Chicken & Waffles (Edit recipe)

I don’t really know what else to say. Chicken and Waffles. Gluten free. Yes. Very yes!

20 minutes

30 minutes to 40 minutes

Difficulty:

Intermediate

This is our estimate based on online research.
Calories:	1463
Fat:	115 g
Carbohydrates:	71 g
Protein:	34 g
Cholesterol:	78 g
Sodium:	822 mg
Fiber:	5 g
Sugars:	9 g
Calculated per serving.

by glassofweinstein

View original recipe

Serves: 8

Ingredients

Process

Cook Mode

Note, these instructions are written assuming the standard serving size, since you have modified the number of servings, these steps may need to be modified for best results

Start by portioning the chicken to your desired sized pieces. In a large bowl, add the chicken and combine the buttermilk, pickle juice, egg (for binding), and all of the spices. Mix thoroughly and marinate for your desired time, 30 minutes minimum recommended but a longer marinade will yield an even tastier final product.
In another bowl, start the waffle batter by adding the Bob’s Red Mill Gluten Free Pancake & Waffle Mix, buttermilk, egg, and butter/oil. Allow the batter to rest for several minutes before cooking them in your waffle maker. Cook each waffle until cooked through and golden brown.
Preheat the oil to 350F in a large skillet and make sure your chicken is at room temperature. Combine the ingredients for the dredging, simply do a single coating, and let the chicken rest with the coating for five minutes before frying in the hot oil until it reaches an internal temperature of 165F. Cook the chicken in smaller batches so the oil temperature doesn’t plummet. Remove the fried chicken and place on a wire rack to stay crispy. Sprinkle with kosher salt immediately so it yields to the chicken.
Serve warm with maple syrup and enjoy!