Description
Crispy Chicken Waffles Delight combines perfectly seasoned, oven-baked pork rind-crusted chicken tenders with fluffy, cheesy almond flour waffles. This gluten-free, savory breakfast or brunch dish is richly flavored with Parmesan and cheddar cheeses and garnished with fresh chives for a delightful taste and texture contrast.
Ingredients
Scale
For the Chicken
- Cooking spray
- 4 oz pork rinds
- 1 cup freshly grated Parmesan cheese
- 1 large egg
- 2 Tbsp mayonnaise
- 2 Tbsp water
- Kosher salt, to taste
- Freshly ground black pepper, to taste
- 1 lb boneless skinless chicken breasts, cut into strips
For the Waffles
- 4 large eggs
- 2 cups almond flour
- 1 cup shredded cheddar cheese
- 1 cup milk
- 1 cup sour cream
- 1 tsp baking powder
- Kosher salt, to taste
- Freshly ground black pepper, to taste
- Cooking spray
For Garnish
- 2 Tbsp freshly chopped chives
- Butter, optional
Instructions
- Preheat and Prepare Baking Sheet: Preheat your oven to 425°F (220°C). Line a baking sheet with parchment paper and generously grease it with cooking spray to prevent sticking.
- Make Pork Rind Coating: Place the pork rinds into a food processor and pulse until they become fine crumbs. Transfer the crumbs to a shallow dish and mix in the freshly grated Parmesan cheese to combine thoroughly.
- Prepare Egg Wash for Chicken: In a medium-sized bowl, whisk together one large egg, mayonnaise, and water. Season this mixture with kosher salt and freshly ground black pepper according to your taste preferences.
- Coat the Chicken: Dip each chicken strip into the egg mixture, allowing excess to drip off. Then, dredge the chicken strips thoroughly in the pork rind and Parmesan mixture, pressing gently so the coating adheres well. Place the coated chicken strips on the prepared baking sheet in a single layer.
- Bake the Chicken: Bake the coated chicken strips in the preheated oven until they turn golden brown and are cooked through, about 25 to 30 minutes.
- Prepare Waffle Batter: While the chicken bakes, preheat your waffle iron. In a large bowl, whisk together the 4 large eggs first, then add the almond flour, shredded cheddar cheese, milk, sour cream, and baking powder. Mix until smooth and season with kosher salt and freshly ground black pepper.
- Cook the Waffles: Spray the waffle iron with cooking spray. Pour about ½ cup of batter onto the waffle iron and cook according to the manufacturer’s instructions, about 4 to 5 minutes, or until golden and cooked through. Repeat this process with the remaining batter.
- Serve: Plate the crispy pork rind-crusted chicken tenders alongside the cheesy almond flour waffles. Garnish with freshly chopped chives and add butter on the waffles if desired for extra richness. Serve immediately for best texture and flavor.
Notes
- Using pork rinds instead of traditional bread crumbs makes this dish gluten-free and adds extra crunch.
- Ensure the chicken pieces are of even size for uniform baking.
- Waffle batter can be adjusted for consistency; if too thick, add a splash more milk.
- Butter is optional on waffles but enhances flavor and moisture.
- Chives add a fresh, mild onion flavor perfect for garnishing.
