This dish must be started in the morning if you want to serve for dinner. The chicken recipe is adapted from marionskitchen.com.

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In the morning:

Waffle batter

• 1 cup buttermilk
• 218 grams ATK gluten free all-purpose flour 
• 22 grams Judee’s modified tapioca starch (or more flour)
• 1 tablespoon packed brown sugar
• 1/2 teaspoon instant yeast 

Mix all ingredients and set aside to rise for 8 hours.

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Chicken marinade

• 12 chicken tenders
• 3/4 cup buttermilk
• 1 /2 teaspoon sweet paprika
• 1 small garlic clove, finely grated
• 1/4 teaspoon red pepper
• 1/2 teaspoon dried oregano
• 1/2 tablespoon kosher salt

1. Prepare the marinade by mixing the ingredients in a large bowl. 
2. Add the chicken. Cover and refrigerate for 4-8 hours. 

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Dinner time: 

It’s challenging to prepare the chicken and the waffles at the same time, so unless you have some help, cook the chicken first and let it sit while you make the waffles – fried chicken holds up well at room temperature, while waffles taste best hot off the iron.

Bread the chicken

• 1 cup gluten free all purpose flour (see options below)
• 1/2 teaspoon onion powder
• 1 teaspoon garlic powder (omit if used fresh garlic in buttermilk soak)
• 1/2 teaspoon kosher salt
• 1/2 teaspoon freshly ground black pepper
• 1/4 teaspoon cayenne pepper

• Flour Option 1: For the easiest version use this recipe for tempura batter.

• Flour Option 2: Make your own flour blend:
  • 1/2 cup (80g) rice flour
  • 1/4 cup (30g) tapioca flour
  • 1/4 cup (48g) potato starch

• Option 3 (preferred):
  • 1/2 cup King Arthur GF Bread flour
  • 1/2 cup ATK flour blend

Instructions

1. Mix together all ingredients into a shallow bowl or plate. 

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When Ready to Cook:

Step 1: Add to the waffle batter that has been siting all day/overnight:

• 2 large eggs, beaten
• 1/4 teaspoon baking soda
• 2 teaspoons vanilla extract

Step 2: Heat Belgian waffle iron and heat 2 inches of oil in a large dutch oven.

Step 3: Fry the chicken

1. Working in batches of 3-4 chicken tenders at a time, remove the chicken from the buttermilk, tapping off any excess buttermilk and place in the flour mixture. Coat both sides well. Remove and set on a plate. Repeat.
2. Carefully place the chicken in the hot oil. Cook for about 4 minutes, then flip over. Cook for 4-5 more minutes, until golden brown and the internal temperature of the chicken reaches 165F. Continue with remaining chicken.

Step 4: Cook the waffles

1. Pour about 1/2 cup batter into the waffle maker.
2. Cook until golden brown.

To serve:

1. Place a waffle on a plate and top with a fried chicken tender.
2. Pour syrup over the top and sprinkle with powdered sugar.