Chicken and Waffles, Breakfast on a Skewer!
I tend to stick with the same basic brunch menu year after year, maybe changing an ingredient here or there, but leaning into what I know has worked in the past. This year for Easter though, I wanted to try something different.
These Chicken and Waffle Skewers were a great addition to my brunch repertoire. Unlike their full-sized version, you can sample a bite or two and still have room for all the other goodies. Everyone seemed to enjoy them, and I thought they were great.
6 Servings
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Ingredients:
Waffle ingredients:
- 3 tbsp. melted butter at room temperature
- 3 tbsp. sugar
- 1/3 cup sourdough discard
- 2 eggs
- 3/4 tsp. vanilla
- 1 cup milk (I used 2%)
- 155 g. gluten free all-purpose flour
- 1-½ tsp. baking powder
- ¾ tsp. baking soda
- ¾ tsp. salt
Chicken ingredients:
- ½ tsp. salt
- ½ tsp. pepper
- ½ tsp. garlic granules
- ½ tsp. onion granules
- ½ tsp. paprika
- 8 chicken breast tenders
- milk or buttermilk (see preparation)
- 1 cup cornstarch
- 1 cup canola oil
- powdered sugar and maple syrup for serving
Preparation:
For the gluten free waffles, I used the batter from my Gluten Free Sourdough Discard Pancake recipe and adjusted the yield to 6 servings or 6 full-sized waffles.
Just whisk together all of the ingredients and cook on your waffle iron at 350º for 4 minutes. Cool the waffles on a rack then cut each waffle into 4 pieces. You can make the waffles the day before and refrigerate them.
Can you use a gluten free waffle mix, or even (gasp) buy frozen waffles? Of course you can, I won’t tell! 😉
For the chicken, whisk together the first 5 ingredients, salt through paprika. Cut each chicken tender into 3 pieces, they should be about the same size as your waffle squares. Place the cut-up chicken in a bowl and add just enough milk to cover. Sprinkle with ½ tsp. of the spice mixture.
Cover and refrigerate overnight.
The next morning, heat the canola oil in a deep skillet. Add the cornstarch and the rest of the seasoning mixture to a small bowl. When oil is very hot, use tongs to pick up one piece of chicken at a time and dredge in the cornstarch, shaking off the excess. Add to the hot oil and cook until browned on both sides and the internal temperature reaches 165º. If you’re not sure, use a thermometer.
Don’t crowd the pan, cook the chicken in batches if needed. As the pieces finish, place them on a rack to drain.
To assemble, arrange the waffles on a serving dish in a single layer (if you made them the night before, pop them into the microwave for 1 minute to reheat). Top each waffle section with a piece of chicken and secure with a skewer or toothpick.
You can sift a little powdered sugar over the top and have maple syrup to pass around at the table.
Wow, these little skewers were so tasty! The recipe was a bit of extra work, but I think everyone enjoyed them along with my usual brunch offerings. As I said before, it was all about trying something different. And would you believe, I myself had never had Chicken and Waffles before?
Notes ♪ When serving alongside other courses, you can plan on 2 to 4 skewers per person depending on appetites. I made 2 dozen for a gathering of 6 people and we did have leftovers. They were great the next day, reheated in the microwave.
Notes ♫ For the waffles, try Better Batter Gluten Free All-Purpose Flour- Use my Promo Code MGFC30 for 30% off your full price purchase!
Transfer to the prepared loaf pan and use a wet spatula to smooth the top out.
Bake for 1 hour and check the center with a toothpick. The top should be nice and golden brown.
Cool in the pan for 10 minutes, then lift the loaf out of the pan by grasping both sides of the parchment paper (you’re welcome).
Remove the parchment and cool on a rack before slicing. Cover any leftovers in plastic wrap and store at room temperature for up to 3 days.
Notes:
Bake for 25 minutes (check with a toothpick). Brush the tops with melted butter then cool in the pan for 10 minutes.
Transfer to a rack. If not serving immediately you can store them at room temperature in an airtight container for 1 day. Leftovers, if you have any can be frozen.
Whisk together the dry ingredients (sorghum flour through salt).
Add the dry ingredients to the wet and mix with the paddle attachment for 8 minutes to form a thick batter.
The recipe makes a small batch, breakfast for two. I ended up with 5 full size pancakes and one mini pancake. You can double or triple the recipe for a large family, or if you want extra to freeze for later.
Preparation:
Set up 2 bowls, whisk together the dry ingredients in one bowl (I strongly recommend that you weigh the flour), and the wet ingredients in the other. Stir the wet and dry ingredients together, just until moistened.
Melt butter 1 tbsp. at a time on the griddle. Scoop batter by 1/3 cups and add to the griddle, leaving space in between.
Cook for 5 minutes then flip. Cook 3-5 more minutes. Keep in mind that gluten free pancakes take longer to cook than regular pancakes. Check if they are done by inserting a toothpick in the center. If it comes out dry, they are ready.
If you have a little batter left over at the end, you can make a test pancake, here’s mine. Just one bite!
You can serve the pancakes immediately or freeze for later. I let mine cool completely on a rack, then wrapped them separately and stored in freezer safe bags.
Wet Ingredients:
Preparation:
Preheat the oven to 400º. Add the dry ingredients to the wet and use a 
Let the batter rest while the oven preheats, then spoon into a 
Bake for 20 minutes and check that they are done with a toothpick.
Cool in the pan for 15 minutes, then transfer to a rack.
If not serving immediately, you can cool to room temperature then wrap individually in plastic wrap and store in a freezer safe bag. I usually freeze muffins to have for breakfast during the week.
