Best 2 Gluten Free Chicken And Waffles Recipes
**Crispy, golden brown waffles topped with tender, juicy chicken—what could be better?** This classic dish is a favorite for a reason, and now you can enjoy it gluten-free with our easy recipe. Our waffles are made with a blend of almond flour, coconut flour, and tapioca flour, giving them a light and fluffy texture. The chicken is seasoned with a flavorful blend of spices, then fried to perfection. You can serve this dish with your favorite syrup and butter, or get creative with your toppings. Try adding a dollop of guacamole or salsa, or sprinkle on some crumbled bacon or cheese. This recipe also includes instructions for making a delicious homemade waffle sauce, perfect for drizzling over your chicken and waffles.
**Here are some additional recipe ideas to serve with your gluten-free chicken and waffles:**
* **Waffles with fruit and whipped cream:** Top your waffles with fresh berries, sliced bananas, or peaches, and a dollop of whipped cream.
* **Waffles with bacon and eggs:** Serve your waffles with crispy bacon and scrambled or fried eggs.
* **Chicken and waffles sandwich:** Put a savory twist on chicken and waffles by making a sandwich. Place a piece of fried chicken between two waffles, and top with cheese, lettuce, and tomato.
* **Chicken and waffles salad:** Make a light and refreshing salad by combining chicken, waffles, mixed greens, and a vinaigrette dressing.
SPICY GLUTEN-FREE CHICKEN AND CHEDDAR WAFFLES WITH BLACKBERRY-MAPLE SYRUP
These crispy Cheddar waffles combine with chicken tenders and a spicy blackberry-muddled maple syrup for a sophisticated version of a classic Southern dish that's also gluten free!
Provided by Angela Sackett Superhotmama
Categories 100+ Everyday Cooking Recipes
Time 1h10m
Yield 8
Number Of Ingredients 23
Steps:
- Muddle 4 blackberries in the bottom of a microwave-safe glass serving jar. Add chile powder and red pepper flakes, then maple syrup; stir syrup briskly until well combined.
- Place chicken in a large, shallow baking dish. Drizzle with orange juice and season liberally with salt and pepper. Refrigerate until needed. Whisk orange zest with coconut flour, almond flour, garlic, and paprika. Set dredging mixture aside.
- Mix gluten-free flour, baking powder, rosemary, thyme, and sea salt together in another bowl to start the waffle batter.
- Preheat the oven to 400 degrees F (200 degrees C). Preheat a waffle iron according to manufacturer's instructions and spray with cooking spray.
- Beat butter and maple syrup together in a bowl using an electric mixer until creamy. Add eggs 1 at a time. Gradually add the gluten-free flour mixture and milk in 3 alternating batches. Stir in Cheddar cheese just until combined. Pour batter into the preheated waffle iron. Cook until crisp and deeply brown, 6 to 8 minutes per waffle. Place waffles on a baking sheet and keep warm in the preheating oven while preparing chicken.
- Line another baking sheet with parchment paper. Gently shake excess orange juice off each chicken tender and press all sides into the reserved coconut flour mixture. Place coated chicken on the prepared baking sheet. Remove waffles from oven and keep warm.
- Bake chicken in the preheated oven, flipping halfway, until browned on both sides, about 20 minutes total. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C).
- Microwave syrup until warm, about 1 minute. Top each waffle with a warm chicken tender or two and a handful of blackberries. Drizzle with the warmed spicy maple syrup.
Nutrition Facts : Calories 678.3 calories, Carbohydrate 68 g, Cholesterol 187.5 mg, Fat 29.5 g, Fiber 9 g, Protein 39.3 g, SaturatedFat 13.4 g, Sodium 514.4 mg, Sugar 29.1 g
GLUTEN-FREE CHICKEN AND WAFFLES
Crispy fried chicken tenders and bacon served on a waffle topped with a creamy, spicy maple sauce will convince you to put your diet on hold for a day. And even though it's all gluten-free, it won't matter to your glutenivores.
Provided by Buckwheat Queen
Categories 100+ Breakfast and Brunch Recipes Meat and Seafood Chicken
Time 3h15m
Yield 6
Number Of Ingredients 26
Steps:
- Put chicken tenders in a zip-top bag and pour in buttermilk. Refrigerate for 2 hours or up to 4 hours. Allow chicken to reach room temperature before cooking.
- Stir maple syrup, butter, and sriracha sauce together to create the condiment. Set aside.
- Place 1 cup white rice flour in a bowl. Whisk eggs together in a shallow dish. Mix corn flakes, bread crumbs, Creole seasoning, 1/2 teaspoon salt, and pepper together in another shallow dish.
- Drain chicken and discard buttermilk. Dredge a chicken tender in the bowl of white rice flour, shaking off any excess. Dip into beaten egg. Lift up so excess egg drips back in the bowl. Press into bread crumb mixture to coat both sides. Place the breaded tender onto a plate. Continue process with the remaining chicken tenders. Run the tenders through the egg wash and dredge through the crumb mixture a second time. Tap and allow excess to fall off.
- Heat a large skillet over medium heat. Cook bacon until slightly crispy and fat is rendered, about 4 minutes per side. Let bacon drain on a wire rack over paper towels. Increase heat to medium-high. Add vegetable oil to the bacon grease and heat to between 350 to 375 degrees F (175 to 190 degrees C).
- Fry tenders in the hot oil until no longer pink in the center and the juices run clear, 6 to 8 minutes. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C). Place chicken on the rack with the bacon.
- Preheat a waffle iron according to manufacturer's instructions.
- Whisk egg whites and cream of tartar on medium high speed in the bowl of a stand mixer until stiff peaks form.
- Sift brown rice flour, 1/2 cup white rice flour, cornstarch, baking powder, powdered milk, and a pinch of salt together in a mixing bowl twice. Make a well in the center. Pour in milk, honey, oil, and vanilla extract while lightly stirring. Do not overmix. Fold in egg whites until just combined; leaving pillows of egg whites will create fluffy pockets in the waffles.
- Cook batter in the waffle iron according to manufacturer's instructions, or until waffle is golden brown and the iron stops steaming, about 5 minutes. Repeat with remaining batter to make 6 waffles. This batter will make 7 total; you can freeze the remaining waffle if desired.
- Heat maple syrup sauce in the microwave for 1 minute. Place waffles on serving plates. Top each with 3 slices of bacon. Divide chicken between the waffles and top with sauce.
Nutrition Facts : Calories 715.8 calories, Carbohydrate 102.1 g, Cholesterol 154.3 mg, Fat 20.1 g, Fiber 2.8 g, Protein 30.7 g, SaturatedFat 6.9 g, Sodium 1416.9 mg, Sugar 33.3 g
Tips:
- Use a gluten-free flour blend that contains a variety of flours, such as almond flour, coconut flour, and tapioca flour. This will help to ensure that your waffles are light and fluffy.
- Be sure to let the waffle batter rest for at least 10 minutes before cooking. This will help the batter to thicken and produce crispier waffles.
- Use a well-seasoned waffle iron to prevent the waffles from sticking. If you don't have a waffle iron, you can also cook the waffles in a nonstick skillet over medium heat.
- Serve the waffles with your favorite toppings, such as butter, maple syrup, or fruit. You can also add some savory toppings, such as fried chicken or bacon.
Conclusion:
These gluten-free chicken and waffles are a delicious and easy-to-make meal that can be enjoyed by people with and without gluten sensitivities. The waffles are light and fluffy, and the chicken is crispy and flavorful. Serve them with your favorite toppings for a satisfying breakfast, lunch, or dinner.
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