Whole30 Chicken and Waffles
Indulge in a better-for-you twist on a classic comfort food with this Whole30 Chicken and Waffles recipe! Featuring crispy, oven-baked boneless chicken thighs coated in a flavorful almond flour crust and paired with pillowy grain-free waffles made from almond flour, tapioca starch, and a dairy-free coconut milk "buttermilk" substitute, this dish is wholly satisfying and fully Whole30-compliant. Seasoned with garlic powder, paprika, and a touch of heat from hot sauce, every bite bursts with bold, wholesome flavor. Perfect for brunch, dinner, or any time you're craving an indulgent-yet-clean meal, this recipe is gluten-free, dairy-free, and paleo-friendly. Whether you're following Whole30 or simply seeking a healthier take on a Southern favorite, these crispy chicken and fluffy waffles are bound to impress!
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Recipe Information
Ingredients
- 4 pieces boneless skinless chicken thighs
- 1 cup almond flour
- 0.5 cup tapioca starch
- 1 cup coconut milk
- 1 tablespoon apple cider vinegar
- 2 large eggs
- 2 tablespoons coconut oil, melted
- 0.5 teaspoon baking soda
- 1 teaspoon garlic powder
- 1 teaspoon paprika
- 1 teaspoon sea salt
- 0.5 teaspoon black pepper
- 1 teaspoon onion powder
- 1 tablespoon coconut aminos
- 1 teaspoon hot sauce (Whole30 approved)
Instructions
Preheat the oven to 425°F (220°C).
In a shallow bowl, combine almond flour, garlic powder, paprika, sea salt, black pepper, and onion powder.
In another bowl, beat 1 egg and add coconut aminos and hot sauce.
Dip each chicken thigh piece into the egg mixture, then coat with the seasoned almond flour mixture.
Place the coated chicken pieces onto a baking sheet lined with parchment paper.
Bake in the preheated oven for 25-30 minutes or until the chicken is cooked through and crispy.
While the chicken is baking, prepare the waffles. In a small bowl, combine coconut milk and apple cider vinegar, let it sit for 5 minutes to create a buttermilk substitute.
In a large bowl, whisk together tapioca starch, remaining almond flour, and baking soda.
In a separate bowl, beat the remaining egg and mix in melted coconut oil and the coconut milk-vinegar mixture.
Pour the wet ingredients into the dry ingredients and stir until well combined.
Preheat a waffle maker and lightly coat with coconut oil if necessary.
Pour batter into the waffle maker and cook according to the manufacturer's instructions until golden brown and cooked through.
Repeat with remaining batter.
Serve the crispy chicken thighs on top of the waffles for a delicious Whole30-compliant meal.
Nutrition Facts
Calories |
608 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 34.3 g | 44% | |
| Saturated Fat | 10.8 g | 54% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 198 mg | 66% | |
| Sodium | 838 mg | 36% | |
| Total Carbohydrate | 41.4 g | 15% | |
| Dietary Fiber | 3.7 g | 13% | |
| Total Sugars | 7.4 g | ||
| Protein | 35.6 g | 71% | |
| Vitamin D | 0.5 mcg | 3% | |
| Calcium | 106 mg | 8% | |
| Iron | 3.2 mg | 18% | |
| Potassium | 567 mg | 12% | |
*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.
