Gluten-Free Chicken and Waffles

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Fried chicken and waffles are a Southern institution, and there are probably hundreds of ways to prepare them. This version is a little healthier— with baked chicken breasts instead of battered and deep-fried chicken.

Difficulty: Medium

Hands-on: 20 minutesTotal: 35 minutes

Serves: 5

Ingredients

  • cooking spray
  • ½ cup gluten-free all-purpose flour
  • 2 Tbsp. gluten-free panko bread crumbs
  • ½ tsp. crushed red pepper
  • 1 tsp. salt
  • ½ tsp. ground black pepper
  • ¼ cup buttermilk
  • 2½ lbs. chicken tenders
  • 1 cup brown rice flour
  • ½ cup almond meal
  • ¼ cup coconut flour
  • 2 tsp. baking powder
  • 2 Tbsp. melted butter
  • 2 Tbsp. unsweetened applesauce
  • 2 large eggs, room temperature
  • 1½ cups heavy cream
  • 1 Tbsp. honey
  • ½ cup maple syrup

Directions

  • Preheat oven to 375°F. Grease a large baking dish with gluten-free nonstick cooking spray.
  • In a shallow bowl, whisk all-purpose flour, bread crumbs, red pepper, salt, and pepper. Pour buttermilk into another shallow bowl.
  • Dip the chicken into the buttermilk and then dredge in the flour mixture. Place the chicken in the prepared baking dish and bake for 8 minutes. Turn chicken and bake another 5 minutes or until golden and crispy.
  • Meanwhile, whisk brown rice flour, almond meal, and coconut flour together in a large bowl. Stir in baking powder. In another bowl, whisk butter, applesauce, eggs, cream, and honey together.
  • Make a well in the center of the flour mixture and pour in the wet mixture. Stir to combine.
  • Preheat waffle iron and lightly grease both sides. Pour the waffle mixture into waffle iron and bake until golden brown, about 4 minutes.
  • Place 2 or 3 pieces of chicken on each waffle. Drizzle with syrup.

Recipe Information

Serves: 5

Ingredients

  • cooking spray
  • ½ cup gluten-free all-purpose flour
  • 2 Tbsp. gluten-free panko bread crumbs
  • ½ tsp. crushed red pepper
  • 1 tsp. salt
  • ½ tsp. ground black pepper
  • ¼ cup buttermilk
  • 2½ lbs. chicken tenders
  • 1 cup brown rice flour
  • ½ cup almond meal
  • ¼ cup coconut flour
  • 2 tsp. baking powder
  • 2 Tbsp. melted butter
  • 2 Tbsp. unsweetened applesauce
  • 2 large eggs, room temperature
  • 1½ cups heavy cream
  • 1 Tbsp. honey
  • ½ cup maple syrup

Directions

  • Preheat oven to 375°F. Grease a large baking dish with gluten-free nonstick cooking spray.
  • In a shallow bowl, whisk all-purpose flour, bread crumbs, red pepper, salt, and pepper. Pour buttermilk into another shallow bowl.
  • Dip the chicken into the buttermilk and then dredge in the flour mixture. Place the chicken in the prepared baking dish and bake for 8 minutes. Turn chicken and bake another 5 minutes or until golden and crispy.
  • Meanwhile, whisk brown rice flour, almond meal, and coconut flour together in a large bowl. Stir in baking powder. In another bowl, whisk butter, applesauce, eggs, cream, and honey together.
  • Make a well in the center of the flour mixture and pour in the wet mixture. Stir to combine.
  • Preheat waffle iron and lightly grease both sides. Pour the waffle mixture into waffle iron and bake until golden brown, about 4 minutes.
  • Place 2 or 3 pieces of chicken on each waffle. Drizzle with syrup.

Nutrition Information

Nutrition Information
Amount per serving
Calories930
Total Fat43g
Saturated Fat22g
Cholesterol300mg
Sodium850mg
Total Carbohydrate74g
Dietary Fiber5g
Sugars27g
Protein64g