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Instructions
Step 1
Prepare the syrup. In a small saucepan, bring turbinado sugar, water, orange juice, orange zest, and cinnamon sticks to a boil. Stir constantly until sugar dissolves. Reduce heat, and simmer for 10 to 15 minutes. Remove from heat and cool completely. Syrup can be refrigerated in an airtight container up to 1 month.
Step 2
Prepare the chicken. Preheat air fryer to 400°. In a shallow bowl, combine buttermilk, paprika, garlic powder, onion powder, salt, and pepper. In another shallow bowl, combine gluten-free flour, smoked paprika, salt, and pepper. Dip chicken in buttermilk mixture, then in flour mixture, patting to help coating adhere.
Step 3
In batches, arrange chicken in a single layer in greased air-fryer basket; spray with vegetable oil. Cook until coating is golden brown and chicken is no longer pink, 7-8 minutes on each side or until the chicken reaches 165°F internal temperature. Preheat oven to 200°F. After each batch comes out of the air fryer, place inside the oven to keep warm.
Step 4
Prepare the waffles. Preheat waffle maker. Whisk all wet ingredients together. Mix all dry ingredients together. Mix both mixtures until combined. To make the waffles, pour a small amount of batter in the center or the waffle maker and follow directions from your waffle maker.
Assemble the dish by adding a piece of chicken on top of a waffle. Drizzle with Turbinado syrup. Serve.
Chef's Tip
If you do not have an air fryer, use your oven preheated at 375°F. Spray a baking sheet with oil and bake until golden brown and the chicken reaches an internal temperature of 165°F.
