Chicken And Waffles (gf) Recipe

Brine/Marinate

Trim any excess fat from the chicken breasts and, if thick, butterfly or pound to an even 3/4–1 inch thickness. In a bowl or zip-top bag, combine buttermilk, hot sauce, 1/2 tsp kosher salt, 1/2 tsp black pepper, and 1/2 tsp garlic powder. Submerge the chicken and refrigerate for at least 2 hours or up to overnight.

Prepare Dredge

In a shallow dish whisk together gluten-free flour, cornstarch, remaining 1/2 tsp garlic powder, remaining 1/2 tsp onion powder, paprika, cayenne (if using), baking powder, and 1/2 tsp kosher salt and 1/2 tsp black pepper.

Egg Wash

In a separate bowl beat the egg with 1/4 cup milk until combined.

Dredge and Rest

Remove chicken from marinade, letting excess drip off. Dredge each piece first in the flour mixture, then dip into the egg wash, then back into the flour mixture pressing to adhere a thick coating. Place on a wire rack and rest 10–15 minutes (this helps the coating set).

Fry

Heat oil in a heavy skillet or Dutch oven to 340–350°F (170–175°C). If you don't have a thermometer, heat until a small piece of bread sizzles and browns slowly. Fry chicken, two pieces at a time, 6–8 minutes per side depending on thickness, maintaining temperature. Cook until internal temperature reaches 165°F (74°C) and crust is deep golden. Transfer to a wire rack set over a baking sheet and keep warm in a 200°F (95°C) oven while finishing remaining chicken.

Prepare Batter

Preheat waffle iron according to manufacturer instructions and lightly oil or spray. In a large bowl whisk together gluten-free flour, sugar, baking powder, baking soda, and salt. In another bowl whisk the egg yolk with milk, melted butter (or oil), and vanilla.

Whip Egg White

In a clean bowl beat the reserved egg white to soft peaks. Gently fold the whipped egg white into the wet mixture, then fold the wet mixture into the dry ingredients until just combined. Do not overmix; a few small lumps are fine. Let batter rest 5 minutes to hydrate the flour.

Cook Waffles

Working with hot waffle iron, pour appropriate amount of batter (follow your iron's size guidance) and cook until waffle is golden and crisp, about 3–5 minutes. Transfer waffles to a wire rack in a warm oven (200°F/95°C) to keep crisp while you finish all waffles.

Place one warm Belgian waffle on each serving plate. Top each waffle with a piece of fried chicken (if breasts are large you can slice them and fan on top). Dust the chicken and waffle lightly with powdered sugar.

Serve immediately with maple syrup and an optional pat of butter on the waffle. Garnish with chopped parsley if using for a color contrast. Offer extra hot sauce at the table if desired.