Lately I have felt sorry for my Hubs always eating SUPER healthy meals when he would rather chow down on a burger or anything fried. I was on the phone with my sister-in-law, Blaine, when I was on my way to the grocery store yesterday afternoon. Talk about a good cook. She is WONDERFUL!! Maybe one day I will bring you some of her recipes :). Anyway, she was telling me she had made orzo with chicken thighs in a white wine sauce. It sounded delicious and kept my mind on chicken thighs. Somehow my mind went to chicken and waffles and bingo, there's dinner! I gathered up my groceries and headed back home to prepare supper. I was pretty excited about how this turned out. I would make this again over and over!
Chicken and Waffles
GF, DF
Fried Chicken Ingredients:
about 2 cups coconut milk
4 bone-in, skin on, chicken thighs
3 cups oil for frying, I used vegetable (check your ingredients)
1 1/2 almond flour
1 t garlic powder
1 t dry mustard
1/2 t black pepper
1 1/2 t salt
1 t paprika
Waffles Ingredients:
1 cup GF all purpose flour
2 t baking powder
pinch of salt
1/4 cup coconut oil, melted
1 cup coconut milk (or other DF, GF milk substitute)
1 t pure vanilla extract
1 egg (could substitute for 1/4 c unsweetened applesauce to make vegan)
Chili Syrup:
1 cup GF maple syrup
1 T chili oil
1 T ground cinnamon
Lets start with your chicken. Add your chicken thighs into a medium baking dish. Add about 2 cups coconut milk to cover the thighs. I like to use coconut milk because it is thick like the traditional buttermilk used in fried chicken.
Cover with plastic wrap and place in the refrigerator for at least an hour or up to overnight. The purpose of this is to flavor the actual chicken before you bread the thighs.
While your chicken is soaking, get your breading together. Add the almond flour, garlic powder, dry mustard, black pepper, salt, and paprika into a large ziplock bag. Securely close the bag and shake until the ingredients are evenly distributed.
Once the chicken has soaked in the milk for at least an hour, remove from the fridge. One thigh at a time, place the milk coated thigh into the flour mixture. Close the bag and stir to evenly coat.
Using tongs, remove the thigh, shaking any excess flour off. Place the chicken on a drying rack to rest for about 10 minutes to dry out a little bit. Repeat the process with the remaining 3 thighs.
Pour about 3 cups of your frying oil into a cast iron skillet. Heat the oil to about 370°. A little trick is to put a wooden stick (such as a toothpick or kabob skewer) if bubbles travel up the wood, the oil is ready.
Add your chicken thighs (two at a time) into the hot oil. The oil should bubble up immediately. Cook for about 12 minutes, turning half way through.
Place on a napkin covered plate to let any excess oil soak up. Repeat the process with the remaining two thighs.
While your second set of thighs are cooking, heat up your waffle iron. Mix your all purpose flour, baking soda, and salt together in a medium bowl.
Add in your melted coconut oil, milk, vanilla, and egg. Stir until you have created your batter.
Once your waffle iron is heated, pour in your batter. My waffle iron has a specific belgian waffle setting and it cooks for 5 minutes.
While your waffles are cooking, add your syrup, chili oil, and cinnamon in a small sauce pan. Bring to a simmer and allow to cook for 5 minutes.
Remove from heat and allow to thicken a little.
Serve your chicken on top of your waffles and drizzle with the chili syrup.
Hope you enjoy! Thanks Y'all!
-Wise Wife
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