Gluten Free Chicken and Waffles

Ingredients

For the Waffles

1cp of King Arthur Gluten Free classic pancake mix

1 large egg at room temperature (egg and yolk separated)

1 1/2 Tbsp of melted butter

2/3 Cup of room temperature milk

For the Chicken

4-6 pieces of chicken (I broke down a whole chicken and used the thighs and wings)

1cp White Gold All Purpose Gluten Free Flour

1 1/2 Cups of 4C Gluten Free Panko Bread Crumbs

2 large eggs beaten

2Tbsp of Garlic Powder

4Tsp of Onion Powder

2Tbsp of Paprika

2Tbsp of Chipotle powder

2Tbsp Roasted Garlic Sea Salt

2Tbsp of Kosher salt

Fresh cracked pepper to taste

Fresh cracked pepper to taste

1/2 Cup of Maple Syrup

1Tbsp Sambal Oleic (You can add more or less depending on how spicy you want it)

1/4 Tsp of hot sauce

2Tsp of butter

Directions

The first step is to make the spice rub by combining all of the spices together in a small bowl and mixing them well.

The next step will be to pat dry your chicken and season thoroughly with half the rub and reserve the other half for the dredge. Place your fridge in the fridge to marinate for at least 4 hours or preferably overnight. Please note if your marinating for 4 hours use a ziplock bag and utilize the water displacement method to remove all the air so its nice and tight or you can also vacuum seal if you have a vacuum sealer to get more flavor into the chicken.

Next you want set your oven to 350 degrees and setup your breading station and sheet pan with a wired rack. Ensure you have your flour, beaten eggs and panko bread crumbs in this order and season with the remaining rub. Note: you can pulse your panko in a food processor or blender to get them a little finer if they are too thick. To bread first place your chicken into the flour to fully coat and shake off all the excess then dip into the egg mixture again shaking off the excess and into the panko and place on a sheet pan with a wired rack.

Now you want to pour about 1/2-1inch of avocado oil into a sauté pan until its hot about 325 degree and place you chicken one by one being careful to not overcrowd the pan and cook for about 5 minutes on each side until golden brown and transfer back to the sheet pan with the wired rack and season immediately with salt and transfer to the oven until the internal temperature of the chicken is 165 degrees in the dark meat or 160 degrees in white meat.

While the chicken is in the oven you can now make the waffles by first combining the wet ingredients and the egg yolk and mixing them well. Next you want to whip your egg white until you get stiff peaks. Now mix your wet ingredients with your pancake mix and fold your egg whites in last. Place one laddle of mixture into a preheated waffle iron until golden.

To make the chili maple syrup just mix together the sambal oleik, maple syrup and butter and heat it up. To serve place your waffles first on your plate followed by the chicken and finish with a drizzle of the sauce. Enjoy!