Gluten Free Chicken and Waffles
Crispy and delicious gluten free chicken and waffles. You can make the chicken in the air fryer or fried in a pan or deep fryer. Easy directions!
Ingredients
For Gluten Free Air Fried Chicken
- 1 pound chicken breasts boneless
- ⅓ cup gluten free flour * see note
- 1 teaspoon salt
- 1 large egg
- 3 tablespoons buttermilk * see note
- ½ teaspoon sriracha
- 3 tablespoons light oil for spraying chicken
For Gluten Free Waffles
- 1 ½ cups gluten free flour blend * see note
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
- 1 ⅔ cups buttermilk * see note
- 2 large eggs
- ⅓ cup canola oil
Instructions
- In a bowl, combine the buttermilk, egg, and Srirarcha. In a second bowl, add the gluten free flour and seasonings. Lastly, in a third bowl, add your gluten free bread crumbs.
- Cut the chicken breasts into strips lengthwise. Dip in the gluten free flour mixture.
- Next, dip the flour-coated chicken into the egg mixture and then into the bread crumbs. Preheat your air fryer to 370º F.
- Spray the air fryer basket with oil and place the chicken into the basket. Spray the top of the chicken with oil.
- Set the chicken to cook for 15 minutes at 370º F. At the 7 minute mark, open the air fryer and very gently flip the chicken to cook the other side for an additional 8 minutes. (Actual cooking time will vary depending on the size of your chicken pieces.)
- While the chicken is cooking, let's make the gluten free buttermilk waffles. Preheat your waffle iron. Add the dry ingredients to a bowl and whisk to blend.
- Add the wet ingredients to a bowl and whisk. Pour the wet ingredients into the dry ingredients and whisk to remove all lumps.
- Allow the batter to sit for 5 minutes. Use a ladle to scoop batter into the hot waffle maker. Cook for 4-5 minutes (cook time varies a bit by what brand waffle maker you use.)
- Remove the waffle from the waffle iron and stack fried chicken on top. Drizzle with maple syrup. Many like to use spicy maple syrup to top their chicken and waffles. See note for a spicy syrup recipe.
Notes
- For the chicken, you can use any gluten free flour. You do not need xanthan gum.
- For the waffles, I tested Better Batter Artisinal Blend and King Arthur Gluten Free Measure for Measure flours. If your flour blend doesn't contain xanthan gum, you will need to add some.
- If you do not have buttermilk, you can make it by mixing 1 cup milk to 1 tablespoon lemon juice.
- This recipe will keep up to 4 days in the refrigerator, but note it will lose its crispiness.
Pan-frying directions:
- To pan-fry or deep fry your chicken, you will need to heat high heat oil in a Dutch oven or 12-inch cast-iron skillet. Heat the oil to 375º F.
- Coat the chicken the same as you would if you were air frying it.
- Carefully place the chicken into the hot oil. Cook for 4 minutes on each side. (*Note, actual cooking time will vary depending on how large your coated chicken pieces are.)
- Be sure to use an oil that is good for high heat. I like to use avocado and canola oils. Do NOT use olive oil because it gets rancid in high heat.
- Remove the chicken to a paper towel-lined plate. Check for an internal temperature of 165º F.
SPECIAL NOTE
Please know that every gluten free flour blend has a different starch to grain ratio. If you use a blend I didn't test, you may need to adjust your moisture levels in your baked goods.
Nutrition
Serving: 1gCalories: 688kcalCarbohydrates: 46gProtein: 37gFat: 41gSaturated Fat: 7gPolyunsaturated Fat: 8gMonounsaturated Fat: 23gTrans Fat: 1gCholesterol: 208mgSodium: 1318mgPotassium: 717mgFiber: 6gSugar: 7gVitamin A: 397IUVitamin C: 2mgCalcium: 233mgIron: 3mg
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Nutrition Disclaimer
Nutritional information is an estimate provided to you as a courtesy. You should calculate the actual nutritional information with the products and brands you are using with your preferred nutritional calculator.