A classic comfort food made allergy friendly. You and your family will love this recipe.with sweet and savory flavors, perfect for brunch and even as an appetizer.
Servings: 16 mini sliders.
2 eggs or equivalent substitute
2 1/4 cups milk or non-dairy milk substitute
3 tablespoons sunflower oil or extra light olive oil
3 large boneless chicken breasts cut into 1 1/2 inch pieces
1 teaspoon sea salt
1/2 teaspoon black pepper
1 teaspoon powder garlic
1 egg or egg substitute
1/4 cup tapioca starch
1/4 cup gluten free bread crumb
1/2 cup sunflower oil
In a small bowl, mix together the gluten free breadcrumbs and the tapioca starch then transfer to a plate or shallow bowl. Set aside.
In a deep skillet heat the oil over medium high heat.
Beat egg in a shallow bowl and season with salt, pepper and garlic. Dip the chicken into the egg mixture. Remove a piece of chicken from the egg batter allowing the excess to drip off, and coat with the breadcrumb mixture. Add to the heated oil with a few more pieces of coated chicken, being careful not to overcrowd. Fry until golden, about 4-6 minutes per side, and transfer to a towel-lined plate. Repeat with remaining chicken.
To make the waffles:
To keep your waffles warm and crispy. Before you star whipping up the batter, place a cooling rack inside a baking sheet and bring to oven . Set oven at 225°F, this temperature will keep the waffles warm.
Add flour mixture to wet ingredients and whisk well until batter is free of lumps. Cook according to your waffle iron instructions. Place in cooling rack.
Let cool slightly, then place a piece of chicken on top of a waffle and top with another waffle. Drizzle with maple syrup. Serve immediately.
- We use the ChurWaffle Maker from the Burgess Brothers, waffles come out fluffy and crispy. Very easy to clean.