Keto Chicken and Chaffles (Waffles)
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Unrated
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Prep Time
10 mins
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Cook Time
10 mins
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Total Time
30 mins
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Servings
4
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Course
Main Course, Lunch, Dinner
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Cuisine
American, International
Keto Chicken and Chaffles (Waffles)
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If you love Southern-style fried chicken and waffles like we do, then this low-carb chicken and waffles recipe is for you. We first stumbled upon this savory chicken and waffles recipe while visiting Elaine's in Cape May, New Jersey. I couldn't stop thinking about it and knew I had to recreate this into a keto-friendly recipe giving me full access to this yumminess whenever I want!
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Ingredients
For the fried chicken
- 1 pound chicken tenderloins lightly flattened
- coconut oil for frying
- ½ cup coconut flour
- ½ cup arrowroot
- ¼ cup Parmesan Cheese grated
- ½ teaspoon garlic powder
- 2 teaspoons Nashville Hot Chicken Seasoning
- 2 large eggs lightly beaten, for egg wash
- salt and pepper to taste
For the chaffles
- 1 cup mozzarella cheese shredded
- 2 large eggs
- ¼ cup almond flour
- ½ teaspoon baking powder
- ½ teaspoon Italian seasoning
- ½ teaspoon garlic powder
For the coleslaw and maple sriracha sauce
- 1 bag coleslaw 8 ounces
- 2 tablespoons coconut oil
- 2 tablespoons soy sauce
- 4 sweet peppers any color, chopped
- ½ cup maple syrup sweetener
- 1 teaspoon Sriracha sauce more, depending on heat preference
- ¼ cup cold butter
Instructions
For the fried chicken
- Using a meat mallet place the chicken tenders between two pieces of cling wrap and gently flatten.
- Set two bowls for the coating. In one bowl mix, add all the dry ingredients and combine well, including spices.
- In the second bowl whisk the two eggs for the egg wash.
- Dip your chicken tenderloins one at a time in the flour mixture, then egg wash, followed again by the flour mixure.
- Preheat a good amount of oil in a skillet to medium-high heat and cook both sides of the chicken until lightly brown, 3-4 minutes per side. You will want to fry your chicken in two or three batches. The oil may need to be changed if it begins to burn from the coating.
For the chaffles
- Preheat your mini waffle maker for about 5 minutes, until hot.
- Combine and stir all ingredients in a bowl.
- Pour enough of the chaffle batter into the waffle maker to cover the surface well. (About 1/2 cup batter for a regular waffle maker and 1/4 cup for a mini waffle maker).
- Cook until browned and crispy, about 4 minutes
- Carefully remove the chaffle from the waffle maker and set aside to crisp up more. (Cooling is important for texture!) Repeat with remaining batter.
For the coleslaw and maple sriracha sauce
- Combine coconut oil, soy sauce, coleslaw, and peppers in a skillet over medium heat. Sauté 5-6 minutes.
- In a small saucepan heat the sugar-free maple syrup until it just begins to simmer and add the sriracha sauce to taste. I added 1 teaspoon. Turn off the stove.
- Stir in the cold butter and stir. The syrup will quickly thicken due to the butter emulsifying the sauce.
- Mix 2-3 tablespoons of the sauce into the skillet with the coleslaw.
- Place the remaining sauce in a serving container to use as a topping for the chicken and chaffles and serve over the coleslaw.
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