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.
Spicy Gluten-Free Chicken and Cheddar Waffles with Blackberry-Maple Syrup
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PREP TIME35 mins
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COOK TIME35 mins
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TOTAL TIME1 hrs 10 mins
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SERVING8 People
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VIEWS10
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
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Carbohydrate68 g
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Cholesterol188 mg
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Fiber9 g
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Protein39 g
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Saturated Fat13 g
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Sodium514 mg
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Sugar29 g
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Fat30 g
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Unsaturated Fat0 g
Follow The Directions
01
StepPrepare 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
StepMarinate the Chicken: Place chicken tenders in a shallow dish. Drizzle with orange juice, season with salt and pepper, and refrigerate. (10 minutes)
03
StepPrepare Chicken Dredge: Whisk orange zest, coconut flour, almond flour, garlic, and smoked paprika. Set aside. (5 minutes)
04
StepMake Waffle Batter Base: In a bowl, mix gluten-free flour, baking powder, rosemary, thyme, and sea salt. (5 minutes)
05
StepPreheat 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
StepCoat 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
StepBake 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
StepAssemble 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)
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Durward Turner
Jul 2, 2025I didn't have ancho chile powder, so I used regular chili powder instead. It still tasted great!
Pedro Stark
Jul 1, 2025I had some trouble with the waffles sticking to the iron. Make sure to grease it well!
Berniece Collier
Jun 30, 2025My family loved this! The waffles were so light and fluffy, and the chicken was perfectly cooked.
Mafalda Dubuque
Jun 30, 2025This recipe is a bit time-consuming, but it's definitely worth the effort.
Tatyana Schaefer
Jun 28, 2025The blackberry-maple syrup is a game-changer. I'll be using it on everything now!
Alexander Gottlieb
Jun 28, 2025I added a little bit of hot sauce to the chicken batter for an extra kick, and it was delicious!
Ashlee Volkman
Jun 27, 2025This recipe is amazing! The combination of sweet, spicy, and savory is perfect.
Ayana Vandervort
Jun 27, 2025Next time, I'm going to try adding some bacon to the waffles for even more flavor.