Chicken and Waffles
my take on chicken and waffles (grain-free, paleo-friendly!)
Ingredients
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
Instructions
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.