* You’ll want to start cooking the waffles about 5 minutes before the chicken goes into the oven. I figure about 4 minutes per batch of waffles. This recipe makes 12 (or 6 batches) of traditional rectangular waffles.
* If you want to make this truly gluten-free use gluten-free flour (such as
Cup4Cup Multipurpose Flour) in place of the all-purpose flour and gluten-free cornmeal (such as
Bob’s Red Mill Gluten Free Medium Cornmeal).
* I recommend using
SACO Cultured Buttermilk Blend in place of fresh buttermilk. You’ll find it in the baking section of your grocery store. Follow directions on the container for use. It keeps for a few years refrigerated so you always have buttermilk on hand.