Chicken + Waffles
We had so much fun cooking up this classic comfort food with a gluten-free twist! This baked chicken and waffles recipe is a fresh way to cook with our pancake mixes and is sure to satisfy those who love a salty/sweet combo (like me).
2 servings of Purely Elizabeth Ancient Grain Pancake Mix
2 tbsp water
¼ cup coconut oil
4 lbs bone-in chicken parts
1 cup gluten-free flour
1 cup buttermilk, at room temperature
1 ¼ cup gluten free bread crumbs
1 teaspoon ground black pepper
1 ½ teaspoon salt
1 ½ teaspoon smoked paprika
½ teaspoon dried oregano
½ teaspoon dried thyme
½ teaspoon dried parsley
¼ teaspoon dried cumin
⅛ teaspoon ground cinnamon
½ teaspoon onion powder
¼ teaspoon garlic powder
⅛ teaspoon chili powder
Preheat your oven to 375°F. Line a large rimmed baking sheet with unbleached parchment paper, place a wire rack on top. Set the pan aside.
Prepare the chicken. Remove the skin, if any, from the chicken and discard it. If your chicken parts contain any bone-in breasts, using a very sharp knife or poultry shears, cut the breasts into two equal parts. Set up a dipping station for coating the chicken three times before placing it on the prepared baking sheet/wire rack. In a medium-size bowl, place the basic gluten-free flour blend. Next to it, place the buttermilk and eggs, and beat to combine well. Finally, in a separate, medium-size bowl or pan, place the bread crumbs, pepper, salt, paprika, oregano, thyme, parsley, cumin, cinnamon, onion powder, garlic powder and chili powder, and mix to combine well.
Dip the prepared chicken pieces first in the flour blend, coating evenly on all sides, then the egg and buttermilk mixture, allowing any excess to drip off before placing the chicken in the bread crumb and spice mixture, pressing the chicken down firmly on both sides to ensure that the bread crumbs adhere to the chicken on all sides. Place the chicken pieces about 1 inch apart from one another on the wire rack in the prepared baking sheet. Spray the prepared chicken pieces lightly with cooking oil spray.
Place the chicken in the center of the preheated oven and bake for about 50 minutes, or until golden brown all over and breasts have reached 165°F on an instant read thermometer and thighs/drumsticks have reached 175°F.
Once the chicken is removed from the oven and cooling slightly, prepare your waffle. Preheat the waffle maker to medium heat. Prep waffle batter per the instructions on the package. Could your waffle until it is crispy on the edges and cooked through. Place waffle on a plate, top with chicken, drizzle with maple syrup and enjoy!