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gluten-free chicken and waffles

Gluten Free Fried Chicken and Waffles with Maple Bourbon Glaze

Make perfectly crispy gluten-free Fried Chicken with Apple Cinnamon Waffles smothered in a glorious Maple Bourbon Glaze! This is surely a chicken and waffles recipe that everyone will LOVE!
5 from 20 votes
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Course: Breakfast, Brunch, Dinner, Main Course
Cuisine: American, Dairy-Free, Gluten-Free
Prep Time: 5 minutes
Cook Time: 20 minutes
Total Time: 25 minutes
Servings: 4
Calories: 674kcal
Author: Capri Lilly

Ingredients

Chicken Marinade

  • 2 cups Buttermilk (Dairy// or Non-Dairy)
  • 2 lbs Chicken Wing Sections (Party Wings)
  • 2 tsp Salt
  • 1 tsp Pepper
  • 1 tsp Garlic Powder
  • 1 tsp Smoked Paprika
  • 1 tsp Cayenne Pepper
  • 1 tsp Chili Powder
  • 1 tsp Italian Seasoning

Flour Mixture

  • 1.5 cups Gluten-Free All-Purpose Flour
  • 1/4 cup Cornstarch
  • 1 tsp Dried Oregano
  • 1 tsp Smoked Paprika
  • 1 tsp Garlic Powder
  • 1/2 tsp Salt

Vegetable Oil, for frying

    Maple Bourbon Glaze

    • 2 tbsp Butter
    • 1/4 White Onion, finely diced
    • 1 cup Maple Sryup
    • 1/2 cup Bourbon
    • 1 tbsp Fresh Rosemary

    Instructions

    • In a large mixing bowl, add cleaned chicken pieces and season with the seasoning under 'marinade ingredients'. Mix well and make sure all the wings are coated in the seasoning. Pour the buttermilk over the chicken wings. Cover and refrigerate for at least 2 hours. (If you are using dairy-free buttermilk, follow the instructions in the notes below.)
    • Remove the chicken from the fridge. Set a rack over a baking sheet and place the chicken wings on a rack to drain any excess buttermilk. Allow the chicken to come to room temperature, about 30 minutes.
    • In a gallon-sized Ziploc bag or shallow dish, combine all of the ingredients for the gluten-free flour mixture. Make sure it is mixed thoroughly
    • In a large skillet, cast iron, or Dutch oven pour in 1-2 inches of vegetable oil and heat it until it reaches 350°F. Line a baking sheet with paper towels and set aside.
    • Working with one piece of chicken at a time, place the chicken in the flour mixture, making sure all sides are evenly coated. (gently tap off any excess flour). Place the chicken in the oil and cook for about 7-9 minutes on each side (turning once), or until an instant-read thermometer inserted into the thickest part of each chicken reads 160°F. (Fry up to 4 pieces at a time.)
    • Remove the chicken from the oil and transfer the chicken to the paper towel-lined baking sheet. Let the chicken rest for 5 minutes before serving.
    • Coat the Chicken in the Maple Bourbon Glaze and serve over waffles!
    • Enjoy!

    Maple Bourbon Glaze Instructions

    • In a medium-sized saucepan, melt butter over medium low heat.
    • Add diced onion and cook for 3-4 minutes. Add remaining ingredients and stir.
    • Let the mixture simmer for 10 minutes as it reduces, stir occasionally.
    • Enjoy!

    Notes

    • Non-Dairy Buttermilk = 1 tbsp Apple Cider Vinegar + 1 cup Non-Dairy Milk (I use Almond Milk). Let it sit at room temperature for 10 minutes, then use.
    • For the glaze, be sure to use pure maple syrup, like this one.
    • To make the Apple Cinnamon Waffles I simply used my Gluten-Free Apple Cinnamon Pancakes Recipe and made them in a waffle maker! Here is the recipe if you want to try it: Apple Cinnamon Pancakes | Dairy-Free & Gluten-Free.
    • If you do not have a gluten-sensitivity or intolerance, you can follow the recipe as it is and use regular flour instead of gluten-free flour. 
    Store any leftover chicken in an airtight container and keep in the fridge for up to 5 days. For best results, rewarm the chicken in the oven at 350°F for 5-7 minutes. 

    Nutrition

    Calories: 674kcal