Hot Honey Chicken And Waffle (gf) Recipe

1. Pound and brine

If chicken breasts are thick, butterfly or gently pound to an even 3/4-inch thickness. Place chicken in a bowl with buttermilk and 1 tablespoon hot sauce. Cover and refrigerate at least 30 minutes and up to 4 hours.

2. Prepare coating

In a shallow bowl or pie plate combine gluten-free flour, cornstarch, paprika, garlic powder, onion powder, 1 tsp salt, 1/2 tsp pepper and 1/2 tsp baking powder. Whisk to combine.

3. Dredge

Beat 1 egg in a second shallow bowl. Remove each breast from the buttermilk, let excess drip off, dip into the egg, then press thoroughly into the flour mixture, coating all sides. For extra crunch, double-dip: return to the egg then to the flour again.

4. Heat oil

In a heavy skillet or Dutch oven, add neutral oil to a depth of about 1 to 1.5 inches (about 2–3 cups depending on pan). Heat over medium-high until oil registers 350°F (175°C) on a thermometer. If you don't have a thermometer, test by dropping a pinch of flour — it should sizzle immediately.

5. Fry

Carefully add chicken to hot oil (do not overcrowd). Fry until golden brown and internal temperature reaches 165°F (74°C), about 5–7 minutes per side depending on thickness. Maintain oil temperature between 325–350°F by adjusting heat. Transfer cooked chicken to a wire rack set over a baking sheet and keep warm in a 200°F (95°C) oven while finishing remaining pieces.

6. Preheat your waffle iron according to manufacturer instructions.

7. In a large bowl whisk together the gluten-free waffle mix (or GF all-purpose), 1 tsp baking powder, 1/2 tsp salt and sugar. In a separate bowl beat eggs, then whisk in milk, melted butter (or oil) and vanilla. Pour wet into dry and stir until just combined; a few small lumps are fine. Let batter rest 5 minutes to hydrate the gluten-free flour.

8. Brush or spray waffle iron with a little oil. Cook batter in portions according to your iron (generally 1/2 to 3/4 cup per waffle) until deep golden and crisp on the outside. Keep waffles warm in a low oven (200°F / 95°C) or on a rack while finishing.

9. Combine 1/2 cup local honey and 1 1/2 tablespoons habanero hot sauce in a small saucepan over low heat. Stir until warmed through and blended, 2–3 minutes. If the honey is very thick, add 1 teaspoon apple cider vinegar and stir to loosen. Taste carefully — if you want more heat, add more hot sauce a 1/2 tsp at a time. Keep warm off the heat.

10. Place one warm Belgian waffle on each plate. Top each waffle with a fried chicken breast.

11. Drizzle hot honey generously over the chicken (about 1 to 2 tablespoons per serving, or to taste).

12. Scatter thinly sliced pickles over the chicken, then dust the whole dish lightly with powdered sugar (about 1/2 tablespoon per plate). Season with a pinch of kosher salt and freshly ground black pepper if desired.

13. Serve immediately while chicken is crisp, waffles are warm, and hot honey is slightly runny.