adfree-recipe

We use cookies

We use cookies to ensure you get the best experience on our website. For more information on how we use cookies, please see our cookie policy.

By clicking "Accept", you agree to our use of cookies.
Our cookie policy.

Gluten-Free Chicken and Waffles
0 Likes
Prep Time:
30 minutes
Cook Time:
45 minutes
Total Time:
195 minutes
Indulgent gluten-free waffle topped with crispy chicken, bacon, and a spicy maple sauce - a tempting break from your diet.
Ingredients:
  • 1 pinch salt
  • 1 cup milk
  • 0.75 pound chicken tenders
  • 1 cup buttermilk
  • 0.75 cup maple syrup
  • 1.5 tablespoons butter, at room temperature
  • 1 tablespoon sriracha sauce, or to taste
  • 1 cup superfine white rice flour
  • 3 eggs
  • 2 cups crushed corn flakes
  • 1 cup bread crumbs
  • 2 teaspoons Creole seasoning
  • 0.5 teaspoon salt
  • 0.5 teaspoon ground black pepper
  • 9 slices bacon
  • vegetable oil for frying
  • 2 egg whites
  • 0.125 teaspoon cream of tartar
  • 0.5 cup brown rice flour
  • 0.5 cup superfine white rice flour
  • 0.25 cup cornstarch
  • 1 tablespoon baking powder
  • 1 tablespoon powdered milk
  • 1 tablespoon honey
  • 1 tablespoon vegetable oil
  • 1 teaspoon vanilla extract
Instructions:
  • Marinate chicken tenders in buttermilk in a zip-top bag for 2 to 4 hours in the refrigerator. Let the chicken sit at room temperature before cooking.
  • Combine the maple syrup, butter, and sriracha sauce, creating a delectable condiment. Set it aside for later use.
  • Start by adding 1 cup of white rice flour to a bowl. In a separate shallow dish, whisk the eggs. Then, combine corn flakes, bread crumbs, Creole seasoning, 1/2 teaspoon of salt, and pepper in another shallow dish.
  • After draining the chicken, discard the buttermilk. Coat each chicken tender in white rice flour, dip into beaten egg, and then press into breadcrumbs. Place the breaded chicken on a plate. Repeat with the rest of the chicken tenders. For an extra crispy coating, double dip the tenders in egg and breadcrumbs before tapping off any excess.
  • Preheat a large skillet over medium heat. Cook bacon until slightly crispy and fat is rendered on both sides, around 4 minutes each. Place the bacon on a wire rack over paper towels to drain. Raise the heat to medium-high. Combine vegetable oil with the bacon grease and heat until it reaches 350-375°F (175-190°C).
  • Fry chicken tenders in hot oil until golden and cooked through, 6 to 8 minutes. Ensure internal temperature reaches 165 degrees F (74 degrees C) using an instant-read thermometer. Add chicken to the bacon on the rack.
  • Preheat the waffle iron following the manufacturer's guidelines.
  • In a stand mixer bowl, whip egg whites and cream of tartar on medium-high speed until stiff peaks form.
  • Double sift brown rice flour, 1/2 cup white rice flour, cornstarch, baking powder, powdered milk, and a pinch of salt in a mixing bowl. Create a well in the center and gently pour in milk, honey, oil, and vanilla extract while lightly stirring. Be careful not to overmix. Gently fold in egg whites until just combined; retaining small pockets of egg whites will result in fluffy waffles.
  • Prepare the batter according to the manufacturer's instructions and cook it in the waffle iron until golden brown and the steaming stops, approximately 5 minutes per waffle. Use up all the batter to yield 7 waffles. Freeze any extras for later use.
  • Microwave the maple syrup sauce for 1 minute until warm. Place waffles on serving plates and top each with 3 slices of bacon. Divide chicken between the waffles and drizzle with warm sauce.

Similar Recipes