Finally, a Chicken and Waffles recipe that combines the sweetness of a waffle with the juiciness of fried chicken.
For those of you who follow me on Instagram, you may have noticed I took a trip to San Francisco for Spring Break. I stayed with my friend Marilee of Kitchen Vixxen, and well, to sum it up, it was a magical week. For the next few recipes on the blog, I will be sharing recipes inspired by the meals I ate in San Francisco. Let’s start with Chicken and Waffles!
I’d love to talk about the place that I ate Paleo Chicken and Waffles, but can I be totally honest here? It was my least favorite meal in San Francisco. Very sad, but at least it gave me the motivation to go home and make my own version of it! Some dishes “try too hard”, but Chicken and Waffles shouldn’t be one of those! So here’s my take on Paleo Chicken and Waffles. It starts with a popular waffle recipe on my blog, and then is topped with a lightly fried juicy chicken. Does the chicken look like Chic-Fil-A to you? I totally think it tastes like it.
I ate this meal on my third day in San Francisco. Our weekend was spent in the beautiful city, and we were ready to take on the outdoors. So, my sister and I headed to Muir Woods (picture at the bottom of the post), the home of the Redwood Trees. After attempting to take a great picture by a tree, we explored the woods for hours. My sister, Jenny, a fiction author, was mesmerized by the forest, and stopped over 10 times to just “take it all in”. We ended our day in the little town of Sausalito, where we imagined how our lives would be if we actually grew up in a tiny perfect town like that. Maybe people say that about our town? I hope so.
Now your turn to talk. Have you tried Chicken and Waffles before? Have you been to San Fran? Comment below.
- 3 egg yolks
- 3 egg whites, room temperature
- 1/4 cup coconut milk or milk
- 1 cup almond flour
- ¼ teaspoon salt
- 1 teaspoon vanilla if sweet
- 1 teaspoon maple syrup, optional
- 2 tablespoons coconut oil, melted
- bacon grease or lard or coconut oil for iron
- 1.25 lbs of chicken breasts, sliced in strips
- 2 eggs
- 1/2 cup coconut flour
- 1 Tablespoon onion powder
- 1 Tablespoon garlic powder
- Salt and pepper to taste
- Preheat waffle iron.
- In a medium bowl, whisk egg yolks and milk.
- Add almond flour and salt. Combine until smooth.
- Add melted coconut oil or butter.
- Whisk egg whites until they form moist, stiff peaks.
- Fold about ¼ of egg whites into batter. Fold batter into remaining egg whites in three parts.
- Add maple syrup and vanilla. Mix well.
- Scoop 1/3 cup of batter onto a preheated and greased waffle iron. Do not smooth the top of the batter before closing the top of the iron. Close the lid gently.
- Cook until golden brown.
- Add 1/3-1/2 cup coconut oil to a frying pan. Heat to medium heat.
- Slice chicken into strips.
- Dip in egg mixture and coat well.
- Dip in dry mixture (coconut flour, seasonings) and coat well.
- Fry on medium heat for 2-3 minutes each side. If your strips are thick (like mine in the picture), after frying, place in the oven on 350 for 8-10 minutes, or until cooked through.