There’s something about chicken and waffles that just feels right. The crunch of the perfectly seasoned fried chicken. The fluffy, slightly sweet waffle.
The way the maple syrup ties it all together like a perfect love story. Growing up, I remember my grandma making the best fried chicken—crispy, golden, seasoned just right. And waffles? My mom had a way of making them light as air.
So, when I had to go gluten-free, I refused to let go of this classic. Instead, I made it better.
This recipe gives you everything you love about chicken and waffles—crispy, juicy, golden-fried chicken and soft, slightly crisp waffles—without the gluten.
It’s real food, made with fresh, easy-to-find ingredients that actually taste like home. Let’s get to it.
Chef’s Tips
- For Extra-Crispy Chicken: Double dredge it—flour, egg, flour. The cornstarch helps make it extra crunchy.
- Waffle Pro-Tip: Cornstarch is the secret to making them crisp up without drying out.
- Spice It Up: A little cayenne in the waffle batter makes the flavors pop.
Crispy Gluten-Free Chicken and Waffles
A gluten-free take on the classic Southern favorite—crispy, juicy fried chicken with fluffy, golden waffles, all without the gluten.
- Total Time: 1 hour 5 minutes
- Yield: 4 servings 1x
Ingredients
For the Chicken
- 4 boneless, skinless chicken thighs (or breasts, but thighs stay juicier)
- 1 cup buttermilk (or dairy-free alternative + 1 tbsp lemon juice)
- 1 tsp hot sauce (optional, but highly recommended)
- 1 cup gluten-free all-purpose flour
- ½ cup cornstarch (for extra crunch)
- 1 tsp salt
- ½ tsp black pepper
- 1 tsp paprika
- ½ tsp garlic powder
- ½ tsp onion powder
- ¼ tsp cayenne (skip if you don’t like heat)
- 2 eggs
- 2 tbsp water
- Oil for frying (avocado oil or peanut oil works best)
For the Waffles
- 1 ½ cups gluten-free all-purpose flour
- 2 tbsp cornstarch (makes them crispier)
- 1 tbsp sugar
- 1 tbsp baking powder
- ½ tsp salt
- 1 ¼ cups milk (or dairy-free alternative)
- 2 eggs
- ¼ cup melted butter (or coconut oil)
- 1 tsp vanilla extract
For Serving
- Pure maple syrup
- Butter
- Hot honey (if you’re feeling fancy)
Instructions
Step 1: Marinate the Chicken
- In a bowl, mix buttermilk and hot sauce. Add the chicken and let it soak for at least 30 minutes, but overnight is even better. This makes the chicken crazy tender.
Step 2: Make the Waffle Batter
- In a large bowl, whisk together the flour, cornstarch, sugar, baking powder, and salt.
- In another bowl, mix the milk, eggs, melted butter, and vanilla.
- Combine the wet and dry ingredients. Don’t overmix—lumps are fine. Let the batter rest while you fry the chicken.
Step 3: Fry the Chicken
- Heat about 2 inches of oil in a deep skillet to 350°F.
- In a shallow dish, whisk together gluten-free flour, cornstarch, salt, black pepper, paprika, garlic powder, onion powder, and cayenne.
- In another dish, beat the eggs with water.
- Remove chicken from the marinade, letting excess drip off. Dredge in the flour mixture, dip into the egg mixture, then back into the flour.
- Fry for 5-7 minutes per side until golden brown and crispy. Internal temp should hit 165°F.
- Drain on a wire rack over a baking sheet to keep it crispy.
Step 4: Cook the Waffles
- Heat a waffle iron and grease it lightly.
- Pour in the batter and cook according to your waffle maker’s instructions (usually 3-4 minutes) until golden and crisp.
Step 5: Assemble & Serve
- Stack those waffles up, top with crispy chicken, and drizzle with maple syrup. Feeling bold? Add a little hot honey for a spicy kick.
Notes
For dairy-free, use almond or oat milk and coconut oil instead of butter.
- Prep Time: 40 minutes
- Cook Time: 25 minutes
- Category: Breakfast, Brunch, Dinner
- Method: Frying, Waffle Iron
- Cuisine: Southern, Comfort Food
- Diet: Gluten Free
Nutrition
- Serving Size: 1 plate (1 waffle + 1 piece of chicken)
- Calories: ~620
- Sugar: 9g
- Sodium: 780mg
- Fat: 34g
- Saturated Fat: 8g
- Unsaturated Fat: 22g
- Trans Fat: 0g
- Carbohydrates: 52g
- Fiber: 3g
- Protein: 32g
- Cholesterol: 135mg
