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Gluten Free Chicken and Waffles
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Gluten Free Chicken and Waffles
Author: Jan Withington
Recipe type: Main
Serves: 4
Ingredients
- 16 chicken tenders (about 2 pounds)
- vegetable oil for frying
- ¼ cup Frank's Redhot Original Cayenne Pepper Sauce - gluten free
- 2 cups Bob's Red Mill All Purpose Flour ( plus 3 tablespoons) - gluten free
- 1 tablespoon McCormick Garlic Powder - gluten free
- 1 tablespoon McCormick Onion Powder - gluten free
- 3 tablespoons butter
- 3 tablespoon fresh chives, chopped
- 1½ cups Pacific Chicken Broth - gluten free
- 2 large eggs, lightly beaten
- 1 package Van's Gluten Free Waffles
- salt and pepper
Instructions
- Heat about 1½ inch oil in a large heavy-bottomed skillet over medium high heat.
- In a large bowl, whisk eggs and hot sauce. Add the chicken in the mixture and toss to coat.
- In shallow bowl, combine flour, garlic powder, onion powder and salt and pepper. Set aside 3 tablespoons of the flour mixture for the gravy. Dredge the chicken in the flour mixture shaking off excess.
- Fry the chicken until golden and cooked through about 2 to 3 minutes per side. Transfer to plate lined with paper towels.
- In a small saucepan, melt butter the add the reserved flour. Stir until smooth then add the chives. Slowly add the broth stirring until smooth.
- Toast the waffles according to package directions.
- Serve chicken over waffles and drizzle gravy. Yum!
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