Chicken Fried Chicken Recipe

Prepare the Chicken

Marinate chicken breasts in buttermilk for at least 2 hours or overnight in the refrigerator.

Coat the Chicken

In a shallow dish, combine gluten-free flour, cornmeal, paprika, garlic powder, onion powder, black pepper, and salt. In another bowl, beat the eggs. Remove chicken from buttermilk, allowing excess to drip off, and dredge in the flour mixture, then dip in the egg, and coat again in the flour mixture.

Fry the Chicken

Heat vegetable oil in a large skillet over medium-high heat. Fry the chicken for about 5-7 minutes on each side or until golden brown and cooked through. Drain on paper towels.

Mix the Waffle Batter

In a large bowl, whisk together gluten-free flour, baking powder, baking soda, salt, and sugar. In another bowl, combine buttermilk, eggs, melted butter, and vanilla extract. Pour the wet ingredients into the dry ingredients and mix until just combined.

Cook the Waffles

Preheat a waffle maker and lightly grease it. Pour batter into the waffle maker and cook according to the manufacturer's instructions until golden brown. Keep warm.

Prepare the Corn Relish

In a bowl, combine fresh corn kernels, diced red bell pepper, diced red onion, lime juice, and chopped cilantro. Season with salt and black pepper to taste. Mix well and set aside.

Make the Rye Syrup

In a small saucepan, combine rye whiskey and maple syrup. Heat over low heat until warmed through and mixed well.