves

Buttermilk Waffles

• 2 cups all-purpose flour
• 3 teaspoons baking powder
• 1 teaspoon sugar
• 2 eggs
• 60mL melted butter
• 12oz buttermilk
• Maple syrup to serve

Fried Chicken

1. In a large bowl place flour and seasoning, mix well.
2. Fill a medium size heavy based pan, with around 1 ½ inch of vegetable oil. You want it to come half way up the sides of your pan.  Bring oil up to 350°F in temperature.
3. Toss chicken thigh pieces in the flour mixture and cover well. Shake off any excess and add chicken to the oil.  Cook 2 -3 pieces at a time.  Cook for around 4 -5 minutes each side, until golden and cooked through.
4. Once cooked remove from pan and drain on paper towel. Repeat with remaining chicken.

Buttermilk Waffles

1. Sift flour and baking powder into a large bowl. Add sugar, eggs, melted butter and buttermilk.  Mix until well combined.
2. Heat waffle maker as per manufacturer’s instructions. If your waffle maker isn’t a non-stick one, then grease the waffle iron.   Pour adequate amount of batter on to the waffle iron when it is ready.  Cook until golden brown and cooked through.
3. This recipe should make between 8 – 10 waffles depending on your waffle maker.

To Serve:  Place a piece of fried chicken on top of two waffles.  Drizzle with desired amount of maple syrup.  Serve immediately.

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