Healthy Dish

Spicy Gluten-Free Chicken and Cheddar Waffles with Blackberry-Maple Syrup

Ingredients

fresh blackberries: 4 piece
ancho chile powder: 1 tsp
red pepper flakes: 0.25 tsp
pure maple syrup: 1 cup
chicken tenders: 2 pound
orange, zested and juiced: 1 piece
salt and ground black pepper to taste: 0 piece
coconut flour: 0.5 cup
almond flour: 0.5 cup
minced garlic: 1 tsp
smoked paprika: 1 tsp
gluten-free all purpose baking flour: 2.25 cups
baking powder: 1 Tbsp
dried rosemary: 0.5 tsp
ground thyme: 0.5 tsp
sea salt: 0.25 tsp
cooking spray: 0 piece
butter, softened: 1 stick
maple syrup: 1 Tbsp
shredded sharp Cheddar cheese: 1 cup
eggs: 3 piece
almond milk: 1.75 cups
blackberries for garnish: 0.25 cup

Metric Conversion

Stages of cooking

Muddle 4 blackberries in the bottom of a microwave-safe glass serving jar. Add chile powder and red pepper flakes, then maple syrup; stir syrup briskly until well combined.
Place chicken in a large, shallow baking dish. Drizzle with orange juice and season liberally with salt and pepper. Refrigerate until needed. Whisk orange zest with coconut flour, almond flour, garlic, and paprika. Set dredging mixture aside.
Mix gluten-free flour, baking powder, rosemary, thyme, and sea salt together in another bowl to start the waffle batter.
Preheat the oven to 400 degrees F (200 degrees C). Preheat a waffle iron according to manufacturer's instructions and spray with cooking spray.
Beat butter and maple syrup together in a bowl using an electric mixer until creamy. Add eggs 1 at a time. Gradually add the gluten-free flour mixture and milk in 3 alternating batches. Stir in Cheddar cheese just until combined. Pour batter into the preheated waffle iron. Cook until crisp and deeply brown, 6 to 8 minutes per waffle. Place waffles on a baking sheet and keep warm in the preheating oven while preparing chicken.
Line another baking sheet with parchment paper. Gently shake excess orange juice off each chicken tender and press all sides into the reserved coconut flour mixture. Place coated chicken on the prepared baking sheet. Remove waffles from oven and keep warm.
Bake chicken in the preheated oven, flipping halfway, until browned on both sides, about 20 minutes total. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C).
Microwave syrup until warm, about 1 minute. Top each waffle with a warm chicken tender or two and a handful of blackberries. Drizzle with the warmed spicy maple syrup.

History of the Spicy Gluten-Free Chicken and Cheddar Waffles with Blackberry-Maple Syrup:

This dish is a modern twist on the classic Southern dish of chicken and waffles. The addition of Cheddar cheese and a spicy blackberry-muddled maple syrup takes this dish to the next level. The recipe is also gluten-free, making it accessible to those with dietary restrictions.

Tips and Tricks for Spicy Gluten-Free Chicken and Cheddar Waffles with Blackberry-Maple Syrup Recipe:

Make sure to properly season the chicken with salt and pepper before dredging it in the flour mixture.
Take care not to overmix the waffle batter, as this can result in tough waffles.
If the batter is too thick, add more almond milk to thin it out.
The maple syrup can be adjusted to taste by adding more or less red pepper flakes.

Tips for presenting the dish:

Serve the waffles and chicken on a large platter, garnished with fresh blackberries and a drizzle of the spicy maple syrup.
Consider adding a side of roasted sweet potatoes or a green salad for a complete meal.
Don't forget to bring a bottle of the extra spicy maple syrup to the table for those who like an extra kick of heat.

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