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

Serves: 5


  • cooking spray
  • 1⁄2 cup gluten-free all-purpose flour
  • 2 Tbsp. gluten-free panko bread crumbs
  • 1⁄2 tsp. crushed red pepper
  • 1 tsp. salt
  • 1⁄2 tsp. ground black pepper
  • 1⁄4 cup buttermilk
  • 2 1⁄2 lbs. chicken tenders
  • 1 cup brown rice flour
  • 1⁄2 cup almond meal
  • 1⁄4 cup coconut flour
  • 2 tsp. baking powder
  • 2 Tbsp. melted butter
  • 2 Tbsp. unsweetened applesauce
  • 2 large eggs, room temperature
  • 1 1⁄2 cups heavy cream
  • 1 Tbsp. honey
  • 1⁄2 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.