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Spicy Gluten-Free Chicken and Cheddar Waffles with Blackberry-Maple Syrup
Spicy Gluten-Free Chicken and Cheddar Waffles with Blackberry-Maple Syrup
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Prep Time:
35 minutes
Cook Time:
35 minutes
Total Time:
70 minutes
Gluten-free coconut and almond crusted chicken tenders with cheesy and crispy waffles, topped with spicy blackberry syrup.
Ingredients:
  • 4 fresh blackberries
  • 1 teaspoon ancho chile powder
  • 0.25 teaspoon red pepper flakes
  • 1 cup pure maple syrup
  • 2 pounds chicken tenders
  • 1 orange, zested and juiced
  • 0.5 cup coconut flour
  • 0.5 cup almond flour
  • 1 teaspoon minced garlic
  • 1 teaspoon smoked paprika
  • 2.25 cups gluten-free all purpose baking flour
  • 1 tablespoon baking powder
  • 0.5 teaspoon dried rosemary
  • 0.5 teaspoon ground thyme
  • 0.25 teaspoon sea salt
  • 1 stick butter, softened
  • 1 tablespoon maple syrup
  • 1 cup shredded sharp Cheddar cheese
  • 3 eggs
  • 1.75 cups almond milk
  • 0.25 cup blackberries for garnish
Instructions:
  • Crush 4 blackberries in the base of a microwave-safe glass serving jar. Mix in chile powder, red pepper flakes, and maple syrup; vigorously stir until fully blended.
  • In a spacious baking dish, arrange the chicken evenly. Drizzle with refreshing orange juice and generously season with salt and pepper. Refrigerate until ready to use. Combine orange zest with coconut flour, almond flour, garlic, and paprika and set aside as the dredging mixture.
  • Combine gluten-free flour, baking powder, fragrant rosemary, savory thyme, and sea salt in a separate bowl to begin preparing the waffle batter.
  • Preheat the oven to 400 degrees F (200 degrees C), then prepare the waffle iron as directed by the manufacturer and lightly spray with cooking oil.
  • Using an electric mixer, blend butter and maple syrup until creamy in a bowl. Add eggs one at a time. Mix in gluten-free flour mixture and milk in 3 alternating batches. Gently fold in Cheddar cheese until just combined. Pour batter into a preheated waffle iron and cook for 6 to 8 minutes until crispy and brown. Keep waffles warm in the preheating oven while preparing chicken.
  • Prepare another baking sheet by lining it with parchment paper. Pat dry each chicken tender to remove excess orange juice and coat all sides with the coconut flour mixture. Arrange the coated chicken on the lined baking sheet. Take the waffles out of the oven and keep them warm.
  • Roast the chicken in the preheated oven, turning once, until golden on both sides, approximately 20 minutes. Use an instant-read thermometer; it should register a minimum of 165 degrees F (74 degrees C) at the center.
  • Warm the syrup in the microwave for about 1 minute. Place a warm chicken tender or two on top of each waffle along with a handful of blackberries. Finish by drizzling with the spicy maple syrup.

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