Crispy Rosemary Corn Flake Chicken With Cornbread Waffles and a Giveaway

When Bob's Red Mill and Attune Foods asked me to participate in a brunch event they are doing this month, I knew right away what I wanted to make! We are a good old Southern family in this household 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. You all know 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.

While I love cooking up a feast, the weekends means relaxation for everything including our meals. We normally eat one large meal and then snack later in the day. This meal gives you snack pieces to enjoy throughout the day! You can easily prep the waffle batter the night before so there will be no rushing around to get a feast on the table. Also, soaking the flours really softens them up to make the perfect fluffy on the inside, crunchy on the outside waffles.

I plugged in my waffle iron to heat up, coated my chicken and then made my waffles while the chicken baked…and enjoyed my coffee.

Cornbread Waffles
makes 20 regular waffles

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

In a large glass bowl, combine the water, milk, cornmeal, cornflour, rice flour, egg, salt and stevia. Mix well, cover and refrigerate overnight.

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.

Cornflake Chicken
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 (for vegan)
garlic powder
salt
pepper

Preheat your oven to 350. Line 2 baking sheets with parchment paper.

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 degrees.

There's a bonus to this event for you all too. You get the chance to win a bag of Bob's Red Mill Gluten Free Cornmeal and a box of Attune Foods' Gluten Free Corn Flakes so you can have Crispy Rosemary Corn Flake Chicken with Cornbread Waffles too! All you have to do is leave a comment here telling me your favorite brunch foods. 

You can get additional entries for: 

following The Non-Dairy Queen on Facebook and/or Twitter

following Bob's Red Mill on Facebook and/or Twitter

following Attune Foods on Facebook and/or Twitter

Entries close at noon EST on Friday, June 1st. I will announce the winner that afternoon. Good luck!

While I was provided with the cornmeal and corn flakes, I was not compensated for this post. My review of these products are my own opinions and I love them. 

I am sharing this on Simply Sugar and Gluten Free's Slightly Indulgent Tuesday.