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.

Substitutions:

• 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.

Ingredients:

2 chicken breasts

Ian’s Gluten Free Panko Breadcrumbs

Garlic Powder

Onion Powder

Paprika

Salt & pepper

Bisquick biscuit mix (gluten free)

Eggs

Almond Milk

1/3 cup Cabot pepper jack cheese

1 Jalapeno

Crystal hot sauce

2 tablespoons Gluten Free all purpose flour (Pillsbury)

Earth Balance Vegan Buttery Spread

Directions:

For the chicken.

1. Cut chicken breasts in half.
2. Dip the chicken in almond milk, then coat in bread crumb mixture (bread crumbs, salt, pepper, garlic powder, onion powder, paprika).
3. Spray both sides of chicken with Olive Oil Spray and coat a second time in bread crumb mixture (more coat, more crunch).
4. 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”.

1. Follow bisquick biscuit directions as is (complicated, right?). Option to substitute Earth Balance Vegan Buttery Spread for shortening.
2. Add 1 diced jalapeño and 1/3 cup grated pepper jack cheese to the batter.
3. 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.

1. Melt 2 tablespoons of butter in a small pan over medium-heat.
2. Add 2 tablespoons of all-purpose flour (gluten free) and whisk together for about 2 minutes.
3. 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!

Enjoy!!