Paleo Chicken and Waffles
Indulge in a guilt-free twist on comfort food with this Paleo Chicken and Waffles recipe that's bursting with flavor and wholesome ingredients. Perfectly seasoned, almond- and coconut-flour-crusted chicken is pan-fried in coconut oil and finished in the oven for a crispy, golden exterior, while light and fluffy tapioca-flour waffles bring a tender, slightly sweet base to this classic pairing. With creamy coconut milk, rich honey, and vanilla extract in the batter, these waffles are naturally dairy-free and grain-free. Enjoy this paleo-friendly masterpiece with a drizzle of honey or maple syrup for an irresistible brunch or dinner that's as satisfying as it is healthy. Ready in under an hour, it's the perfect meal to savor without compromising your wellness goals!
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Recipe Information
Ingredients
- 2 pieces boneless, skinless chicken breasts
- 1 cup almond flour
- 0.25 cup coconut flour
- 1 teaspoon paprika
- 0.5 teaspoon garlic powder
- 0.5 teaspoon salt
- 0.5 teaspoon black pepper
- 2 large eggs
- 0.5 cup coconut oil
- 1 cup coconut milk
- 0.5 cup tapioca flour
- 1 teaspoon baking powder
- 2 tablespoons honey
- 1 teaspoon vanilla extract
Instructions
Preheat your oven to 400°F (200°C).
Pound the chicken breasts to an even thickness and cut each into three equal pieces.
In a shallow dish, combine almond flour, coconut flour, paprika, garlic powder, salt, and black pepper.
In another bowl, beat the eggs until fully mixed.
Dip each piece of chicken first in the beaten eggs and then dredge in the flour mixture, coating evenly.
Heat coconut oil in a large skillet over medium heat. Once hot, add the chicken pieces, cooking for about 4-5 minutes per side until golden brown.
Transfer the browned chicken pieces to a baking sheet and finish in the oven for another 10-12 minutes or until cooked through.
Prepare the waffle batter by combining coconut milk, eggs, honey, and vanilla extract in a mixing bowl. Whisk until smooth.
Add tapioca flour and baking powder to the wet ingredients and mix well. The batter should be thick but pourable.
Preheat a waffle iron, grease it with a small amount of coconut oil, and add enough batter to cover the surface, cooking until golden brown and fully set.
Remove the waffles and keep them warm. Repeat until all batter is used.
Serve hot waffles topped with crispy chicken pieces and an optional drizzle of honey or maple syrup.
Nutrition Facts
Calories |
2858 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 186.5 g | 239% | |
| Saturated Fat | 106.9 g | 535% | |
| Polyunsaturated Fat | 1.9 g | ||
| Cholesterol | 668 mg | 223% | |
| Sodium | 2105 mg | 92% | |
| Total Carbohydrate | 156.1 g | 57% | |
| Dietary Fiber | 24.2 g | 86% | |
| Total Sugars | 60.4 g | ||
| Protein | 147.8 g | 296% | |
| Vitamin D | 2.1 mcg | 11% | |
| Calcium | 349 mg | 27% | |
| Iron | 12.0 mg | 67% | |
| Potassium | 1554 mg | 33% | |
*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.
