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Gluten-Free Spicy Chicken and Cheddar Waffles

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PREP TIME
35 min
COOKING TIME
35 min
TOTAL TIME
70 min
SERVINGS
8 servings
Breakfast
Gluten-Free Spicy Chicken and Cheddar Waffles
Ingredients
  • 4 fresh blackberries
  • 1 teaspoon ancho chile powder
  • 1/4 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
  • 1/2 cup coconut flour
  • 1/2 cup almond flour
  • 1 teaspoon minced garlic
  • 1 teaspoon smoked paprika
  • 2 1/4 cups gluten-free all purpose baking flour
  • 1 tablespoon baking powder
  • 1/2 teaspoon dried rosemary
  • 1/2 teaspoon ground thyme
  • 1/4 teaspoon sea salt
  • cooking spray
  • 1 stick butter, softened
  • 1 tablespoon maple syrup
  • 1 cup shredded sharp Cheddar cheese
  • 3 eggs
  • 1 3/4 cups almond milk
  • 1/4 cup blackberries for garnish
Instructions
1
Begin by muddling 4 blackberries at the bottom of a microwave-safe glass serving jar. Add a pinch of heat with some chile powder and red pepper flakes, then drizzle in maple syrup; mix the syrup thoroughly until well combined.
2
Next, prepare the chicken by placing it in a large, shallow baking dish. Drizzle with orange juice and season generously with salt and pepper. Refrigerate until you're ready to use it. In a separate bowl, whisk together orange zest with coconut flour, almond flour, garlic, and paprika. Set the dredging mixture aside.
3
Meanwhile, combine gluten-free flour, baking powder, rosemary, thyme, and sea salt in another bowl to start the waffle batter.
4
Preheat your oven to 400 degrees F (200 degrees C). Preheat a waffle iron according to the manufacturer's instructions and spray with cooking spray.
5
In a bowl, use an electric mixer to beat together butter and maple syrup until creamy. Add eggs one at a time, gradually incorporating them into the mixture. Then, add the gluten-free flour mixture and milk in 3 alternating batches. Stir in Cheddar cheese just until combined. Pour the batter into the preheated waffle iron and cook until crisp and deeply brown, 6 to 8 minutes per waffle. Place the cooked waffles on a baking sheet and keep them warm in the preheating oven while you prepare the chicken.
6
Line another baking sheet with parchment paper. Gently shake off excess orange juice from each chicken tender and press all sides into the reserved coconut flour mixture. Place coated chicken on the prepared baking sheet. Remove waffles from the oven and keep them warm.
7
Bake the chicken in the preheated oven, flipping it halfway, until browned on both sides, about 20 minutes total. Use an instant-read thermometer to check if the chicken is cooked through; it should read at least 165 degrees F (74 degrees C).
8
Microwave the 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.