Cajun Fried Chicken with Sour Cream Waffles & Hot House Syrup

I was stalking my friends' social media pages... 😒 ...I won't be judged for something we all do.

And I came across this restaurant's menu featuring Chicken and Waffles of different kinds and varieties.... pretty much everything except GLUTEN FREE 😩.

I have never seen a GF Waffle in a restaurant... ever, and they are soo easy to make with a box of Gluten Free Bisquick.

Let me tell y'all. This stuff has saved my life... and my love of breakfast. Next to these Sour Cream Waffles, my other favorite flavor to make is Banana Coconut with cinnamon... (that recipe comes later!) OR add in a handful of semi-sweet chocolate chips.. if I'm feeling frisky.

Anyways, the whole point of what I was saying was that I can't get a damn waffle, and I can't get some damn fried chicken... So I'm making it myself!

And what goes better with some fresh chicken and waffles than some AMAZING HOT SYRUP.... Basically take some Grade A Dark Maple Syrup... add in a dash of cayenne pepper and some red pepper flakes, then simmer till the flavors come together. Heartily pour over everything, and enjoy!

This recipe can easily be adapted back to non-gluten free, but gives this recipe a try! And, as always let me know how it goes...

Cajun Fried Chicken with Sour Cream Waffles & Hot House Maple Syrup

For Waffle

1 1/3 cup Bisquick Gluten Free Mix

1 1/4 cup Milk

3 TBSP Butter, melted

1 Egg, beaten

1/4 cup Sour Cream

For Chicken

6 Chicken Thigh and Drumstick pieces, seasoned (use either creole seasoning or simple seasoning)

1 cup Bisquick Gluten Free Mix

4 TBSP Creole Seasoning, divided

1 Egg, beaten with 1 TBSP milk

Oil for frying (I recommend either corn or peanut)

For Hot House Maple Syrup

1 cup Maple Syrup

1 tsp Cayenne Pepper

1 TBSP Crushed Red Pepper Flakes

Make the chicken: In large bowl, mix 2 TBSP of creole seasoning with 1 cup of gluten free mix. In additional bowl, whisk egg and milk, then add in 1 TBSP of Creole Seasoning. Pro Tip: Season every layer of your food. If you’ve never fried chicken before, this recipe is super simple. Using one hand for dry mix and one hand for wet mix, dip your chicken (wet) in the seasoned flour (dry), then the egg (wet), then back to the seasoned flour (dry). Place the chicken on a parchment or wax paper lined tray to allow the chicken to rest and for the coating to adhere.

In a cast-iron or other heavy bottom pan let your oil nice and hot (350 degrees F), it should come up slightly above halfway of the chicken sits in the pan. Using tongs, CAREFULLY lower the chicken into the oil, cook about 3-4 pieces at a time: do not overcrowd. When the chicken pieces are golden deep brown, move them to a wire cooling rack set over a sheet pan to catch drips (not paper towel, this makes food soggy). Season with a sprinkle more of the creole seasoning. Move the chicken to a 200 degrees F oven to keep warm until ready to serve. Keep cooking the chicken in batches until you’re all the way through cooking all the pieces of chicken. Make sure you take a temp of your chicken to ensure it’s reached the USDA standard of 165 degrees F. Hold until waffles and syrup are finished.

Make the waffle: Stir waffle ingredients until blended. Pour onto the center of hot greased waffle maker; close lid. Bake for about 5 mins or until steaming stops and the waffle is a deep golden color. You may have to flip it and/or leave the waffle for additional time.

Make the syrup: In a small saucepan, combine syrup, cayenne, and pepper flakes. Bring to a boil over high, then drop the temperature down to low and simmer for 5 minutes until the cayenne pepper cooks through and removes the harsh taste. If your syrup gets too thick, you can add a little water at a time until it gets back to the consistency you are looking for.

Time to build: Place waffle on plate, top with chicken pieces, then drizzle hot house syrup over the chicken and serve with more hot house syrup on the side. If you’re feeling frisky, chop some fresh parsley and sprinkle it over the top. Enjoy.