Paleo Chicken and Waffles

Last night, I was having some major dinner block. I hadn’t made my grocery trip yet, and was seriously lacking in the veggie department. Rather than feeding my poor fellas green beans for the third night in a row (can we say burn out?), I opted for far less healthy, but oh so delicious Paleo Chicken and Waffles. With my trusty Otto’s Cassava Flour in tow and Pinterest at my finger tips, I set out to make some magic happen.

Paleo Chicken and WafflesChicken

Do you ever go to try a new recipe, and then halfway through realize that you completely messed up the party? We are not talking a halfway sort of thing, I mean you turned a teaspoon into a tablespoon, or added salt instead of sugar.

This happens to me All. The. Time. It is actually how many of our favorite recipes come into existence. I call them happy accidents. The fried chicken for this recipe was definitely a happy accident! Blame it on fatigue or call it lazy. Somehow, I completely ignored the directions and went trailblazing on my own.

I certainly did not have high expectations, and had zero intention of posting it on here. The second that chicken hit my tongue, the clouds parted and the beautiful fried chicken-y light came shining through. I had no choice. I had to share! So, allow me to extend my deepest apologies for not including photos of the whole process. I hope you will forgive me. 🙂


Waffles

If you have ever tried to make any sort of paleo bread, you have likely found that they are all awful. Almond flour? Hello, crumbly. Coconut flour? Dry and gritty. What is a grain-free girl to do? Turn to the amazing people at Otto’s Naturals, that’s what! They have made the closest thing to wheat flour that I have found to date, and all using the wonderfully starchy yuca root.





After a short search, I came across a beautiful recipe from Valerie at Coco’s Paleo Kitchen. And let me tell you, girlfriend did not disappoint. This is one of the very few recipes I have found that didn’t require some sort of adaptation. It turned out beautiful flavor-filled waffles with minimal effort. What more could you ask for?

You may notice that the batter appears thin and runnier than “normal.” Do not be alarmed; this allows the waffles to cook faster. If the batter looked appropriate it would take you fifteen minutes to cook a single waffle. Trust me. Been there, done that. It is not fun, especially when hungry.

This is quite possibly the best chicken and waffles I have ever had. We are talking so good you can’t tell it’s paleo. And if y’all haven’t experienced the glory of Otto’s Naturals Cassava Flour, you should really make the leap. It is definitely worth the cost. Without further ado, meet the best  ever Paleo Chicken and Waffles.

Print Recipe
Paleo Chicken and Waffles
Cuisine Paleo, Southern
Servings
people
Ingredients
Wet Ingredients
  • 2 Tbsp paprika
  • 2 Tbsp black pepper
  • 1 tsp garlic salt
  • 1 1/2 Cup almond milk
  • 2 eggs
  • 1 tsp salt
  • a few dashes Tabasco
  • 4 lbs chicken breast cut into strips
Dry Ingredients
  • 1 1/2 Cup cassava flour
  • 1/2 Cup tapioca starch
  • 1 tsp baking powder
  • 1 tsp salt
  • 1/4 tsp cayenne
Cuisine Paleo, Southern
Servings
people
Ingredients
Wet Ingredients
  • 2 Tbsp paprika
  • 2 Tbsp black pepper
  • 1 tsp garlic salt
  • 1 1/2 Cup almond milk
  • 2 eggs
  • 1 tsp salt
  • a few dashes Tabasco
  • 4 lbs chicken breast cut into strips
Dry Ingredients
  • 1 1/2 Cup cassava flour
  • 1/2 Cup tapioca starch
  • 1 tsp baking powder
  • 1 tsp salt
  • 1/4 tsp cayenne
Instructions
  1. Begin warming an inch of oil in cast iron skillet to 350 degrees over medium high heat. To test, drop a pinch of flour into the hot oil. If it floats and sizzles, you are good to go.
  2. Whisk wet ingredients in a medium sized bowl. Place chicken strips in mixture and allow them to marinate for about 15 minutes.
  3. Combine dry ingredients in a 10-inch pie plate, and set aside.
  4. While chicken is marinating, head over to Coco's Paleo Kitchen and make your waffles.
  5. When your frying oil is hot enough, and your waffle iron is warmed and oiled, pour your first waffle*.
  6. While your waffle iron is doing it's thing, begin turning the marinated chicken pieces into the flour mixture.
  7. Once evenly coated, dip back into marinade and return to flour mixture for a second coat. Repeat with chicken pieces until your pie plate is filled.
  8. One by one, place chicken in frying pan, making sure not to over crowd the pan. You will need to do this in several batches.
  9. Cook tenders for a few minutes on each side, turning occasionally until golden brown.
  10. Transfer to a wire rack over a baking sheet to allow to drain. Place in oven at 150 degrees to keep warm while frying remaining chicken.
  11. To serve: Plate three chicken tenders over waffles and serve with a ramekin of pure maple syrup. For a little zing, try adding a few shakes of Tabasco to your syrup.
Recipe Notes

*When using cassava flour, it will take a little bit longer to cook all the way through. On our cast iron waffle press, it took about five minutes per side. From my understanding, electric waffle makers have a light to alert when done, so just leave for a few minutes longer if possible.

Fried Chicken adapted from Alicia Green Beauty.

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More about Monica

Monica is dreamer and voice behind Ethie and Co. When she is not destroying the kitchen, you can find her outside tending to her gaggle of animals.

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