Indulge in a luscious combination of textures and flavors with this Crispy Chicken & Waffles dish. The golden, crunchy chicken strips perfectly complement the fluffy, savory waffles, creating a harmonious balance that’s truly satisfying. This fusion satisfies both cravings for comfort food and high-protein meals, making it a fantastic option for brunch, lunch, or dinner.
Every bite delivers a delightful contrast: the chicken’s crispiness united with creamy cheddar-infused waffles, finished off with a hint of fresh chives and optional butter for an extra luscious touch. Easy to prepare and gluten free, this recipe promises a memorable eating experience that’s sure to impress family and friends.
- Combines crispy chicken and fluffy waffles for a perfect sweet and savory balance.
- Gluten-free and high protein, suitable for various diets without sacrificing flavor.
- Easy to make with ingredients that elevate traditional chicken and waffles.
Ingredients
- Cooking spray: Used generously to grease the baking sheet and waffle iron, ensuring crispiness and easy release of food.
- Pork rinds: 4 oz of finely processed pork rinds create a crunchy, low-carb coating alternative to breadcrumbs for the chicken.
- Parmesan cheese: 1 cup of freshly grated Parmesan adds a savory and slightly nutty flavor enhancing the chicken crust.
- Large egg: 1 egg in the chicken dip mixture helps bind the coating and tenderize the chicken for juicy results.
- Mayonnaise: 2 Tbsp mayonnaise in the egg wash adds moisture and richness, keeping the chicken juicy beneath the crispy crust.
- Water: 2 Tbsp water lightens the egg mixture for an even coating on the chicken strips.
- Kosher salt: Essential seasoning to enhance all flavors throughout the chicken and waffle batter.
- Freshly ground black pepper: Adds subtle heat and depth to both the chicken coating and waffle batter.
- Boneless skinless chicken breasts: 1 lb, cut into strips, ensuring even cooking and easy breading for a crunchy texture.
- Large eggs: 4 eggs whisked into the waffle batter help provide structure and a tender crumb.
- Almond flour: 2 cups almond flour is used in the waffle batter for a gluten-free, nutty base with great texture.
- Shredded cheddar: 1 cup cheddar cheese folded into the waffle batter for creamy, savory richness and flavor.
- Milk: 1 cup milk creates a smooth batter helping the waffles cook evenly and stay moist inside.
- Sour cream: 1 cup sour cream adds tanginess and moisture, contributing to fluffy, tender waffles.
- Baking powder: 1 tsp leavens the waffles, giving them a light, airy texture.
- Freshly chopped chives: 2 Tbsp for garnish – adds a touch of freshness and vibrant color on top of the finished dish.
- Butter (optional): Enhances richness and adds a silky finish to the waffles when served.
Instructions
- Preheat the oven and prepare baking sheet
Set your oven to 425°F and line a baking sheet with parchment paper. Grease the paper well with cooking spray to prevent sticking and promote crisping of the chicken strips while baking.
- Make the pork rind coating
In a food processor, pulse the pork rinds until you achieve fine, breadcrumb-like crumbs. Transfer to a shallow dish and stir in freshly grated Parmesan cheese. This mixture creates a flavorful, crunchy coating that’s gluten free.
- Prepare the egg wash for chicken
Whisk together 1 large egg, mayonnaise, and water in a medium bowl. Season with kosher salt and freshly ground black pepper to enhance the coating’s flavor and keep the chicken moist while baking.
- Coat the chicken strips
Dip each chicken strip into the egg wash, allowing excess to drip off, then dredge into the pork rind-Parmesan mix, pressing firmly to adhere. Arrange strips on the prepared baking sheet for even cooking and crispiness.
- Bake the chicken strips
Place the coated chicken in the oven and bake for 25 to 30 minutes until golden brown and crispy. This baking method reduces oil use and keeps the chicken tender inside.
- Preheat the waffle iron
Turn on your waffle iron to get it hot and ready. A heated iron ensures waffles cook evenly with a crisp exterior and moist interior.
- Mix waffle batter
In a large bowl, whisk 4 eggs briefly to combine. Add almond flour, shredded cheddar, milk, sour cream, and baking powder, whisking until smooth. Season with salt and pepper to enhance the savory waffle flavor.
- Cook the waffles
Spray the heated waffle iron with cooking spray to prevent sticking. Pour 1/2 cup batter per waffle, cooking according to your waffle iron’s instructions, typically 4 to 5 minutes, until golden and cooked through. Repeat with remaining batter.
