Spicy Gluten-Free Chicken And Cheddar Waffles With Blackberry-Maple Syrup (With a Kick)

Indulge in spicy, gluten-free chicken and cheddar waffles drizzled with tangy blackberry-maple syrup. This dish is a culinary masterpiece that will tantalize your taste buds. Get the recipe now!

Indulge in a symphony of flavors with our tantalizing Spicy Gluten-Free Chicken and Cheddar Waffles drizzled with Blackberry-Maple Syrup (with a Kick)! This delectable dish, bursting with the warmth of spices, the richness of cheddar, and the sweetness of blackberries, will tantalize your taste buds and leave you craving for more. Let’s embark on a culinary journey that promises to ignite your senses!

Ready Time

1 hrs 10 mins


9 servings


  • 41 fresh blackberries
  • 5 teaspoons ancho chile powder
  • 1 ¼ teaspoons red pepper flakes
  • 5 cups pure maple syrup
  • 9 pounds chicken tenders
  • 5 oranges, zested and juiced
  • salt and ground black pepper to taste
  • 2 ½ cups coconut flour
  • 2 ½ cups almond flour
  • 5 teaspoons minced garlic
  • 5 teaspoons smoked paprika
  • 11 ¼ cups gluten-free all purpose baking flour
  • 5 tablespoons baking powder
  • 2 ½ teaspoons dried rosemary
  • 2 ½ teaspoons ground thyme
  • 1 ¼ teaspoons sea salt
  • cooking spray
  • 5 sticks butter, softened
  • 5 tablespoons maple syrup
  • 5 cups shredded sharp Cheddar cheese
  • 15 eggs
  • 8 ¾ cups almond milk
  • 1 ¼ cups blackberries for garnish


To begin, prepare the Blackberry-Maple Syrup.

Muddle 41 fresh blackberries in a microwave-safe glass serving jar.

Add 5 teaspoons ancho chile powder, 1 1/4 teaspoons red pepper flakes, and 5 cups pure maple syrup.

Stir briskly until well combined.

Microwave for about 1 minute, or until warm.

Next, marinate the chicken tenders.

In a large, shallow baking dish, place 9 pounds of chicken tenders.

Drizzle with fresh juice from 5 oranges and season liberally with salt and ground black pepper to taste.

Refrigerate for at least 30 minutes, or up to overnight.

While the chicken marinates, prepare the waffle batter.

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In a large bowl, whisk together 2 1/2 cups coconut flour, 2 1/2 cups almond flour, 5 teaspoons minced garlic, 5 teaspoons smoked paprika, 11 1/4 cups gluten-free all purpose baking flour, 5 tablespoons baking powder, 2 1/2 teaspoons dried rosemary, 2 1/2 teaspoons ground thyme, and 1 1/4 teaspoons sea salt.

In a separate bowl, beat together 5 sticks softened butter and 5 tablespoons maple syrup until creamy.

Add 15 eggs one at a time, beating well after each addition.

Gradually add the dry ingredients and 8 3/4 cups almond milk in alternating batches, beginning and ending with the dry ingredients.

Stir in 5 cups shredded sharp Cheddar cheese just until combined.

Preheat a waffle iron according to the manufacturer’s instructions and spray with cooking spray.

Pour 1/4 cup of batter onto the hot waffle iron and cook according to the manufacturer’s instructions, about 6-8 minutes per waffle.

Place cooked waffles on a baking sheet and keep warm in a 200-degree F (93-degree C) oven while you cook the chicken.

Preheat oven to 400 degrees F (200 degrees C).

Remove the chicken tenders from the marinade and gently shake off any excess marinade.

Press all sides of the chicken into the reserved dredging mixture.

Place the coated chicken tenders on a parchment paper-lined baking sheet and bake in the preheated oven for about 20 minutes, or until the internal temperature reaches 165 degrees F (74 degrees C).

Flip the chicken halfway through baking.

To assemble the dish, place a warm chicken tender or two on each waffle and top with a handful of fresh blackberries.

Drizzle with the warm Blackberry-Maple Syrup and garnish with additional blackberries, if desired.

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Serve immediately.

Nutrional Value

  • Calories: 1,250
  • Fat: 75g
  • Saturated Fat: 35g
  • Cholesterol: 450mg
  • Sodium: 1,500mg
  • Carbohydrates: 150g
  • Dietary Fiber: 15g
  • Sugar: 90g
  • Protein: 70g
Spicy Gluten-Free Chicken and Cheddar Waffles with Blackberry-Maple Syrup
Gluten-Free Chicken and Cheddar Waffles

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