We are a good old Southern family in this house hold when it comes to food. Cornbread and fried chicken are an absolute favorite for all of us! Brunch is a favorite meal for our family too, so I decided to make the best of both worlds. I like to put a healthy spin on our meals here, so I love making corn flake chicken instead of the greasy fried version. The crispy cornbread waffles perfectly compliment the chicken, which is light with a touch of fresh rosemary and hint of sweetness from the corn flakes.
- 5 cups Water or regular Almond Milk or a mix (I used 2 cups water and 3 cups almond milk)
- 2 cups Bob’s Red Mill Gluten Free Cornmeal
- 2 cups Bob’s Red Mill Gluten Free Corn Flour
- 1 cup Bob’s Red Mill Sweet Rice Flour
- 1/2 cup Egg Whites or 2 Eggs or 1/2 cup Unsweetened Applesauce (for vegan version)
- 1 tsp Salt
- 20 drops Vanilla Stevia (or 2 TBSP Sugar or Honey)
- 2 Tbsp Apple Cider Vinegar
- 3 Tbsp Baking Powder
When you’re ready to cook your waffles, add the apple cider vinegar and baking powder to the batter. Heat your waffle iron and prepare the waffles according to your manufacturer’s directions. These can be prepared the day before and reheated in the oven or toaster oven.
- 6 cups Attune Foods Gluten Free Cornflakes
- 2 Tbsp fresh chopped Rosemary
- 2 Eggs
- 3 pounds boneless skinless Chicken Breast
- 2 Eggs or 1/2 cup Almond Milk
- Garlic Powder
In a food processor, grind the corn flakes and chopped rosemary to resemble a coarse meal. Don’t make into a flour, make sure you leave some larger chunks. Pour your cornflakes into a bowl. In another bowl, whisks your eggs. If your chicken breasts are large, cut in half to make them fit well on your waffles. Season your chicken with garlic powder, salt and pepper. Next dip your chicken into the egg mixture and then into the cornflake mixture, press the corn flakes into the chicken so it coats well. Place the coated breasts onto prepared pans. Spray the tops of the chicken with olive oil spray. Bake 25 to 30 minutes or until the chicken reaches an internal temperature of 165°F.
Sarena has always had a passion for healthy cooking, nutrition and food writing. Upon graduating from culinary school, she spent most of her career as a menu designer and catering consultant. When she eventually discovered there were multiple restrictions from dairy, gluten and soy within her family, Sarena decided to change her food focus to learn more about food allergies and intolerances to help others find a balance due to these restrictions. Now, a food writer, recipe developer, Specialist in Fitness Nutrition and blogger of the The Non-Dairy Queen, Sarena has discovered that cooking can still be fun, healthy and delicious while accommodating multiple dietary restrictions.