Chicken and Waffles
my take on chicken and waffles (grain-free, paleo-friendly!)
Servings 4
Calories 575 kcal
Waffles
- 3 egg yolks
- 3 egg whites room temperature
- ¼ 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
Chicken
- 1.25 lbs of chicken breasts sliced in strips
- 2 eggs
- ½ cup coconut flour
- 1 Tablespoon onion powder
- 1 Tablespoon garlic powder
- Salt and pepper to taste
Waffles
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 ⅓ 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.
Chicken
Add ⅓-1/2 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.