Hunker down to wonderfully savory Gluten Free Chicken & Waffles and enjoy comfort food with a healthy twist!
Oh yes, my friends. I’m starting off 2016 with a bang of a recipe. The idea for this baby came when I was out to eat with a few friends. They all ordered Chicken & Waffles, and when it came, I was drooling. I couldn’t partake in the tasting of the scrumptious dish due to my food allergies, but I vowed to come up with an allergy-friendly version to make at home. Low and behold, these Gluten Free (and soy and lactose-free) Chicken & Waffles were born.
When I told Will I was making Chicken & Waffles for dinner, he was skeptical. You see, no matter how many times I impress him with secretly healthy dishes, he can’t seem to admit to himself that I can, in fact, make a healthy version of a typically unhealthy dish just as good as the original unhealthy version. Oh ye of little faith!
I took his doubts as a challenge, and hit the kitchen with a determination unlike ever before. I used gluten-free ingredients to make both the waffles and the chicken and instead of greasy, oily fried chicken, I baked the chicken. It still turned out with perfect, crispy, crunchy goodness.
Dinner time came. I put the best looking waffles and the most perfect piece of chicken on a plate and served them up to my doubtful boyfriend. I sat there anxiously as I waited for him to take his first bite.
He drizzled on some maple syrup. He cut a piece of chicken. He snagged a bit of waffle. After what seemed like forever, he finally took a bite and said…
Hot damn, woman, that’s delicious.
I smiled a smile so big and grabbed my fork and knife to taste my delicious creation. You know what? It WAS delicious!
Will proceeded to tell me I could make this again anytime and even requested I make it again the following week. Like any good girlfriend, I obliged.
Next mission: Paleoizing this recipe! But first, more maple syrup!
- 2 - 2 1/2 pounds boneless chicken breast, cut into 6 equal-sized pieces
- 1 cup unsweetened almond milk
- 1/2 cup dairy free margarine, cut into 8 pieces (I used Earth Balance Olive Oil Spread)
- 1 cup flour (I used Bob's Red Mill GF All Purpose)
- 1 tsp pepper
- 2 tsp paprika
- 1 tsp garlic powder
- 1 tsp onion powder
- 1 tsp chipotle powder
- 1/2 tsp salt
- 1 1/2 c gluten free flour (I used Bob's Red Mill GF All Purpose)
- just under 1/2 tsp xanthan gum
- 1 Tbsp sugar
- 1 Tbsp baking powder
- 1/2 tsp salt
- 2 eggs
- 1 3/4 cup unsweetened almond milk
- 1/2 cup olive oil
- 2/3 tsp gluten free vanilla extract
- Soak the chicken in the almond milk for at least half an hour. I usually let mine soak for 3 hours in gallon-sized ziploc bag in the fridge.
- Once sufficiently soaked, preheat the oven to 400 degrees.
- Place the pieces of margarine around the bottom of a 9x13 inch baking dish. Place in the oven as it's preheating to melt the margarine (just a 3 minutes or so).
- Meanwhile, place the flour and all of the spices in a shallow dish and mix together.
- Take each piece of chicken, shake off the excess milk, and coat all sides in the flour mixture. Place in the baking dish.
- Cook for 20 minutes, flip the chicken and cook for another 20 minutes.
- Preheat your waffle iron to a high setting.
- Whisk the flour, xanthan gum, sugar, baking powder and salt together in a large mixing bowl.
- Create a well in the center of the dry ingredients and add the eggs, milk, oil and vanilla. Whisk until well combined and virtually clump-free.
- Use a measuring cup or something with a spout to pour your batter onto the preheated waffle iron. My iron takes about 5 minutes to cook each batch (3-4 batches), but times may vary depending on your iron.
- Serve immediately, refrigerate for up to 5 days or freeze for longer and toast them to reheat.
- Each serving consists of 2 standard-sized waffles and one piece of chicken.
- Place the waffles on the plate, top with a piece of chicken, drizzle with maple syrup and serve.
Have you ever had chicken & waffles?
What do you do when someone doubts your cooking abilities?