Measure out 500ml of the buttermilk and 5ml of the salt and mix them together in a large bowl. Add the chicken pieces, cover, and place in the fridge to marinate overnight.
In a separate bowl, mix 375ml of the flour with half the contents of the sachet of KNORR Peri-Peri Sauce. Take 45ml of the buttermilk from the bowl in which the chicken is marinating, and add it to the flour/peri-peri mixture. Using a fork, lightly mix the buttermilk into the flour to form small clumps. This step will create extra-crispy bits when you’re frying the chicken.
Heat the oil to 175 °C in a deep pot. Remove the chicken pieces from their bowl, shake off the excess marinade, then dip the chicken into the flour mixture, one piece at a time.
Carefully add 2 or 3 pieces of coated chicken at a time to the hot oil. Avoid overcrowding the pot, as this will reduce the temperature of the oil. Deep fry the pieces for 8-10 minutes until crispy and golden, and them keep warm while you cook the remaining pieces.
To make the waffles, preheat a waffle iron. Put the cooked pumpkin cubes in a blender or food processor and whizz them to form a smooth purée (add a little water if necessary). Place 250ml of the purée in a big bowl and stir in the baking powder, the remaining 500ml flour and 2ml salt.
In a separate jug, whisk together the remaining 250ml buttermilk, the eggs, melted butter and vanilla extract. Add the wet ingredients to the dry ingredients and lightly mix – the batter does not have to be completely smooth. Add about 250ml batter to your preheated and greased waffle iron, and cook the waffles for 3-5 minutes, or until golden. Repeat until you have used up all the batter.
Make the syrup while the waffles are cooking. In a small saucepan, mix together the remaining half-sachet of KNORR Peri-Peri Sauce, the water and the golden syrup. Simmer over a low heat until slightly thickened.
Serve the chicken on top of the waffles, drizzled with the spicy, sweet syrup.