Description
Using buttermilk will give these chicken and waffles a superb flavor, but using heavy cream will lower the overall carb count.
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Ingredients
Scale
for the chicken:
- 1 pound boneless, skinless chicken breasts, cut into tenders (get organic, pastured chicken here)
- 1 cup buttermilk or heavy cream
- 1/4 cup coconut flour (I use this brand)
- 1 large egg
- 2 cups crushed pork rinds (get them here)
- 1/2 teaspoon garlic powder
- 1 teaspoon onion powder
- 1/2 teaspoon smoked paprika (I use this brand of spices)
- Sea salt and ground black pepper, to taste
for the waffles:
- 2 cups blanched almond flour (I use this brand)
- 1/2 cup buttermilk or heavy cream
- 3 large eggs
- 1 tablespoon granular monkfruit (I use this brand) Code PEACE for 20% off
- 2 teaspoons pure vanilla extract (get it here)
- 1 teaspoon baking powder
- 1/2 teaspoon cinnamon
- 1/4 teaspoon sea salt
- Sugar Free Maple Syrup, for serving (I use this brand) Code PEACE for 20% off
Instructions
for the chicken:
- Put the chicken tenders in a bowl and cover with the buttermilk. Refrigerator for 24 hours. This will ensure that the chicken is very moist and tender.
- Preheat the oven to 425°F. Line a rimmed baking sheet with parchment paper.
- Place the coconut flour in a shallow bowl.
- Crack the egg into a separate shallow bowl and fork whisk.
- In a third shallow bowl, combine the pork rinds, onion powder, garlic powder, paprika, salt and pepper.
- Toss the chicken tenders in coconut flour, then dip in the egg wash, and then coat in the pork rind mixture.
- Line the breaded tenders in a single layer across the baking sheet. Bake for 20 minutes or until they are crispy on the outside and cooked all the way through.
for the waffles:
- Preheat a waffle iron.
- Mix all of the waffle ingredients together in a large mixing bowl and beat until smooth.
- Lightly grease the waffle iron. Ladle the batter onto the center of the waffle iron; the amount will vary by waffle iron. Consult the manufacturer’s directions for the recommended amount of batter.
- Cook for 5 minutes or until the waffle iron stops steaming. Repeat this process until all of the batter is gone, regreasing the iron between waffles.
- Serve with sugar-free maple syrup and eggs cooked any way you like them.
- Prep Time: 30 minutes
- Cook Time: 30 minutes
Nutrition
- Calories: 830
- Fat: 42g
- Carbohydrates: 10.2g net
- Protein: 54g
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