This is a delicious recipe to serve just-for-you on a weekend morning, and I also love it for a sweet-and-savory breakfast for dinner option. It looks elegant to serve for guests, too. To serve a crowd, you can cook waffles to order or try my easy trick: as you make them, pop them onto a parchment lined sheet pan in a warm oven, then serve all at once. Keeping waffles warm in the oven helps them stay crisp, too, with less waiting! When you make these gluten-free chicken and waffles with spicy blackberry syrup – message me and I’ll head right over! 🙂
Sweet and spicy, these crispy gluten-free waffles are a savory partner for grain-free chicken tenders and a delicious spicy blackberry maple syrup.
- 1 cup pure maple syrup
- 1 teaspoon ancho chili powder
- ¼ teaspoon red pepper flakes
- 4 blackberries plus additional to serve
- 2 pounds chicken tenders
- Zest and juice of 1 orange
- ¼ cup coconut flour
- ¼ cup almond flour
- 1 teaspoon smoked paprika
- 1 teaspoon minced garlic
- 2 ¼ cup gluten free baking flour
- ½ teaspoon rosemary
- ½ teaspoon thyme
- 1 cup shredded sharp cheddar cheese
- 1 tablespoon baking powder
- ¼ teaspoon sea salt
- 1 stick softened butter
- 1 tablespoon maple syrup
- 3 eggs
- 1 ¾ cups almond milk
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Muddle blackberries in the bottom of a glass serving jar.
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Add spices, then maple syrup, and stir briskly to thoroughly combine.
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Warm in microwave for 1 minute, and set aside until ready to serve.
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Place chicken in a large shallow baking dish. Drizzle with juice from orange and season liberally with salt and pepper; set aside.
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In a shallow dish, whisk together orange zest, ½ cup coconut flour, ½ cup almond flour, smoked paprika and minced garlic; set aside and preheat oven to 400 degrees.
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In a large bowl, sift together flour, orange zest, baking powder, and salt.
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Using an electric mixer in a separate bowl, beat together butter and maple syrup.
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Gradually add flour blend and milk, alternating in three batches.
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Pour into waffle maker and bake (see note).
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Store on a baking sheet in a warm oven while preparing chicken.
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Line a baking sheet with parchment paper.
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Gently shake each chicken tender and press each side into reserved flour mixture.
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Place on parchment lined baking sheet and bake for twenty minutes, flipping at ten minutes to allow each side to brown.
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To serve: Top each waffle with a warm chicken tender or two and a handful of blackberries.
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Drizzle with warmed spicy maple syrup.
Try these blackberry waffles and leave a comment to let me know what you think!
These gluten-free chicken and waffles with spicy blackberry syrup are my favorite ever version of chicken and waffles, and these are gluten-free, too!
Love breakfast? Try these breakfast recipes!
- Air Fryer Sweet Potato Hash with Bacon
- White Sweet Potato Hash with Bacon and Cranberries
- Whole30 Breakfast Skillet with Turmeric, Kale and Sweet Potatoes
- Breakfast Soup with Sausage and Eggs
- Gluten-Free Chicken and Waffles from Fearless Dining