Chicken and Waffle Sticks with Strawberry Compote
The “handy” presentation of these Chicken and Waffle Sticks makes dipping into the strawberry compote so easy. Plus, it also makes this sweet and savory dish more fun to eat than the classic chicken and waffles recipe. Photo: Andrew Grinton
Makes: 12 sticks
Free of: gluten and all top allergens
- 4 cups strawberries, hulled and diced
- 1/2 cup sugar
- 2 tbsp freshly squeezed lemon juice
- 1/2 tsp vanilla extract
Chicken and Waffle Sticks
- 1 lb boneless skinless chicken breasts
- Canola oil or other high-heat oil, for frying
- 1 1/3 cups gluten-free, all-purpose flour blend (such as King Arthur)
- 2 tsp baking powder
- 2 tsp sugar
- 1/2 tsp salt
- 1/4 tsp xanthan gum (omit if using a flour blend that contains xanthan gum)
- 2 tbsp ground chia seeds
- 6 tbsp boiling water
- 3/4 cup unsweetened hemp milk beverage, room temperature
- 6 tbsp melted dairy-free, soy-free margarine or buttery sticks (such as Earth Balance)
- 1/4 cup unsweetened applesauce
- Maple syrup, for serving
If egg allergy is not an issue, use 2 lightly beaten eggs in place of chia seeds and water.
- For strawberry compote, in a small saucepan over high heat, combine strawberries, sugar, lemon juice and vanilla. Bring to a boil, reduce heat to low and simmer for 15 minutes.
- To prepare chicken and waffle sticks, pound chicken to 1/4-inch thickness. Cut into 1 1/2-inch wide strips and thread onto 12 wooden skewers. Refrigerate while preparing waffle batter.
- Fill a deep fryer with oil, or a large pot with 4-6 inches oil, and preheat to 350° F.
- In a medium bowl, whisk together flour, baking powder, sugar, salt and xanthan gum (if using).
- In a small bowl, whisk together chia seeds and water.
- In a medium bowl, whisk together milk beverage, margarine and applesauce. Whisk in chia mixture. Then fold in flour mixture.
- Dip skewered chicken in batter and twirl to coat. Fry 3-4 minutes or until golden and chicken is cooked through.
- Serve sticks with strawberry compote and maple syrup.
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