Dairy-Free Chicken and Waffles
Satisfy your comfort food cravings with this irresistible Dairy-Free Chicken and Waffles recipe, a delicious twist on the classic Southern favorite that's perfect for those avoiding dairy! Juicy, marinated chicken thighs are fried to golden perfection, served on a bed of fluffy whole wheat waffles made with almond milk and melted coconut oil for a wholesome, dairy-free experience. With a hint of cinnamon in the waffles and a crispy, seasoned crust on the chicken, each bite is bursting with rich flavor and texture. Drizzle it all with warm maple syrup for the ultimate sweet-and-savory treat. Easy to make in under an hour, this recipe is ideal for brunch, dinner, or any time you’re craving pure comfort on a plate.
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Recipe Information
Ingredients
- 4 pieces boneless, skinless chicken thighs
- 1.5 cups unsweetened almond milk
- 1 tablespoon apple cider vinegar
- 1 tablespoon hot sauce
- 1 cup all-purpose flour
- 1 tablespoon cornstarch
- 1 teaspoon garlic powder
- 1 teaspoon paprika
- 1.5 teaspoons salt
- 0.5 teaspoon ground black pepper
- 1 cup vegetable oil
- 1 cup whole wheat flour
- 1 tablespoon baking powder
- 0.5 teaspoon baking soda
- 2 tablespoons coconut sugar
- 0.5 teaspoon ground cinnamon
- 2 large eggs
- 1 teaspoon vanilla extract
- 0.25 cup coconut oil, melted
- 0.25 cup maple syrup
Instructions
In a bowl, combine 1 cup of unsweetened almond milk, apple cider vinegar, and hot sauce. Mix well and add chicken thighs, ensuring they are fully submerged. Marinate for at least 30 minutes in the refrigerator.
In another bowl, combine all-purpose flour, cornstarch, garlic powder, paprika, 1 teaspoon of salt, and ground black pepper. Set aside.
Heat vegetable oil in a large frying pan over medium-high heat.
Remove chicken from the marinade, shaking off excess, and dredge in the flour mixture until evenly coated.
Fry the chicken thighs in batches for 6-8 minutes per side or until golden brown and cooked through. Drain on a paper towel-lined plate and keep warm.
For the waffles, preheat your waffle iron according to the manufacturer's instructions.
In a large bowl, whisk together whole wheat flour, baking powder, baking soda, coconut sugar, ground cinnamon, and 0.5 teaspoon of salt.
In another bowl, whisk together 0.5 cup almond milk, eggs, vanilla extract, and melted coconut oil until combined.
Pour the wet ingredients into the dry ingredients and mix until just combined; do not overmix.
Ladle the waffle batter onto the preheated waffle iron and cook until golden brown and crispy. Repeat with remaining batter.
Serve the fried chicken on top of the waffles and drizzle with maple syrup before serving.
Nutrition Facts
Calories |
4560 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 330.6 g | 424% | |
| Saturated Fat | 95.2 g | 476% | |
| Polyunsaturated Fat | 135.4 g | ||
| Cholesterol | 872 mg | 291% | |
| Sodium | 6609 mg | 287% | |
| Total Carbohydrate | 277.8 g | 101% | |
| Dietary Fiber | 20.4 g | 73% | |
| Total Sugars | 79.1 g | ||
| Protein | 148.2 g | 296% | |
| Vitamin D | 6.0 mcg | 30% | |
| Calcium | 829 mg | 64% | |
| Iron | 18.5 mg | 103% | |
| Potassium | 1955 mg | 42% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
