The Best Gluten-Free Chicken and Waffles Recipe

Ingredients

• 0.75 pound chicken tenders
• 1 cup buttermilk
• 0.75 cup maple syrup
• 1.5 tablespoons butter, at room temperature
• 1 tablespoon sriracha sauce, or to taste
• 1 cup superfine white rice flour
• 3 eggs eggs
• 2 cups crushed corn flakes
• 1 cup bread crumbs
• 2 teaspoons Creole seasoning
• 0.5 teaspoon salt
• 0.5 teaspoon ground black pepper
• 9 slices bacon
• vegetable oil for frying
• 2 egg whites
• 0.13 teaspoon cream of tartar
• 0.5 cup brown rice flour
• 0.5 cup superfine white rice flour
• 0.25 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

Instructions

1. Place chicken tenders in a zip-top bag with buttermilk. Marinate in the refrigerator for 2 to 4 hours, then let the chicken come to room temperature before cooking.
2. Combine maple syrup, butter, and sriracha for the perfect spicy-sweet condiment. Set aside for later.
3. In a bowl, add 1 cup of white rice flour. In a separate shallow dish, whisk the eggs. In another dish, combine corn flakes, bread crumbs, Creole seasoning, 1/2 teaspoon of salt, and pepper.
4. Remove chicken from buttermilk, discarding the buttermilk. Dredge each chicken tender in white rice flour, then dip in the beaten egg, letting excess drip off. Press into the bread crumb mixture to fully coat. Place the breaded tender on a plate and repeat with the remaining tenders. For extra crispiness, repeat the egg wash and crumb coating process.
5. Heat a large skillet over medium heat. Cook bacon until slightly crispy and the fat is rendered, about 4 minutes per side. Drain bacon on a wire rack over paper towels. Increase heat to medium-high, add vegetable oil to the bacon grease, and heat to 350-375°F (175-190°C).
6. Fry chicken tenders in the hot oil until cooked through, about 6-8 minutes. Ensure the internal temperature reaches 165°F (74°C). Place cooked chicken on the rack with the bacon to drain.
7. Preheat your waffle iron according to the manufacturer's directions.
8. In a stand mixer, whisk egg whites and cream of tartar on medium-high speed until stiff peaks form.
9. Sift brown rice flour, 1/2 cup white rice flour, cornstarch, baking powder, powdered milk, and a pinch of salt twice in a mixing bowl. Create a well in the center and pour in milk, honey, oil, and vanilla extract while lightly stirring. Avoid overmixing. Gently fold in egg whites, leaving some pillows of egg whites for fluffier waffles.
10. Cook batter in the preheated waffle iron according to instructions, approximately 5 minutes, until golden brown and the iron stops steaming. Repeat with remaining batter to make 6 waffles; the batter makes 7. Freeze the extra waffle if desired.
11. Heat the maple syrup sauce in the microwave for 1 minute. Arrange waffles on plates, top with 3 slices of bacon each, then add the fried chicken and drizzle generously with the sauce. Enjoy!

Nutrition

• Calories: 716 kcal
• Fat Content: 20 g
• Fiber Content: 3 g
• Sugar Content: 33 g
• Sodium Content: 1417 mg
• Protein Content: 31 g
• Cholesterol Content: 154 mg
• Carbohydrate Content: 102 g
• Saturated Fat Content: 7 g
• Unsaturated Fat Content: 0 g