Spicy Gluten-Free Chicken and Cheddar Waffles with Blackberry-Maple Syrup

Spicy Gluten-Free Chicken and Cheddar Waffles with Blackberry-Maple Syrup
  • PREP TIME
    35 mins
  • COOK TIME
    35 mins
  • TOTAL TIME
    1 hrs 10 mins
  • SERVING
    8 People
  • VIEWS
    10

Elevate your brunch game with these extraordinary waffles! Crispy, gluten-free Cheddar waffles meet succulent chicken tenders, all drizzled with a vibrant blackberry-infused maple syrup. A sophisticated twist on a beloved Southern classic, perfect for a memorable meal.

Ingridients

Adjust Servings

Nutrition

  • Carbohydrate
    68 g
  • Cholesterol
    188 mg
  • Fiber
    9 g
  • Protein
    39 g
  • Saturated Fat
    13 g
  • Sodium
    514 mg
  • Sugar
    29 g
  • Fat
    30 g
  • Unsaturated Fat
    0 g

Follow The Directions

01

Step

Prepare the Blackberry-Maple Syrup: In a microwave-safe jar, muddle 4 blackberries. Add ancho chile powder and red pepper flakes, followed by maple syrup. Stir well until combined. (5 minutes)

02

Step

Marinate the Chicken: Place chicken tenders in a shallow dish. Drizzle with orange juice, season with salt and pepper, and refrigerate. (10 minutes)

03

Step

Prepare Chicken Dredge: Whisk orange zest, coconut flour, almond flour, garlic, and smoked paprika. Set aside. (5 minutes)

04

Step

Make Waffle Batter Base: In a bowl, mix gluten-free flour, baking powder, rosemary, thyme, and sea salt. (5 minutes)

05

Step

Preheat and Cook Waffles: Preheat oven to 400°F (200°C). Preheat waffle iron and spray with cooking spray. Cream butter and 1 tablespoon maple syrup until light. Add eggs one at a time. Alternate adding the flour mixture and almond milk in three batches. Stir in Cheddar. Pour batter into the waffle iron and cook until golden brown, about 6-8 minutes per waffle. Place waffles on a baking sheet and keep warm in the oven. (30 minutes)

06

Step

Coat and Bake Chicken: Line a baking sheet with parchment paper. Shake excess marinade from chicken and dredge in the coconut flour mixture. Place on the baking sheet. (10 minutes)

07

Step

Bake the Chicken: Bake chicken for 20 minutes, flipping halfway, until browned and cooked through (internal temperature of 165°F or 74°C). (20 minutes)

08

Step

Assemble and Serve: Microwave syrup until warm (about 1 minute). Top each waffle with warm chicken tenders, a handful of blackberries, and a drizzle of spicy maple syrup. (5 minutes)

For an extra kick, add a pinch of cayenne pepper to the blackberry-maple syrup.
Ensure the waffle iron is hot before adding the batter for maximum crispiness.
The chicken can also be pan-fried for a quicker cooking time. Adjust cooking time accordingly.
Feel free to substitute the almond milk with regular milk or another dairy-free alternative if preferred.

Brenda Prosacco

Written by

Our recipe authors are passionate food lovers who share thousands of diverse dishes from around the world. They bring daily cooking inspiration with delicious, easy-to-make recipes for every occasion.

RECIPE REVIEWS

Avarage Rating: 4.3/ 5 ( 3 Ratings)
Total Reviews: (8)
  • Durward Turner

    I didn't have ancho chile powder, so I used regular chili powder instead. It still tasted great!

  • Pedro Stark

    I had some trouble with the waffles sticking to the iron. Make sure to grease it well!

  • Berniece Collier

    My family loved this! The waffles were so light and fluffy, and the chicken was perfectly cooked.

  • Mafalda Dubuque

    This recipe is a bit time-consuming, but it's definitely worth the effort.

  • Tatyana Schaefer

    The blackberry-maple syrup is a game-changer. I'll be using it on everything now!

  • Alexander Gottlieb

    I added a little bit of hot sauce to the chicken batter for an extra kick, and it was delicious!

  • Ashlee Volkman

    This recipe is amazing! The combination of sweet, spicy, and savory is perfect.

  • Ayana Vandervort

    Next time, I'm going to try adding some bacon to the waffles for even more flavor.

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