Gluten Free Chicken And Waffles Recipes

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GLUTEN-FREE CHICKEN AND WAFFLES



Gluten-Free Chicken and Waffles image

Crispy fried chicken tenders and bacon served on a waffle topped with a creamy, spicy maple sauce will convince you to put your diet on hold for a day. And even though it's all gluten-free, it won't matter to your glutenivores.

Provided by Buckwheat Queen

Categories     100+ Breakfast and Brunch Recipes     Meat and Seafood     Chicken

Time 3h15m

Yield 6

Number Of Ingredients 26

¾ pound chicken tenders
1 cup buttermilk
¾ cup maple syrup
1 ½ 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
½ teaspoon salt
½ teaspoon ground black pepper
9 slices bacon
vegetable oil for frying
2 egg whites
⅛ teaspoon cream of tartar
½ cup brown rice flour
½ cup superfine white rice flour
¼ cup cornstarch
1 tablespoon baking powder
1 tablespoon powdered milk
1 pinch salt
1 cup milk
1 tablespoon honey
1 tablespoon vegetable oil
1 teaspoon vanilla extract

Steps:

  • Put chicken tenders in a zip-top bag and pour in buttermilk. Refrigerate for 2 hours or up to 4 hours. Allow chicken to reach room temperature before cooking.
  • Stir maple syrup, butter, and sriracha sauce together to create the condiment. Set aside.
  • Place 1 cup white rice flour in a bowl. Whisk eggs together in a shallow dish. Mix corn flakes, bread crumbs, Creole seasoning, 1/2 teaspoon salt, and pepper together in another shallow dish.
  • Drain chicken and discard buttermilk. Dredge a chicken tender in the bowl of white rice flour, shaking off any excess. Dip into beaten egg. Lift up so excess egg drips back in the bowl. Press into bread crumb mixture to coat both sides. Place the breaded tender onto a plate. Continue process with the remaining chicken tenders. Run the tenders through the egg wash and dredge through the crumb mixture a second time. Tap and allow excess to fall off.
  • Heat a large skillet over medium heat. Cook bacon until slightly crispy and fat is rendered, about 4 minutes per side. Let bacon drain on a wire rack over paper towels. Increase heat to medium-high. Add vegetable oil to the bacon grease and heat to between 350 to 375 degrees F (175 to 190 degrees C).
  • Fry tenders in the hot oil until no longer pink in the center and the juices run clear, 6 to 8 minutes. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C). Place chicken on the rack with the bacon.
  • Preheat a waffle iron according to manufacturer's instructions.
  • Whisk egg whites and cream of tartar on medium high speed in the bowl of a stand mixer until stiff peaks form.
  • Sift brown rice flour, 1/2 cup white rice flour, cornstarch, baking powder, powdered milk, and a pinch of salt together in a mixing bowl twice. Make a well in the center. Pour in milk, honey, oil, and vanilla extract while lightly stirring. Do not overmix. Fold in egg whites until just combined; leaving pillows of egg whites will create fluffy pockets in the waffles.
  • Cook batter in the waffle iron according to manufacturer's instructions, or until waffle is golden brown and the iron stops steaming, about 5 minutes. Repeat with remaining batter to make 6 waffles. This batter will make 7 total; you can freeze the remaining waffle if desired.
  • Heat maple syrup sauce in the microwave for 1 minute. Place waffles on serving plates. Top each with 3 slices of bacon. Divide chicken between the waffles and top with sauce.

Nutrition Facts : Calories 715.8 calories, Carbohydrate 102.1 g, Cholesterol 154.3 mg, Fat 20.1 g, Fiber 2.8 g, Protein 30.7 g, SaturatedFat 6.9 g, Sodium 1416.9 mg, Sugar 33.3 g

SPICY GLUTEN-FREE CHICKEN AND CHEDDAR WAFFLES WITH BLACKBERRY-MAPLE SYRUP



Spicy Gluten-Free Chicken and Cheddar Waffles with Blackberry-Maple Syrup image

These crispy Cheddar waffles combine with chicken tenders and a spicy blackberry-muddled maple syrup for a sophisticated version of a classic Southern dish that's also gluten free!

