Crispy fried chicken tenders and bacon served on a waffle topped with a creamy, spicy maple sauce will convince you to put your diet on hold for a day. And even though it’s all gluten-free, it won’t matter to your glutenivores.
Put chicken tenders in a zip-top bag and pour in buttermilk. Refrigerate for 2 hours or up to 4 hours. Allow chicken to reach room temperature before cooking.
Stir maple syrup, butter, and sriracha sauce together to create the condiment. Set aside.
Place 1 cup white rice flour in a bowl. Whisk eggs together in a shallow dish. Mix corn flakes, bread crumbs, Creole seasoning, 1/2 teaspoon salt, and pepper together in another shallow dish.
Drain chicken and discard buttermilk. Dredge a chicken tender in the bowl of white rice flour, shaking off any excess. Dip into beaten egg. Lift up so excess egg drips back in the bowl. Press into bread crumb mixture to coat both sides. Place the breaded tender onto a plate. Continue process with the remaining chicken tenders. Run the tenders through the egg wash and dredge through the crumb mixture a second time. Tap and allow excess to fall off.
Heat a large skillet over medium heat. Cook bacon until slightly crispy and fat is rendered, about 4 minutes per side. Let bacon drain on a wire rack over paper towels. Increase heat to medium-high. Add vegetable oil to the bacon grease and heat to between 350 to 375 degrees F (175 to 190 degrees C).
Fry tenders in the hot oil until no longer pink in the center and the juices run clear, 6 to 8 minutes. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C). Place chicken on the rack with the bacon.
Preheat a waffle iron according to manufacturer’s instructions.
Whisk egg whites and cream of tartar on medium high speed in the bowl of a stand mixer until stiff peaks form.
Sift brown rice flour, 1/2 cup white rice flour, cornstarch, baking powder, powdered milk, and a pinch of salt together in a mixing bowl twice. Make a well in the center. Pour in milk, honey, oil, and vanilla extract while lightly stirring. Do not overmix. Fold in egg whites until just combined; leaving pillows of egg whites will create fluffy pockets in the waffles.
Cook batter in the waffle iron according to manufacturer’s instructions, or until waffle is golden brown and the iron stops steaming, about 5 minutes. Repeat with remaining batter to make 6 waffles. This batter will make 7 total; you can freeze the remaining waffle if desired.
Heat maple syrup sauce in the microwave for 1 minute. Place waffles on serving plates. Top each with 3 slices of bacon. Divide chicken between the waffles and top with sauce.
Per Serving: 716 calories; protein 30.7g; carbohydrates 102.1g; fat 20.1g; cholesterol 154.3mg; sodium 1416.9mg.
Eating best breakfast to continue the day has become a fabulous habit. It’s a best way to start my 24 hours off healthfully. The sugar hit from the fruit wakes me up and gives me energy to take on the morning. Sugar is often vilified as the root of all disease, but sweetness is also loaded with fibre, which is great for your digestive system and make keep you feeling full all day , and less likely grab a snack out of the street food before break .
Making fruit a morning habit is easy . Simply put the sweetness in your fridge next to the sweet drink or on the table next to your grain pan , or beside your coffee maker or tea kettle — somewhere where you’ll see it. Before you eating the rest of your breakfast , eat your fruit. If you’re not normally a breakfast person.
Give your body a bit of sweetness in the morning is important to move your metabolism for the 24 hours and fuel to your brain, which, incidentally, requires a continue supply of sugar in the way of process glucose, amounting to around 120g daily. There is also substantial evidence to backup the idea that a diet high in fiber can lowering your risk of a number of cancers. And of course, you benefit from all the other supplement and antioxidants in fruit, which keep you strong and healthy.