Gluten-Free Chicken and Waffles
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.
Serves: 5Hands-on: 20 minutesTotal: 35 minutesDifficulty: Medium
- 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
- 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.