Fried Chicken and Waffle

This recipe combines two of our favorite things: waffles and fried chicken. Here at our shop I’ve spent numerous days making what feels like endless skids of fried chicken mix, and that all hard work isn’t for nothing, because there is nothing quite like good ol’ plain fried chicken.

For the Waffle:
1 cup Nextjen Sprouted Gluten-free Artisan Buckwheat Pancake and Waffle Mix
1 cup milk of your choice
3 eggs
1 tsp butter or oil

1. Whisk together ingredients and set aside for 3 minutes to allow flour to hydrate.

2. Ladle batter onto lightly oiled 350 F waffle iron and allow to cook until golden brown, about 4-5 minutes.

For the Fried Chicken: 

8 chicken thighs, boneless, skin on

500 ml buttermilk
1 tsp salt
2 cloves garlic, crushed

4 tsp Nextjen Gluten-Free Fried Chicken Flour


3 cups Nextjen Gluten-Free Artisan Fried Chicken Mix

oil for frying as needed

1. Whisk together 4 tsp Nextjen Gluten-Free Artisan Fried Chicken Mix ,  buttermilk, garlic, and salt in a large bowl.

2. Place chicken in the marinade and allow to sit in the refrigerator for 6-8 hours.

3. Remove chicken thighs and dredge in Nextjen Gluten-Free Artisan Fried Chicken Mix.

4. Fill a large pot with oil until only 1/3 full. Heat until it is 350 F and carefully fry chicken thighs at 350 F for 8-10 minutes. They should be golden brown and have an internal temperature of 165 F or 75 C when they are done.

5. Repeat with the rest of the chicken.

1. Place fried chicken onto waffle and serve with whatever sauce you choose.