The Best Gluten-Free Chicken and Waffle Recipe Ever

Chicken and waffles are a quintessential diner classic, perfect for brunch, lunch, or dinner. So, we’re sharing the best gluten-free chicken and waffle recipe ever with you.

Making a gluten-free waffle that is fluffy yet crisp on the outside is challenging, but our recipe solves both problems. Our waffle is crisp on the outside but light and fluffy on the inside. The fried chicken is golden brown, delicious, and moist with savoury and super crunchy breading. This combination of soft sweet waffle and crunchy chicken makes this the best gluten-free chicken and waffle recipe. This is an unforgettable meal, that will be an instant hit, with family and friends.

This gluten-free chicken and waffle recipe is perfect for brunches, lunches, potlucks, and dinners. When serving this, as an appetizer, you could cut the chicken into smaller pieces (before breading it), and place the cooked chicken pieces on a quarter of the Belgian waffle, spearing with a toothpick, so they stay together and are easy to serve on a buffet.

When making our gluten-free chicken and waffle recipe we used a Belgium waffle maker with our homemade buttermilk batter. You could use any waffle maker that you have (mini waffles, character-shaped waffles etc..) or skip making the waffle altogether, and use your favourite frozen gluten-free waffle (I love Life Smart gluten-free waffle or Nature’s Path gluten-free waffles.)

The Best Gluten-Free Chicken and Waffle Recipe Ever

Ingredients:

For The Buttermilk Waffles:

• 3 large eggs or 2 extra large eggs
• 1 tbsp of gluten-free vanilla extract (you can use 1-1 1/2 tsp gluten-free vanilla bean paste)
• 1 1/2 C of buttermilk*
• 1/8 c melted butter
• 1 1/2 tbsp of baking powder
• 2 cups of Bob’s Red Mill Gluten Free 1 to 1 Baking Flour, or any cup-4-cup gluten-free flour
• 1 tsp baking soda
• 3 tbsp of sugar
• Pinch of salt

*Pro Tip: By adding 1 1/2 tsp of white vinegar to milk, you can make buttermilk at home. See directions below. 👇

For The Gluten-Free Fried Chicken:

• 2 Lbs of boneless skinless chicken thighs – roughly 9 thighs

Pro Tip: You can use bone-in and skin on thighs, then take the skin off and remove the bone yourself. I save these pieces in a bag in the freezer to make the best chicken stock. It is so economical, with no waste.

Pro Tip: You can use any chicken pieces that you prefer, but boneless chicken is easier to eat with waffles, and dark meat will be much juicier.

• 1 1/2 cups all-purpose gluten-free flour
• 2 teaspoons baking powder
• 1 cup rice flour
• 2 teaspoons salt, with additional salt for sprinkling on the hot chicken right out of the frier.
• 3 teaspoons granulated garlic
• 2 teaspoons each of ground black pepper and granulated onion
• 2 cups buttermilk
• Neutral oil for frying

Directions:

To Make The Buttermilk:

• Pour milk into a bowl or measuring cup, and add the white vinegar.
• Mix well.
• Allow to sit for 5 -10 minutes, until the liquid looks “curdled” then use in the recipe.

Pro Tip: For the entire recipe you need 3 1/2 cups of butter milk. So, I added 3 1/2 teaspoons of white vinegar to 3 1/3 cups of milk, making it all at once.

Pro Tip: Do this first and while it sits for 5-10 minutes, you can start measuring your dry ingredients.

For The Buttermilk Waffle Batter:

• Prepare a rimmed cookie sheet with a rack or lined in parchment paper, and set aside.
• In a heatproof microwavable container, melt butter in the microwave and set aside.

Pro Tip: Allow the butter to cool, as you don’t want the hot butter to scramble the eggs.

• In a bowl, mix the baking powder, baking soda, sugar, salt, and flour. Whisk the dry ingredients together, as this aerates the flour, but without the mess.
• In a separate bowl, mix the eggs, vanilla extract, buttermilk, and cooled melted butter.
• Combine the wet ingredients into the dry, and stir well. There can be some small lumps in the batter. But whisk until almost smooth.
• Cover the batter, and allow it to rest for a minimum of 15 minutes, but 30 minutes is better.

Pro Tip: The longer the batter can rest, the better. This is one of our favourite gluten-free baking tips. As gluten-free flour does not absorb liquid the same way, as traditional wheat flour. By letting the batter sit, it gives the gluten-free flours and starches more time to absorb the moisture. Resulting in a product that is lighter and free of that notorious gluten-free “gritty” mouth feel. That grit is the result of gluten-free flours that are often high in starches and rice flour, which take longer to absorb moisture than regular “gluten” flour

• While the batter rests you can make the fried chicken.

For The Gluten-Free Fried Chicken:

• Prepare your chicken. This might mean removing the skin and bones or just trimming excess fat.
• Pat your chicken dry with a paper towel and set aside.
• Whisk together the gluten-free flour, rice flour, garlic powder, black pepper, onion powder, baking powder, and salt.
• Split the flour mixture between 2 containers.
• Pour your buttermilk into a third container.

