For the waffles with crispy chicken and banana, first prepare the waffle batter.
For the sweet & salty waffle batter, separate the eggs. Melt the butter in a saucepan, add the milk and heat to lukewarm. No warmer! Crumble the yeast into a mixing bowl, add the milk mixture and stir to dissolve the yeast. Add the egg yolks, salt, sugar, flour and mineral water and mix until smooth.
Beat the egg whites and 1 pinch of salt with a hand mixer until firm. Gently fold the beaten egg whites into the waffle batter. Let the batter rest in a warm place for 20 minutes. While the waffle batter is resting, prepare the chili.
For the crispy chicken, preheat the oven to 150 °C convection oven. Line a baking tray with baking paper. Season the chicken cubes with the barbecue mixture. Crack the eggs into a deep plate and whisk with 1 pinch of salt. Put the flour in a second deep plate. Put the cornflakes in a freezer bag and roughly crush them with your hands, there should still be small pieces. Put the cornflakes crumbs in a deep plate as well. Now turn the chicken pieces one by one in the flour, then pull them through the egg and then cover them completely with the cornflakes. Press the breading down a bit. Heat the canola oil in a non-stick frying pan and fry the chicken pieces over medium heat for about 5 minutes. Be careful not to let the breading get too dark. Remove from the pan