Gluten Free Battered Fried Chicken and Waffles

So incredibly yummy….who knew!

Never ever have I had fried chicken and waffles. In fact the only person in my family, that I know of that has had them is my husband, and this was just recently.

I have heard the stories of chicken and waffles. How delicious they are and that people love them. So where/who came up with chicken and waffles. I read several conflicting stories about the origin of chicken and waffles. Here’s the run down. Some say that chicken and waffles started in Harlem restaurant in NYC in the 1930’s in small restaurants , I also read that African Americans in the south started the tradition and recipes of chicken and waffles. Then there are the theories that the Pennsylvania Dutch started the chicken and waffles recipe.

Does it really matter???? Probably not!! Because this is wonderfully delicious. As I ate this pairing I kept asking myself what makes this so delicious. I mean who would have ever thought that a piece of fried chicken on top of a waffle covered in syrup would be that phenomenal! As you can tell, I was shocked and totally fell in love with the recipe.

So what’s in this, well I am going to tell you…and then you need to go and make this. Let’s start with the fried chicken recipe, the waffle part is very easy. Here are the ingredients for the chicken.

  • 2 tbsp pine nuts
  • 1 tbsp cornmeal/corn flour
  • 1/2 tsp onion powder
  • 1/2 tsp ground paprika
  • 1/2 tsp garlic powder
  • 1/4 tsp cayenne pepper
  • 1/2 tsp oregano
  • 1/2 tsp thyme
  • 1/2 tsp baking powder (I use Bob’s Red Mill)
  • 1/2 cup almond flour
  • 2 tbsp grated parmesan cheese
  • 1/2 cup buttermilk
  • 1 large egg
  • 1/2 tsp black pepper and salt
  • 4 chicken cutlets
  • olive oil

First off, preheat your oven to 425 degrees. I used my food processor a lot for this recipe. Place the pine nuts, cornmeal in food processor and process.

Mix onion powder, paprika, garlic powder, cayenne pepper, oregano, and thyme, baking powder, almond flour, cheese, and pepper and salt in a small shallow dish or bowl. Put aside.

Combine your buttermilk and egg mixture in another dish. Whisk to blend together.

Next, dip each piece of chicken into the buttermilk mixture and then dunk it into the flour mixture.

Heat olive oil in a deep chicken fryer cast iron skillet until hot. Add chicken to the hot pan and let cook on each side for 3-4 minutes.

Now you have two options here. Once the chicken has cooked on each side for 3-4 minutes you can either place the cast iron skillet into the 425 degree oven or you can continue cooking the chicken on the stove top until cooked throughly through, typically 165 internal temp.

Chicken frying up in the deep pan

While your chicken is frying up go ahead and start mixing up your waffle mix. I love Namaste Foods and several of their mixes and this is one of them. They whip up extremely fast and are delicious.

My favorite waffle and pancake mix…Namaste food
Look at these amazing waffles and they are so thick!

So at this point your chicken and your waffles should be ready to assemble. Now, I was very hesitant to try this combination…..in fact I sat and tried to decide how to assemble mine. I got out my syrup (any that you have will be fine) put a waffle on my plate, added a little bit of syrup on top of the waffle and then placed a piece of chicken on top of the waffle with syrup and took a bite. OH my it was fabulous! I never imagined that a waffle with syrup, and fried chicken onto of it would be that tasty, but let me tell you it’s amazing. Try this recipe or go find a restaurant that makes fried chicken and waffles. This is a combination you won’t regret trying at all. We will definitely be having this a lot in our house.

Enjoy!!!!


Spicy Instant Pot Chicken Tortilla Soup

Are you looking for a quick, fast, super simple dinner that you can have on the table in under 30 minutes or less! This soup is exactly what you are looking for. Especially in these cold winter months….it has been a life saver for us the last few weeks. Faith loves this soup so much that I have made it probably 3 times in the last 2-3 weeks. She is requesting it constantly! Plus it is super easy and literally takes 30 minutes or less. So of course when she asks for it I make it because it’s easy and quick. There is very little mess for me to clean up after dinner. That’s the beauty of an Instant Pot…..minimal clean up!

I have to apologize ahead of time…there are few pictures of this soup! No matter how many times I’ve made it over the last few weeks. I have never gotten my camera out to snap a few phots of it. I have a few from my phone so bear with me on this one!


Gluten Free Chicken Pot Pie

I was just going through all my photos and realized that I have made so much these last few weeks that I haven’t shared with you all. So be prepared, I may be bombarding you with recipes – good and bad ones.

This is one that’s been in the work for quite sometime. Once I wrapped my head around it there was nothing to it. The crust was super simple and the filling was delicious. In fact, I made so much filling that we were just eating out of the pan while the pie was in the oven.

There are a few things I would probably change on this one. The crust was probably a little too done! So I would reduce the baking time. Keep an eye on it in the oven and when the crust begins to turn gold brown go ahead and take it out. Really, all you are doing is cooking the crust. Everything else is already cooked through.

Again, this is one of those recipes that you can take and make your own. Add some different herbs and spices.

I used my Instant Pot to cook the chicken breasts in. I love the Instant Pot because I throw the chicken in along with some herbs and chicken stock turn it on for 12 minutes and forget about it. Come back and it’s done. Read More