Provided by Angela Sackett Superhotmama

Categories     100+ Everyday Cooking Recipes

Time 1h10m

Yield 8

Number Of Ingredients 23

4 fresh blackberries
1 teaspoon ancho chile powder
¼ teaspoon red pepper flakes
1 cup pure maple syrup
2 pounds chicken tenders
1 orange, zested and juiced
salt and ground black pepper to taste
½ cup coconut flour
½ cup almond flour
1 teaspoon minced garlic
1 teaspoon smoked paprika
2 ¼ cups gluten-free all purpose baking flour
1 tablespoon baking powder
½ teaspoon dried rosemary
½ teaspoon ground thyme
¼ teaspoon sea salt
cooking spray
1 stick butter, softened
1 tablespoon maple syrup
1 cup shredded sharp Cheddar cheese
3 eggs
1 ¾ cups almond milk
¼ cup blackberries for garnish

Steps:

  • Muddle 4 blackberries in the bottom of a microwave-safe glass serving jar. Add chile powder and red pepper flakes, then maple syrup; stir syrup briskly until well combined.
  • Place chicken in a large, shallow baking dish. Drizzle with orange juice and season liberally with salt and pepper. Refrigerate until needed. Whisk orange zest with coconut flour, almond flour, garlic, and paprika. Set dredging mixture aside.
  • Mix gluten-free flour, baking powder, rosemary, thyme, and sea salt together in another bowl to start the waffle batter.
  • Preheat the oven to 400 degrees F (200 degrees C). Preheat a waffle iron according to manufacturer's instructions and spray with cooking spray.
  • Beat butter and maple syrup together in a bowl using an electric mixer until creamy. Add eggs 1 at a time. Gradually add the gluten-free flour mixture and milk in 3 alternating batches. Stir in Cheddar cheese just until combined. Pour batter into the preheated waffle iron. Cook until crisp and deeply brown, 6 to 8 minutes per waffle. Place waffles on a baking sheet and keep warm in the preheating oven while preparing chicken.
  • Line another baking sheet with parchment paper. Gently shake excess orange juice off each chicken tender and press all sides into the reserved coconut flour mixture. Place coated chicken on the prepared baking sheet. Remove waffles from oven and keep warm.
  • Bake chicken in the preheated oven, flipping halfway, until browned on both sides, about 20 minutes total. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C).
  • Microwave syrup until warm, about 1 minute. Top each waffle with a warm chicken tender or two and a handful of blackberries. Drizzle with the warmed spicy maple syrup.

Nutrition Facts : Calories 678.3 calories, Carbohydrate 68 g, Cholesterol 187.5 mg, Fat 29.5 g, Fiber 9 g, Protein 39.3 g, SaturatedFat 13.4 g, Sodium 514.4 mg, Sugar 29.1 g

CHICKEN AND FALAFEL WAFFLES



Chicken and Falafel Waffles image

These gluten-free waffles made from garbanzo beans perfectly complement Moroccan-spiced chicken with cucumber relish. They're a savory, low-carb spin on a classic comfort dish. -Arlene Erlbach, Morton Grove, Illinois

Provided by Taste of Home

Categories     Dinner

Time 40m

Yield 4 servings.

Number Of Ingredients 14

3/4 cup plain Greek yogurt
3/4 cup chopped peeled cucumber
1 cup chopped green onions, divided
2 tablespoons minced fresh mint plus additional for garnish
1/4 teaspoon salt
1/8 teaspoon pepper
1 can (15 ounces) no-salt-added garbanzo beans or chickpeas, rinsed and drained
1 large egg, room temperature
1/3 cup fresh parsley leaves
4-1/2 teaspoons gluten-free all-purpose baking flour
2 tablespoons Moroccan seasoning (ras el hanout), divided
1-1/2 cups shredded cooked chicken
1-1/2 cups reduced-sugar apricot preserves
3/4 cup chili sauce

Steps:

  • Preheat waffle iron. In a small bowl, combine yogurt, cucumber, 1/2 cup green onions, 2 tablespoons mint, salt and pepper. Cover and refrigerate until serving., Place the garbanzo beans, egg, parsley, gluten-free flour, 1 tablespoon Moroccan seasoning and remaining green onions in a blender. Cover and pulse until blended (batter with be thick). Bake waffles according to manufacturer's directions until golden brown., Meanwhile, in a small skillet, mix chicken, preserves, chili sauce and remaining Moroccan seasoning; heat through. Serve with waffles. Top with yogurt mixture and additional mint.

Nutrition Facts : Calories 491 calories, Fat 10g fat (4g saturated fat), Cholesterol 104mg cholesterol, Sodium 959mg sodium, Carbohydrate 72g carbohydrate (43g sugars, Fiber 5g fiber), Protein 25g protein.

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