I love any excuse to pull out the air fryer and a hearty meal was exactly what I was craving. I mean what better way to spend a cold and snowy Saturday night? Ok..maybe that says a lot about me – but, hey, it’s the truth.
Healthy? Not exactly, but I made some substitutions that made it health-ier and that’s good enough for me! Plus it’s 100% gluten free.
- I used my NuWave Air Fryer. Air frying is a healthier alternative to oil fryers. Plus it’s relatively quick, clean and easy to use.
- For the gravy I substituted Earth Balance Vegan Buttery Spread for butter and almond milk for buttermilk. I was worried that the consistency may be impacted, but it was plenty thick.
- For the “batter”, I dipped chicken in almond milk and then in gluten free panko breadcrumbs.
- For the biscuit “waffles” I used Earth Balance Vegan Buttery Spread instead of shortening and Cabot lactose-free cheese.
2 chicken breasts
Ian’s Gluten Free Panko Breadcrumbs
Salt & pepper
Bisquick biscuit mix (gluten free)
1/3 cup Cabot pepper jack cheese
Crystal hot sauce
2 tablespoons Gluten Free all purpose flour (Pillsbury)
Earth Balance Vegan Buttery Spread
For the chicken.
- Cut chicken breasts in half.
- Dip the chicken in almond milk, then coat in bread crumb mixture (bread crumbs, salt, pepper, garlic powder, onion powder, paprika).
- Spray both sides of chicken with Olive Oil Spray and coat a second time in bread crumb mixture (more coat, more crunch).
- Cook in Air Fryer at 360 degrees for 18-22 minutes. ** time will depend on how thick you chicken is **
TIP : I have a smaller air fryer, so I could only fit 1 chicken breast (2 halves) at a time. I cooked the first batch in the air fryer for 18 minutes and finished in the oven so everything was warm.
For the biscuit “waffles”.
- Follow bisquick biscuit directions as is (complicated, right?). Option to substitute Earth Balance Vegan Buttery Spread for shortening.
- Add 1 diced jalapeño and 1/3 cup grated pepper jack cheese to the batter.
- Pour onto a greased waffle maker.
TIP : make the biscuit mixture while chicken is cooking, but wait until your chicken has less than 10 minutes left to make your “waffles”. If you don’t have a waffle maker, you could just bake in the oven using a muffin tin, but they make take a little longer so just keep this in mind.
For the gravy.
- Melt 2 tablespoons of butter in a small pan over medium-heat.
- Add 2 tablespoons of all-purpose flour (gluten free) and whisk together for about 2 minutes.
- Add 1/3 cup of almond milk, salt and pepper. Let simmer until thickened (about 5 minutes)
Don’t forget to add hot sauce to top off the dish!