Savory gluten free cheddar waffles topped with crispy baked chicken to sure to please for Sunday supper or any night you are craving comfort food.
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Now I couldn’t just leave you with my gluten free cheddar waffle recipe yesterday. I had to give you this homemade chicken and waffles recipe that will probably be one of my absolute favorite recipes of the year and hopefully yours too.
I’ve always wanted to make Chicken and Waffles. Not sure why since I’ve never even had Chicken and Waffles … probably because I don’t eat fried Chicken.
But I do eat baked chicken. Add panko and seasonings and you’d never guess it wasn’t fried.
Gary and I have a big pancake breakfast every Sunday, so we usually don’t eat lunch. Instead, we have an early dinner. Often times, it is comfort food. And this recipe for Baked Chicken and Waffles is absolutely perfect.
Have you ever had Chicken and Waffles? If not, I hope you will give my recipe a try. If you do, be sure to take a photo and send it to me.
Baked Chicken and Waffles with Maple-Thyme Gravy
Yields 4 servings
For the Chicken:
4 organic chicken thighs
¼ cup dijon mustard
3 cloves garlic, grated
1/2 cup gluten free panko bread crumbs
1/2 cup parmesan cheese, grated
1 teaspoon salt
½ teaspoon pepper
2 teaspoons paprika
1 Tablespoon maple syrup
1 Tablespoon extra virgin olive oil
4 gluten free cheddar waffles (get the recipe here)
For the Maple Gravy:
2 Tablespoons butter
2 Tablespoons gluten free flour
1 cup water (or chicken stock or vegetable broth)
2 teaspoons Penzey’s Sunny Paris
1 Tablespoon honey (I used ginger honey)
Salt and pepper to taste
1/4 cup pure maple syrup
For Baked Chicken:
Pre-heat oven to 475°F. Place a piece of parchment paper or foil on the baking sheet. Then place a metal cooling rack flat on top of a baking sheet. Spray cooling rack with non-stick spray and set aside.
In a small bowl, combine mustard, maple syrup and grated garlic.
In a shallow bowl, use fork to combine gluten free panko, parmesan cheese, salt, pepper, paprika, and olive oil.
Using a small pastry brush, thoroughly coat the garlic-mustard to the chicken. Working in batches, add mustard coated chicken to the panko mixture and press to evenly coat all sides. Place panko covered chicken on metal rack lined baking sheet.
Bake for 15 minutes. Reduce oven to 400°F and bake another 15-20 minutes.
For the Maple Gravy:
Heat butter in a heavy pan over medium heat. Add flour and stir constantly 2-3 minutes until flour turns golden brown. Slowly whisk in water. Add Sunny Paris and honey.
Over medium-high heat, bring to a boil, stirring constantly until gravy thickens (about 10 minutes).
Season with salt and pepper to taste, then stir in syrup. Reduce heat to low until ready to serve.
To Assemble the Chicken and Waffles:
The idea is to get all of the amazing flavors in one bite! Stack a piece of chicken on top of a waffle and drizzle with generous amounts of maple gravy.