Pro Tip: You want to set this up as a breading station, having a flour container, a buttermilk container, and another flour container.

Pro Tip: I started with half of the buttermilk in the container. If you don't use all of your buttermilk, it won’t be contaminated by the chicken, then it can be used, again. Remember once the chicken has touched the buttermilk you can't reuse it.

Pro Tip: You may want to wear at least one glove, (on your dominant hand) just because this part gets a little messy.

• Taking one piece of chicken at a time, dredge your chicken into the first flour mixture. Press the flour into the chicken thigh well, so it covers every nook and cranny.
• Next, dip the chicken in the buttermilk. Make sure it is completely drenched.
• Pick the chicken up and allow excess buttermilk to drip off the chicken.
• Place the chicken into the second flour mixture and press it in the flour again. Make sure that there aren’t any wet areas and that it is completely coated in the flour.
• Place the breaded chicken piece on a plate.
• Once all the chicken is coated, dip each piece again in the buttermilk and press into the flour mix again.

Pro Tip: This second dip isn't necessary, but I find it gives you a better crunch. It also uses up all of the remaining milk and flour.

• Heat at least 1 inch of neutral cooking oil in a pot to 350°F
• Preheat your oven to 350°F
• Prepare a cookie sheet with a wire rack (so the oil can drip off) or a parchment-lined cookie sheet if you don’t have a rack.

Pro Tip: I always place foil under the rack on the sheet- it makes cleanup easier.

• Fry chicken 1 or 2 pieces at a time (depending on the size of the pot/pan you use), as you do not want the pan to be overcrowded or the oil temperature to decrease.
• When frying the chicken, you know to remove it when it is an even deep golden brown.
• Once removed from the oil, place on the rack and sprinkle them lightly with salt. You need the chicken to be fresh from the oil so the salt sticks.

• When all the chicken is fried, check the temperature with an instant-read thermometer inserted into the thickest point of the meat. It will probably read around 120°F, which is not cooked.
• Place the tray of chicken in the oven for at least 10 minutes or until an instant-read thermometer inserted into the thickest point of the meat reads at least 170°F.

Pro Tip: Chicken is cooked at 170°F.

Making The Waffles:

• When the chicken is in the oven make the waffles.
• Heat the waffle maker.
• Spray the waffle maker with either gluten-free cooking spray, neutral oil in a spray bottle, or a knob of butter to grease it so the waffle doesn’t stick.

Pro Tip: It takes about 3/4C batter to make a large 4-quadrant Belgium waffle.

• Gently, pour the batter as evenly as possible over the waffle maker.
• Use a silicon spatula to help even out the batter over the waffle maker, as the batter is thick and will not move on its own.

Pro Tip: This recipe will give you about 4 Belgium waffles (that’s 16 quarters)

• Cook until they are golden and set.

Pro Tip: Follow the waffle maker's instructions for use.

• Use a clean silicon spatula to gently remove them from the waffle maker, then place them on your prepared waffle tray and keep them warm in the oven. This way all the waffles stay warm, as you make the rest of the waffles.
• Serve with 1-2 pieces of chicken on top of a waffle.

This gluten-free chicken and waffle recipe can be served with honey, maple syrup, or hot honey for some added kick. You may want to use some gluten-free hot sauce with them too.

Enjoy!

The Best Gluten-Free Chicken and Waffle Recipe Ever

Print Recipe/Tips

Nutrition facts: 200 calories 20 grams fat

Ingredients

For The Buttermilk Waffles:

• 3 large eggs or 2 extra large eggs
• 1 tbsp of gluten-free vanilla extract (you can use 1-1 1/2 tsp gluten-free vanilla bean paste)
• 1 1/2 C of buttermilk*
• 1/8 c melted butter
• 1 1/2 tbsp of baking powder
• 2 cups of Bob's Red Mill Gluten Free 1 to 1 Baking Flour, or any cup-4-cup gluten-free flour
• 1 tsp baking soda
• 3 tbsp of sugar
• Pinch of salt

For The Gluten-Free Fried Chicken:

• 2 Lbs of boneless skinless chicken thighs - roughly 9 thighs
• Pro Tip: You can use bone-in and skin on thighs, then take the skin off and remove the bone yourself. I save these pieces in a bag in the freezer to make the best chicken stock. It is so economical, with no waste.
• Pro Tip: You can use any chicken pieces that you prefer, but boneless chicken is easier to eat with waffles, and dark meat will be much juicier.
• 1 1/2 cups all-purpose gluten-free flour
• 1 cup rice flour
• 2 teaspoons baking powder
• 2 teaspoons salt with additional salt for sprinkling on the hot chicken, right out of the frier.
• 3 teaspoons granulated garlic
• 2 teaspoons each of ground black pepper and granulated onion
• 2 cups buttermilk *

   

• Neutral oil for frying

INSTRUCTIONS/NOTES/TIPS

To Make The Buttermilk :

• Pour milk into a bowl or measuring cup, and add the white vinegar.
• Mix well.
• Allow to sit for 5 -10 minutes, until the liquid looks “curdled” then use in the recipe.
• Pro Tip: For the entire recipe you need 3 1/2 cups of butter milk. So, I added 3 1/2 teaspoons of white vinegar to 3 1/3 cups of milk, making it all at once.
• Pro Tip: Do this first and while it sits for 5-10 minutes, you can start measuring your dry ingredients.

