Gluten Free Chicken & Waffles.  It may have been done before, but good things are allowed to come around again.  Especially in time for the SUPER BOWL!  So far, my team is in the playoffs and I’m super excited.  I am slightly superstitious so I’m keeping the name of my team to myself.  When they make it ‘All the Way,’ we can talk then.

Back to this perfect Super Bowl snack.  For the chicken part, I went back to one of my favorite  childhood meals – Rice Krispie chicken.  Don’t know where my mom came up with this, but I love it and I’ve managed to pass the obsession along to one of my own sons.  You take de-boned chicken breast, cut it in nice flat pieces (if you don’t do this, you’ll have trouble when you try to close the waffle iron) and thread it on a pre-soaked skewer.  Make up a spicy creole seasoning that you mix with the crushed rice krispies.  Melt some salted butter, dip the chicken in the butter and then coat it with the seasoned rice krispies.  And bake those chicken skewers for about 15 to 20 minutes until crispy, but still juicy.

Then it’s on to the gluten free waffle mix.  Once the chicken is done, you’re going to dip the chicken skewer into the waffle mix and place it on the waffle iron to cook.  The important thing here is that your waffle mix needs to be on the thicker side.  I’ve tried this several different ways – milk  –  buttermilk  –  whipped egg whites.  And, I personally like to make this simple waffle mix with non-fat plain yogurt with just a enough milk to get the mix to the right consistency.   It gives the mix that nice same lactic acid kick that you get from buttermilk but keeps the mix thick enough so that when it’s placed in the waffle maker, the waffle mix doesn’t run all over the place and connect to the other pieces on the waffle maker. Here’s a picture here.  It took me a minute to get the waffle mix off my fingers and get the camera, so the waffle mix started flowing.  This won’t happen to you since you’ll close the top of the waffle maker right away.  And, please don’t judge my waffle maker.  It was a garage sale purchase about 10 years ago and it just won’t quit.

But, the piece de resistance is the Spicy Maple Dipping Sauce.  Good, quality Mayonnaise (I’m a Hellman’s girl), mixed with maple syrup (cause what else goes with waffles?), gets its spice from cayenne pepper and horseradish.

This is a perfect addition to your Super Bowl buffet!  I say go for it.  What else is on your Super Bowl buffet?

Deb Farina

Yields 30

Gluten Free Chicken & Waffles on a Stick served with Spicy Maple Dipping Sauce

Chicken and Waffles on a Stick – perfect appetizer for your Super Bowl buffet or holiday entertaining.

30 minPrep Time

45 minCook Time

1 hr, 15 Total Time




  • Chicken on a Stick Part
  • 2 lbs. Chicken Breast, de-boned
  • Skewers, about 5″ in length – soaked in water about 15 to 20 minutes before skewering meat
  • 1/2 lb. Salted Butter, melted
  • 5 ounces Rice Krispie cereal, crushed + 4 Tablespoons of Creole Seasoning, recipe below
  • Creole Seasoning
  • 2 and 1/2 Tablespoons Paprika
  • 2 teaspoons Salt
  • 2 Tablespoons garlic powder
  • 1 Tablespoon black pepper
  • 1 Tablespoon onion powder
  • 1 and 1/2 teaspoons cayenne pepper
  • 1 Tablespoons dried oregano
  • 1 Tablespoon dried thyme
  • Waffle Mix
  • 12 ounces Gluten Free Farina All Purpose Flour Blend
  • 2 Tablespoons granulated sugar
  • 1/2 teaspoon salt
  • 1/2 teaspoon baking soda
  • 1 and 1/4 cup plain non-fat yogurt
  • 1/4 cup milk
  • 3 large eggs
  • 4 Tablespoons, salted butter, melted
  • Spicy Maple Dipping Sauce
  • 1 cup Prepared Mayonnaise
  • 1/2 cup Maple Syrup
  • 3 teaspoons prepared horseradish, optional
  • 1 teaspoon dry mustard or 3 Tablespoons prepared Dijon Mustard
  • 1/8 teaspoon cayenne pepper


  1. Chicken on a Stick part
  2. Place seasoned rice krispies in a shallow pan – I use a 13″x9″ pan
  3. Wash and dry chicken. Trim away all fat/gristle.
  4. Couple of ways to cut the chicken. a. place the chicken between plastic wrap and pound to about 1/2″ thick using meat pounder. Cut into 1 to 1 and 1/2″ pieces. or b. butterfly the filet and cut into 1 to 1 and 1/2″ pieces.
  5. Thread one piece onto each pre-soaked skewer.
  6. Preheat oven to 375F.
  7. One piece at a time, dip each piece of skewered chicken into melted butter. And then into seasoned Rice Krispies, pressing slightly to make sure they adhere to chicken. Place on cookie sheet lined with foil (I like the non-stick stuff). Keep in a single layer. Continue until all chicken is coated.
  8. Place in preheated oven. Bake until chicken is cooked through. about 15 to 20 minutes. It will be crispy but still juicy.
  9. Remove from oven. Cool.
  10. Gluten Free Waffle Mix
  11. While the chicken is in the oven, prepare the waffle mix.
  12. Combine the GF Flour, sugar, salt and soda in a bowl and mix until combined.
  13. Add yogurt and mix to combine.
  14. Add eggs and melted butter and mix to combine.
  15. Add milk to slightly thin out mix. You want the mix to remain quite thick. If it’s still too thick when you start dipping chicken, thin out with 1 teaspoon of milk at a time until the correct consistency.
  16. Preheat waffle maker according to manufacturer’s directions.
  17. Dip skewered chicken into waffle mix making sure it’s coated on both sides. Place up to 3 skewers at a time on the waffle maker. That’s what worked for me. Your waffle maker may allow more or less at a time. Bake in the waffle maker until golden brown on both sides.
  18. If you’re going to serve these right away, keep your oven on warm and place the cooked waffle pieces on a tray in the oven to keep warm until ready to serve.
  19. Continue until all the skewers are dipped and baked in the waffle iron.
  20. Spicy Maple Dipping Sauce
  21. Combine all ingredients and mix thoroughly

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