Hello dear friends!
I’m not going to say this meal is perfect – that’s a big sentiment. The thing is though – it’s not not perfect.
Chicken and Waffles is a tale as old as time. A tale as old as sweet and savory. A tale as old as carbs and fried. A tale as old as crunch and fluff. A tale as old as pass the maple syrup and the salt shaker and hot sauce, please and thank you.
Chicken and waffles is just that meal. It’s breakfast as easily as it’s brunch. It’s surely dinner as easily as it’s a midnight stack eaten cold from the fridge (and that’s how I recommend eating any leftover chicken pieces).
I’ve reworked this recipe to reflect some of the small diet changes I’ve been trying to make lately. Trying because diet changes are challenging and gradual and I always have to find my way back to a treat. This waffle recipe uses mostly garbanzo flour. Savory and protein rich, I love how creamy this flour becomes after a soak with water. These fried chicken pieces feel like a real treat made with a gluten free flour blend, but spiced to the high heavens.
Thank you for letting me navigate this new landscape. I’m keeping it delicious… and sweet, salty, crunchy (with a side of onion rings).
Here’s what you’ll need:
• For the waffles we’ll use a mixture of chickpea flour and all-purpose gluten-free flour. I’ve been making myself a socca a few times a week and transitioning my love for this protein-rich flour into these waffles. The key with chickpea flour is to let it rest once the liquid is added to soften the flour, making it creamy.
• Egg, baking powder, salt, and maple to help the waffles be waffles. You know?
• For the chicken we’ll use a gluten-free flour blend (I used Bob’s Red Mill), a good dose of sea salt and black pepper along with a ton of spices, including but not limited to: cumin, chili powder, garlic and onion powder, oregano, and sugar. It’s all these spices that bring flavor to the batter. It’s spiced with a hint of sweetness which is exactly what we’re going for.
• Buttermilk, a sliced onion, chicken breast tender pieces, salt, pepper, and hot sauce. Aaaand we fried chicken!
A Note: Both components of this recipe require a bit of resting time. The waffle batter needs 30 minutes to rest while the chicken needs at least 30 minutes to marinate in the buttermilk (though overnight in the refrigerator is a delicious option). Read through the recipe and decide which component you want to make first based on the time you have. Sound good?
For the waffles, combine chickpea flour and the all-purpose gluten-free flour blend.
Whisk in salt and baking powder.
Create a well in the center of the dry ingredients and add water, maple syrup and a large egg.
The sweetness of these waffles is up to you. If you prefer granulated sugar over maple syrup you’re welcome to use it. Honey also makes for a nice alternative.
I’ve added 2 tablespoons of sweetness to these waffles which makes for a veeeery lightly sweetened waffle. If you’d like to add more sweetness, I think these waffles could handle another tablespoon or two. Choose your own adventure!
Whisk the wet and dry together, ensuring that the egg is thoroughly whisked in.
You might find yourself fighting a few lumps, that’s ok! Just put your back into it a bit, and know that we’ll have another opportunity to whisk the batter after a 30 minute rest.
Cover the batter loosely with a clean kitchen towel and let it rest at room temperature for 30 minutes. In time, whisk up the fried chicken coating.
Let’s talk about the chicken – it’s been resting, with sliced onions, salt and pepper, in a mixture of buttermilk and hot sauce. I let it come close to room temperature after sitting in the fridge overnight before I mix up the dredging mixture.
Gluten-free flour is the base to which we’ll add:
dried oregano / cumin / chili powder, smoked paprika / onion and garlic powder / salt and pepper / cinnamon and sugar.
Believe the hype. I promise.
Toss together to evenly combine the spices.
We add so much flavor to the dredging flour because so little of it will actually hit the chicken that we want to make what sticks count for flavor!
Shake the buttermilk off each piece of chicken and dredge generously in the flour.
Let each piece rest in a single layer on a parchment lined baking sheet.
Coat the onion slices in flour too. We’ll fry those up as a bonus!
And here’s the trick to frying skinless chicken – more rest time.
Allow the coated chicken pieces to rest, giving the flour blend time to absorb the moisture from the buttermilk. This key step ensures that the coating will stick to the chicken pieces as they fry!
Waffles, baked up to crisp and golden. Allow them to rest on a cooling rack as they bake up in batches, keeping the bottoms from getting soggy.
It all comes together!
I’ve whipped up some spicy maple syrup and a quick honey mustard as pouring and dipping options. Keep it simple or get as fancy as you’d like!
Photos with my friend Jon Melendez.
Chicken and such is yours to enjoy.