Chicken & Waffles

Chicken & Waffles

Ingredients:

Chicken (marinade)

• 2 lbs chicken tenders

• 1 ½ cups buttermilk

• ½ cup pickle juice

• 2 tsp kosher salt

• 2 tsp garlic powder

• 2 tsp onion powder

• 2 tsp sweet paprika

• ½ tsp cayenne pepper

• ¼ tsp black pepper

• 2 large eggs

Chicken (dredging)

• 1 cup Bob’s Red Mill Sweet White Rice Flour

• 1 cup Bob’s Red Mill Corn Flour

• 2 tsp kosher salt

• 2 tsp garlic powder

• 2 tsp onion powder

• 2 tsp sweet paprika

• ½ tsp cayenne pepper

• 1 quart oil for frying

Waffles

• 1 cup Bob’s Red Mill Gluten Free Pancake & Waffle Mix

• 2 Tbsp melted butter/neutral oil

• 1 ¼ cups buttermilk (or 1 cup of milk)

• 1 large egg

Prep Time: 20 minutes (plus desired marination of 30 minutes to overnight)

Cook Time: 30-40 minutes

Yields 8 waffles and 4-8 pieces of chicken (depending on size)

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!