- Assemble and garnish
Serve the crispy chicken strips alongside warm cheddar waffles. Garnish with freshly chopped chives for a pop of color and fresh flavor. Optionally, add a pat of butter for extra decadence.
- Ensure chicken reaches an internal temperature of 165°F for safety and perfect doneness.
- Marinating chicken in the egg mixture for 30 minutes boosts flavor and tenderness before coating.
- Waffles can be refrigerated and reheated in a toaster without losing texture or taste.
Storage Tips
Store leftover chicken and waffles separately in airtight containers in the refrigerator for up to 3 days. Reheat chicken in the oven for crispiness, and waffles in a toaster for best texture.
Serving Suggestions
Complement this dish with a drizzle of honey or hot sauce to add sweetness or a spicy kick. Serve with a fresh green salad or steamed veggies for a balanced meal.
- Using pork rinds as a coating adds crunch without gluten or extra carbs, perfect for a gluten-free diet.
- The combination of sour cream and cheddar in the waffles creates a rich and tender texture not found in traditional waffles.
- Fresh chives not only brighten the dish visually but add a subtle onion flavor that enhances the cheddar waffles.
FAQs
- Can I use chicken thighs instead of breasts?
Yes, boneless skinless chicken thighs can be used for juicier, more flavorful meat, but adjust cooking time for thicker pieces.
- Is this recipe dairy free?
No, it contains Parmesan, cheddar, and sour cream. For dairy-free, substitute with vegan cheese and omit sour cream.
- Can I make the waffles ahead of time?
Absolutely, waffles can be made in advance and stored in the refrigerator or freezer, then toasted for a quick reheat.
- What is the purpose of mayonnaise in the egg wash?
Mayonnaise adds fat and moisture, which helps keep the chicken juicy and adds richness to the coating.
- Can I use regular flour instead of almond flour?
Yes, but that changes the recipe from gluten free and alters texture slightly; use 1:1 substitution and adjust liquid if needed.
- How can I make this recipe spicier?
Add cayenne pepper or smoked paprika to the pork rind coating or serve with a spicy honey drizzle.
- What is the best way to check chicken doneness?
Use a meat thermometer inserted in the thickest piece; it should read 165°F for safe consumption.
Crispy Chicken Waffles
Equipment
- 1 oven preheated to 425°F
- 1 baking sheet lined with parchment paper
- 1 food processor for crushing pork rinds
- 1 waffle iron for cooking waffles
- 1 mixing bowls for batter and coating mixtures
Ingredients
- Cooking spray as needed
- 4 oz pork rinds
- 1 cup freshly grated Parmesan cheese
- 1 large egg
- 2 tablespoons mayonnaise
- 2 tablespoons water
- Kosher salt to taste
- Freshly ground black pepper to taste
- 1 pound boneless skinless chicken breasts cut into strips
- 4 large eggs
- 2 cups almond flour
- 1 cup shredded cheddar cheese
- 1 cup milk
- 1 cup sour cream
- 1 teaspoon baking powder
- 2 tablespoons freshly chopped chives for garnish
- Butter optional, for serving
Instructions
- Preheat oven to 425°F. Line a baking sheet with parchment paper and spray generously with cooking spray.
- Place pork rinds into a food processor and pulse until finely ground. Transfer to a shallow dish and mix with grated Parmesan.
- In a medium bowl, whisk together 1 egg, mayonnaise, and water. Season with kosher salt and black pepper.
- Dip chicken strips in the egg mixture, letting excess drip off, then coat them in the pork rind and Parmesan mixture, pressing to adhere.
- Arrange coated chicken strips on the prepared baking sheet and bake until golden and cooked through, about 25 to 30 minutes.
- Preheat the waffle iron and spray with cooking spray. In a large bowl, whisk 4 eggs, then blend in almond flour, shredded cheddar, milk, sour cream, baking powder, salt, and pepper.
- Pour 1/2 cup batter into the waffle iron and cook until waffles are golden, about 4 to 5 minutes. Repeat with remaining batter.
- Serve crispy chicken tenders with waffles. Garnish with chopped chives and butter if desired.
Notes
- Ensure chicken reaches 165°F internal temperature for safety.
- Optionally marinate chicken in egg mixture for 30 minutes for extra flavor.
- Store leftover waffles in the refrigerator and reheat in a toaster.
