Chicken and Waffles
Every week before I grocery shop, I ask each family member to name a couple of dinners they’d like to have that week. My daughter asked for chicken nuggets before I came up with this recipe. When I started cooking, I had every intention of making chicken nuggets. I was thinking of making sweet potato fries with them. Then, it hit me! Chicken and waffles! It was a huge risk because I had no idea if my experimental dinner would turn out. I had never made waffles since I started AIP, so I wasn’t sure if my idea would work at all. Luckily, it worked on the first try! My family loved them and said don’t change a thing! I was so relieved that I didn’t ruin dinner.
The chicken from this recipe can easily be made into chicken nuggets if that’s what you prefer. Just cut the chicken smaller and cook a few minutes less. You could also fry the chicken if you prefer. I bake it because it’s a little healthier that way.
You can also make the waffles from this recipe without the chicken and eat them with whatever topping you’d like. I use this classic waffle maker.
The waffles get pretty crispy in my waffle maker. That is how my family likes them. I am not sure if the recipe will work the same with a Belgium waffle maker. If someone has one and tries it, I’d love it if you could comment and let me know how it worked. Unfortunately, I was not able to test it both ways since I only have one waffle maker. Just make sure you follow the manufacture’s instructions with how much to fill it and how long to cook it since they’re all different.
I advise you to start by making the chicken recipe. While that is baking in the oven, you can make the waffles since they are more hands on. To serve, I drizzle a little bit of raw honey over the top. You could use maple syrup or whatever other toppings you like.
This recipe was shared on the Phoenix Helix Paleo AIP Recipe Roundtable #258.
Chicken and Waffles
Ingredients
Breaded Chicken
- 1 1/2 lbs Chicken breast cut into strips
- 1/2 cup Tapioca starch
- 1/2 cup Coconut milk
- 3/4 cup Cassava flour
- 1/2 tsp Pink Himalayan sea salt
- 1 tsp Onion powder
- 1 tsp Garlic powder
- 1 tsp Dried basil
- 1 tsp Dried parsley
- 2 Tbsp Olive oil extra vrigin
Waffles
- 1 cup Cassava flour
- 1/2 tsp Pink Himalayan sea salt
- 1/2 tsp Cream of tartar
- 1/4 tsp Baking soda
- 1/2 cup Coconut milk
- 1/2 cup Coconut oil melted
- 1/2 cup Water
- 2 Tbsp Gelatin
- 1 tsp Apple cider vinegar
- 2 Tbsp Pure maple syrup
- honey or maple syrup for serving
Instructions
Breaded Chicken
- Preheat oven to 400°F and grease baking sheet with 1 Tbsp olive oil.
- Add tapioca starch to one bowl.
- Add coconut milk to a second bowl.
- Mix cassava flour, salt, onion powder, garlic, basil and parsley in a third bowl.
- Dip chicken into tapioca starch and turn to cover all sides.
- Next, dip chicken into coconut milk.
- Lastly, dip chicken into cassava mixture and turn to cover all sides.
- Bake for 25-30 minutes, flipping after 15 minutes.
- Preheat broiler.
- Broil chicken for 1-2 minutes or until breading is golden brown. Watch closely to avoid burning.
Waffles
- Preheat waffle maker to medium-high heat. (I use setting 4 on mine)
- In a medium bowl, whisk together cassava flour, salt, cream of tartar and baking soda.
- Add coconut milk and coconut oil, mix well.
- To make gelatin eggs, add water to small saucepan. Then, slowly sprinkle gelatin in a thin layer over the water.
- Let bloom for 2 minutes (do not turn on heat yet).
- Turn heat to medium-low and melt gelatin for 3 minutes.
- Remove from stove and whisk briskly until foamy.
- Add gelatin eggs to cassava mixture and mix well.
- Mix in apple cider vinegar.
- Add maple syrup and stir until well combined.
- Grease waffle maker with coconut oil. (I use a pastry brush)
- Cook waffles according to manufacturer’s instructions.
Chicken and Waffles
- Serve chicken with waffles and drizzle with honey or maple syrup. Enjoy!
Notes
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14 Comments
jen
Your recipes look amazing@!! and gluten free!! Cant wait to try the chicken and waffle one!!
Jacqueline Martin
Jen, thank you so much! Keep me posted if you try it. I’d love to hear what you think!
Jodi
This looks delicious AND is gf and df! I am so excited to try this once I get a waffle iron. I am looking forward to checking out more of your recipes.
Jacqueline Martin
Thank you so much Jodi! I’d love to hear from you again after you try it!
Rebekah Lara
I’ve always been curious about trying chicken and waffles! Your recipe looks so good, I think you’ve convinced me! As a mom to children with food allergies, I appreciate that you have gluten-free recipes to share! Thank you!
Jacqueline Martin
Rebekah, thank you for your comment! This recipe is definitely kid-friendly!
Katie
This looks AMAZING!!! I love that it is gluten and dairy free, as I am both! I printed it out and can’t wait to try it. Thank you for the share
Jacqueline Martin
Thank you Katie! I’d love to hear what you think after you try it!
Peggie Arvidson
recipe looks totally doable – I’m going to try it this weekend for my folks and myself.
I do my best to stay Low FODMAP for my particular flavor of auto-immune disease but it seems easy enough to make without the onion and garlic powder!
Thanks for sharing!
Jacqueline Martin
Thanks Peggie! You can definitely leave them out! I’d love to hear what you think after you try it!
Christen Scofield
Yum! Can’t wait to try this! Like Peggie stated above, I think this can be adapted to be Low Fodmap, which I follow as well.
Leigh Ann
You are a wonderful after my own heart. I LOVE chicken and waffles. This looks amazing!!
Jacqueline Martin
Thank you so much!
Angela
Girl, you had me at Chicken and Waffles! Always looking for healthy alternatives to my faves. I can’t wait to try this recipe!