Sweet or savory, waffles are always a good choice. And, if you’re a fan of sweet-and-savory combinations, then we have the perfect waffle recipe for you. Picture mouthwatering tender spicy chicken with aromatic cheddar on a gluten-free waffle drizzled with blackberry-maple syrup. Yum! Here’s the recipe:
The Ingredients for These Waffles
For the Syrup:
- 1 cup pure maple syrup
- 4 fresh blackberries
- ¼ teaspoon red pepper flakes
- 1 teaspoon ancho chile powder
For the Chicken and Waffle Batter:
- 2 pounds of chicken tenders
- 2 ¼ cups gluten-free all-purpose baking flour
- 3 eggs
- 1 orange, zested and juiced
- 1 stick butter, softened
- 1 ¾ cups almond milk
- 1 cup shredded sharp Cheddar cheese
- ½ cup almond flour
- ½ cup coconut flour
- ¼ cup blackberries for garnish
- 1 tablespoon baking powder
- 1 tablespoon maple syrup
- 1 teaspoon smoked paprika
- 1 teaspoon minced garlic
- ½ teaspoon ground thyme
- ½ teaspoon dried rosemary
- ¼ teaspoon sea salt
- cooking spray
- salt and ground black pepper to taste
Chicken, Cheddar and Blackberry Waffles: Directions
Place the blackberries in the bottom of a microwave-safe bowl or jar. Add the red pepper flakes, maple syrup, and chile powder. Stir briskly until well combined. Then, take the chicken tenders and place them in a shallow baking dish. Drizzle with orange juice and season generously with salt and pepper. Refrigerate until ready to roast.
Whisk the coconut flour, almond flour, paprika, garlic, and orange zest together, and set aside. Start the waffle batter by mixing the gluten-free flour, rosemary, baking powder, sea salt, and thyme together in a separate bowl. Preheat the oven to 400 degrees, as well as your waffle iron (per its instructions), and spray with cooking spray.
Using an electric mixer, beat the maple syrup and butter until creamy. Add the eggs, one at a time. Gradually add the gluten-free flour mixture and the almond milk in three alternating batches. Stir in the cheddar cheese. Pour the waffle batter into the iron and cook until crisp, about six to eight minutes per piece.
Take out the chicken, remove the excess orange juice, and press all sides of the chicken into the coconut flour mixture. Roast the chicken for about 20 minutes, flipping halfway.
Microwave the syrup so it’s warm. Top your waffles with the roasted chicken tender and garnish with a handful of blueberries. Drizzle with the spicy maple syrup and enjoy while warm!