1.

Place the chicken thighs in a bowl with the buttermilk and set aside for 20 minutes.

2.

Heat the oil in a pan.

3.

Combine the flour, paprika, garlic powder, ground thyme, onion powder, salt and pepper in a bowl.

4.

Roll and press the chicken in the flour mixture, coating thoroughly.

5.

Fry chicken for about 3-4 minutes on each side until golden brown.

6.

Remove from the oil and set onto a wire rack over some paper towel.

7.

Once the oil has drained, shred the fried chicken and set aside in a bowl.

1.

Start by dicing the bacon and lightly frying in a pan.

2.

Set aside to cool until needed.

3.

Combine the flour, sugar, baking powder and salt in a bowl.

4.

In another bowl, combine the eggs, milk, vanilla and oil and mix until combined.

5.

Make a well in the flour mixture and pour in the milk mixture.

6.

Whisk by hand until combined and smooth.

7.

Add the cheddar cheese and bacon, making sure some bacon grease also combines and stir through.

8.

Cover and set aside in fridge for 20 minutes.

1.

Melt the butter in a saucepan, add flour and whisk together.

2.

Once combined, slowly add the milk and whisk until smooth.

3.

It will thicken as you stir. If you want a thinner gravy, add a tsp of milk at a time and mix.

4.

Take off heat at desired thickness. Add the white pepper, a pinch of salt and a small crack of black pepper.

5.

Stir, and set aside.

1.

Combine the ingredients in a saucepan and cook over medium heat until combined and smooth.

2.

Set aside.

1.

Grease a square waffle iron with butter.

2.

Spoon some batter into the pan, enough to cover the waffle shape. Cook for 5-10 minutes. Once waffle is cooked, transfer to a warm oven to rest until serving.

3.

Serve waffles topped with fried chicken, spring onions sprinkled on top with a side of white pepper gravy and tabasco maple syrup.