This dish must be started the night before or 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: 

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

Maple Butter Syrup

• 4 tablespoons melted butter
• 1/2 cup maple syrup

Whisk together.

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.