Chicken and waffles, a southern specialty, made gluten-free with Erewhon cereals, and a special curry twist! The Corn Flakes Cereal gives the chicken nuggets a super crunch. The curry flavor in the waffle is subtle, but just the right complement to the chili spiked maple syrup.
(I wrote this recipe for an Erewhon recipe contest. I have no specific agenda with the brand.)
Curry Waffles and Cornflake Chicken Nuggets Recipe
1/4 cup rice flour
1 1/2 cups Corn Flakes Cereal, crumbled
1 pound boneless, skinless chicken breast
Salt and pepper
1/3 cup maple syrup
2 dried chipotle peppers (dried jalapeno pepper), split open- (typically my recipes are nightshade-free, you can of course just use maple syrup)
1 cup brown rice flour (or white rice flour)
1/2 teaspoon baking powder
1/8 teaspoon salt
1/8 teaspoon cumin
1/8 teaspoon coriander
1/8 teaspoon turmeric
1/8 teaspoon onion powder
2 tablespoons extra-virgin olive oil
1 cup hemp milk (unsweetened)
1 tablespoon maple syrup
1 cup Crispy Brown Rice- Gluten Free Cereal
Preheat the oven to 475 degrees F. Set out a bowl with 1/4 cup rice flour. Then a bowl with one egg beaten, and another bowl with the crumbled corn flakes. Finally set out a large baking dish and spray the bottom with cooking spray. Cut the chicken into nuggets. Season the chicken with salt and pepper. Dip each nugget in the flour, egg, corn flakes, and then set in the baking dish. Repeat until all of the nuggets are coated. Spray the top side of the nuggets and bake in the oven until cooked through. (About 12 minutes.)
In a small sauce pan, combine 1/3 cup maple syrup and dried chiles (including seeds). Heat on low to infuse the maple syrup with flavor but not hot enough to reduce the syrup. When it reaches the spicy level that you like, strain the syrup and serve.
For the waffles, combine the flour, baking powder, salt, and spices together in a large mixing bowl. In a small mixing bowl combine the egg, oil, milk, and maple syrup. Whisk together then pour into the mixing bowl with the dry ingredients. Stir then add the crispy rice cereal. Cook in a standard waffle iron according to the manufacture’s instructions. This recipe will make 4 standard sized waffles (as long as you don’t over fill the waffle maker).
Serve the hot waffles topped with chicken nuggets and maple syrup. Garnish with cilantro if desired.
I am sharing this recipe on Allergy Free Wednesdays,