Wednesday, March 26, 2014

Gluten Free Maple Bacon Chicken and Waffles

It has been quite a challenge to find good gluten free menu options at our local restaurants. Generally, T has to order a salad without dressing and an appetizer to piece together a meal when we go out. I have taken this especially hard, since I do not need to follow a gluten free diet and when we find ourselves craving something we used to eat and enjoy, well, I need to find a way to bring it back. 
Mussels in White Wine Sauce with Linguine, Po' Boy Sandwiches, Chicken n Waffles; I'm sure you see where I'm going.

Recently, I received somewhat of a "starter kit" from Bob's Red Mill containing gluten free flours, all of which I used to create these recipes and to which I am incredibly grateful for. I know I'm not the first gal to create a gluten free waffle recipe, or a gluten free fried chicken recipe, but here's my thing...

It's gotta be good. I have to feel like I could have walked into a restaurant, ordered and eaten the best damn Gluten Free Chicken n Waffles ever. So in combination with my green smoothies, an occasional brunch of chicken n waffles is fine by me, and now, fine by my gluten free love.

...I probably should just open a restaurant and call it, "The Best Damn Gluten Free Restaurant Ever"

To get everything done at the same time, measure all of the ingredients, then begin cooking.  The bacon can sit the longest, so that should be done first, the chicken takes the longest to cook, so that can be done while the bacon is in the oven.

For the Fried Chicken
6 boneless chicken thigh pieces
2 cups buttermilk
1 tablespoon black pepper
2 teaspoons garlic powder
1 teaspoon cayenne pepper
1 cup white rice flour
1 cup potato starch
½ cup tapioca flour
¼ cup nonfat dry milk powder
1 teaspoon black pepper
1 tablespoon salt
1 teaspoon smoked paprika

1.    Lay the chicken between two pieces of plastic wrap and pound the chicken until it is just flattened. Don’t over do it!
2.    In a large bowl, combine the buttermilk, black pepper, garlic powder and cayenne pepper.
3.    Combine all of the remaining dry ingredients and mix well.
4.    Preheat oil in a skillet to about 260°
5.    While the oil is almost to the correct temperature, dip the chicken into the flour mixture, then into the buttermilk.  Let the excess buttermilk drain off, then toss back in the flour. Set the pieces in the oil to fry until golden brown, about 5-6 minutes per side.
For the Maple Bacon Waffles:
6-8 slices bacon
¼ cup maple sugar (or dark brown sugar)
1 cup white rice flour
¼ cup coconut flour
½ cup potato starch
¼ cup tapioca flour
¼ cup non fat dry milk powder
2 teaspoons baking powder
1/4 cup butter, melted
2 eggs
1 ½-2 cups whole milk
1 Tablespoon maple sugar (or dark brown sugar)
Preheat oven to 400°

1.    Place a baking rack over a foil lined baking pan and set aside. Coat the bacon on both sides with maple sugar and bake for 20-25 minutes. Remove from oven and transfer the bacon to a plate lined with parchment paper to cool.
2.    Coarsely chop the bacon and set aside while you make the waffle batter.
3.    In a large bowl, combine all of the dry ingredients and mix well. In a separate bowl, mix the butter, eggs, 1 ½ cups of milk and maple sugar.
4.    Stir the wet ingredients into the dry ingredients until smooth. If the batter is too dry, stir in the extra milk. The batter should be pourable.
Stir in the chopped bacon, and then pour the batter onto the waffle iron.

No comments:

Post a Comment

I always love to see your comments.