For The Buttermilk Waffle Batter:

• Prepare a rimmed cookie sheet with a rack or lined in parchment paper, and set aside.
• In a heatproof microwavable container, melt butter in the microwave and set aside.
• Pro Tip: Allow the butter to cool, as you don’t want the hot butter to scramble the eggs.
• In a bowl, mix the baking powder, baking soda, sugar, salt, and flour. Whisk the dry ingredients together, as this aerates the flour, but without the mess
• In a separate bowl, mix the eggs, vanilla extract, buttermilk, and cooled melted butter.
• Combine the wet ingredients into the dry, and stir well. There can be some small lumps in the batter. But whisk until almost smooth.
• Cover the batter, and allow it to rest for a minimum of 15 minutes, but 30 minutes is better.

For The Gluten-Free Fried Chicken:

• Prepare your chicken. This might mean removing the skin and bones or just trimming excess fat.
• Pat your chicken dry with a paper towel and set aside.
• Whisk together the gluten-free flour, rice flour, garlic powder, black pepper, onion powder, baking powder, and salt.
• Split the flour mixture between 2 containers.
• Pour your buttermilk into a third container.
• Pro Tip: You want to set this up as a breading station, having a flour container, a buttermilk container, and another flour container.
• Pro Tip: I started with half of the buttermilk in the container. If you don't use all of your buttermilk, it won’t be contaminated by the chicken, then it can be used, again. Remember once the chicken has touched the buttermilk you can't reuse it.
• Pro Tip: You may want to wear at least one glove, (on your dominant hand) just because this part gets a little messy.
• Taking one piece of chicken at a time, dredge your chicken into the first flour mixture. Press the flour into the chicken thigh well, so it covers every nook and cranny.
• Next, dip the chicken in the buttermilk. Make sure it is completely drenched.
• Pick the chicken up and allow excess buttermilk to drip off the chicken.
• Place the chicken into the second flour mixture and press it in the flour again. Make sure that there aren't any wet areas, and that it is completely coated in the flour.
• Place the breaded chicken piece on a plate
• Once all the chicken is coated, dip each piece again in the buttermilk, and press into the flour mix again.
• .Pro Tip: This second dip isn't necessary, but I find it gives you a better crunch. It also uses up all of the remaining milk and flour.
• Heat at least 1 inch of neutral cooking oil in a pot to 350°F
• Pre-heat your oven to 350°F
• Prepare a cookie sheet with a wire rack (so the oil can drip off) or a parchment-lined cookie sheet if you don't have a rack.
• Pro Tip: I always place foil under the rack on the sheet- it makes cleanup easier.
• Fry chicken 1 or 2 pieces at a time (depending on the size of the pot/pan you use), as you do not want the pan to be overcrowded or the oil temperature to decrease.
• When frying the chicken you know to remove it when it is an even deep golden brown.
• Once removed from the oil, place on the rack, and sprinkle lightly with salt. You need the chicken to be fresh from the oil; so the salt sticks.
• When all the chicken is fried, check the temperature with an instant-read thermometer inserted into the thickest point of the meat. It will probably read around 120°F which is not cooked.
• Place the tray of chicken in the oven for at least 10 minutes or until an instant-read thermometer inserted into the thickest point of the meat reads at least 170°F.
• Pro Tip: Chicken is cooked at 170°F.

Making The Waffles:

• When the chicken is in the oven make the waffles.
• Heat the waffle maker.
• Spray the waffle maker with either gluten-free cooking spray, neutral oil in a spray bottle, or a knob of butter to grease it so the waffle doesn’t stick.
• Pro Tip: It takes about 3/4C batter to make a large 4-quadrant Belgium waffle.
• Gently, pour the batter as evenly as possible over the waffle maker.
• Use a silicon spatula to help even out the batter over the waffle maker, as the batter is thick and will not move on its own.
• Pro Tip: This recipe will give you about 4 Belgium waffles (that’s 16 quarters)
• Cook until they are golden and set.
• Pro Tip: Follow the waffle maker's instructions for use.

• Use a clean silicon spatula to gently remove them from the waffle maker, then place them on your prepared waffle tray and keep them warm in the oven. This way all the waffles stay warm, as you make the rest of the waffles.

• Serve with 1-2 pieces of chicken on top of a waffle.

Did You Try This Recipe or These Tips?

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