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

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In the morning:

Waffle batter

• 2 1/4 cups milk
• 1/2 cup butter (1 stick)
• 1 package instant dry yeast
• 1 teaspoon sugar
• 2 cups (9oz/256g) ATK gluten free flour mix (or Store bought 1-1 All Purpose Gluten free flour mix such as King Arthur Measure for Measure )
• 1 teaspoon xanthan gum (unless using store bought flour that already contains this)
• 1 teaspoon salt

Instructions:

1. Warm milk and butter in a medium saucepan over low heat just until the butter melts.
2. Meanwhile, place the yeast and sugar in a medium bowl. 
3. When the milk cools to 110-F, pour into the bowl with the yeast. Allow to sit until the yeast is bubbly, about 5 minutes.
4. Add the gluten-free flour mix, salt, and xanthan gum (if using); whisk until smooth. Cover with a tight fitting lid.
5. Cover, and allow to sit at room temperature for 8 hours or overnight.

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

Instructions

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: 

Fry the chicken first, then make the waffles. The chicken stays hot a long time and it also tastes fine at room temperature. The waffles should be eaten immediately.

Bread the chicken

• 1 cup gluten free all purpose flour blend (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: Any gluten free all purpose flour blend
• 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
• Flour option 3:
  • 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. Finish Waffle Batter that has been sitting all day.

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

To the bowl of waffle batter add the eggs, baking soda, and 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.