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–+ servings

Gluten Free Chicken & Waffles

This gluten free classic pairs crispy fried chicken with golden waffles for a comforting, crowd-pleasing meal. Perfect for brunch or dinner any day of the week.
Gluten Free Chicken & Waffles
Prep Time 40 minutes
Cook Time 30 minutes
Total Time 1 hour 10 minutes
Course Breakfast
Cuisine American
Servings 4 servings
Calories 810 kcal
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Equipment

  • waffle iron
  • Dutch oven
  • deep-fry thermometer
  • wire rack

Ingredients
  

For the Waffles

  • 1.5 cups Gluten Free 1-to-1 Baking Flour
  • 2 tbsp Sugar
  • 1 tbsp Baking Powder
  • 1/4 tsp Salt
  • 2 Large Eggs
  • 1.25 cups Buttermilk
  • 1/3 cup Butter, melted
  • 1 tsp Vanilla Extract

For the Chicken

  • 1.5 lb Boneless Skinless Chicken Thighs
  • 1 cup Buttermilk
  • 1 cup Rice Flour
  • 1/2 cup Cornstarch
  • 1 tsp Garlic Powder
  • 1 tsp Smoked Paprika
  • 1/2 tsp Cayenne Pepper
  • 1 tsp Salt
  • Oil for frying (vegetable or peanut)

For Serving

  • Maple Syrup
  • Hot Sauce (optional)
  • Butter

Instructions
 

  • Soak the chicken thighs in 1 cup of buttermilk in a bowl. Cover and refrigerate for at least 30 minutes while you prepare the waffles.
  • Preheat your waffle iron. In a large bowl, whisk together the gluten free flour, sugar, baking powder, and salt. In a separate bowl, whisk the eggs, buttermilk, melted butter, and vanilla extract.
    Pour the wet ingredients into the dry and stir until just combined. Do not overmix. Let the batter rest for 5 minutes.
  • Cook the waffles according to your waffle iron's instructions, using about 1/2 cup of batter per waffle. Cook until golden and crispy. Keep the finished waffles warm in a 200 degree F oven on a wire rack.
  • While the waffles cook, prepare the chicken. In a large bowl, whisk together the rice flour, cornstarch, garlic powder, smoked paprika, cayenne pepper, and salt. Remove the chicken from the buttermilk, letting the excess drip off, then dredge each piece in the flour mixture, pressing firmly so the coating adheres well.
  • Heat about 2 inches of oil in a large heavy-bottomed pot or Dutch oven to 350 degrees F. Fry the chicken in batches for 6 to 7 minutes, turning once halfway through, until deeply golden brown and the internal temperature reaches 165 degrees F. Transfer to a wire rack.
  • Serve each waffle topped with fried chicken, a pat of butter, and a generous drizzle of maple syrup. Add a dash of hot sauce if desired.

Nutrition

Serving: 1servingCalories: 810kcalCarbohydrates: 82gProtein: 42gFat: 35g
Keyword chicken and waffles, comfort food, fried chicken, gluten-free
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