Gluten-Free Chicken and Mini Waffles
Mini gluten-free waffles topped with fried chicken nuggets and drizzled with demerara syrup.
Syrup
- 1 cup Florida Crystals Turbinado Cane Sugar 1 cup Florida Crystals Turbinado Cane Sugar
- 1 cup Water 1 cup Water
- ½ cup Freshly squeezed orange juice ½ cup Freshly squeezed orange juice
- 1 teaspoon Orange zest 1 teaspoon Orange zest
- 2 sticks Cinnamon 2 sticks Cinnamon
Buttermilk mixture (for the chicken)
- 2 cups Buttermilk 2 cups Buttermilk
- ½ tablespoon Paprika ½ tablespoon Paprika
- 1 teaspoon Garlic powder 1 teaspoon Garlic powder
- 1 teaspoon Onion powder 1 teaspoon Onion powder
- 1 teaspoon Salt 1 teaspoon Salt
- 1 teaspoon Cracked black pepper 1 teaspoon Cracked black pepper
Flour Mixture (for the chicken)
- 1 ½ cups Gluten-Free All-purpose flour 1 ½ cups Gluten-Free All-purpose flour
- 1 tablespoon Smoked paprika 1 tablespoon Smoked paprika
- 2 teaspoons Salt 2 teaspoons Salt
- 1 teaspoon Cracked black pepper 1 teaspoon Cracked black pepper
- 3 Chicken breasts cut in cubes. Six pieces out of each breast 3 Chicken breasts cut in cubes. Six pieces out of each breast
- Vegetable oil to spray Vegetable oil to spray
Waffles
- 2 large Eggs 2 large Eggs
- 6 tablespoons Butter, melted 6 tablespoons Butter, melted
- 2 cups milk 2 cups milk
- 1 teaspoon Gluten-free vanilla extract 1 teaspoon Gluten-free vanilla extract
- 2 1/3 cups Gluten-free all-purpose flour 2 1/3 cups Gluten-free all-purpose flour
- Florida Crystals® Organic Raw Cane Sugar 2 ½ tablespoons 2 ½ tablespoons Florida Crystals® Organic Raw Cane Sugar
- 1 ½ teaspoons Baking powder 1 ½ teaspoons Baking powder
- ½ teaspoon Salt ½ teaspoon Salt
- ¾ teaspoon Xanthan gum ¾ teaspoon Xanthan gum
Instructions
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.
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.
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.
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.