Chicken and Waffles (Gluten Free)
If you're looking for a new recipe that will please the whole family and won't take hours to prep, this one's for you!
1 pound of chicken, cut into strips
1 ½ cups unsweetened almond milk
1 ½ tablespoons lemon juice
2 teaspoons paprika
2 teaspoons salt
1 teaspoon pepper
1 ½ cups Watusee Chickpea Crumbs (or other gluten free “bread” crumbs)
Pamela's Gluten Free Pancake and Baking Mix (follow instructions on bag to pre-make waffles)
Mix almond milk and lemon juice together and let sit for 10 minutes, or until it begins to slightly curdle.
Place chicken strips in large glass container. Mix almond milk/lemon juice mixture, paprika, salt, and pepper together, and pour over top of chicken strips, stirring to coat all pieces. Cover and allow strips to marinate in the refrigerator for at least 2-4 hours.
Heat oven to 425 F
Place chickpea crumbs in flat a dish. Remove chicken strips from the marinade and dredge in the chickpea crumbs to evenly coat. Arrange strips on a raised baking sheet (can be done by placing a cooling rack on top of a baking sheet). Bake until cooked through and golden brown, approximately 20-25 minutes.
Make waffles ahead of time and store in freezer using Pamela’s Gluten Free Pancake and Baking Mix. Follow instructions on back of package for making waffles.
Waffles can be made days or weeks in advance and stored in the freezer. Simply take waffles out of freezer and let thaw for 15 minutes before gently warming in the toaster.
Place chicken on top of waffles, and lightly drizzle with pure maple syrup. Serve your favorite salad or veggie on the side for a complete dinner. Enjoy!