Crispy Chicken and Waffles

Crunchy pork rind coated chicken tenders top gluten free waffles made of cheesy eggs.

TOTAL TIME: 35 MIN / SERVES 6 

Nutrition (per serving): 530 calories, 45 g protein, 6 carbohydrates, 2 g fiber, 2 g sugar, 36 g fat, 12 g saturated fat, 840 mg sodium

INGREDIENTS

  • FOR THE CHICKEN
  • Cooking spray
  • 4 ounces pork rinds
  • 1/2 cup grated Parmesan
  • 1 large egg
  • 2 tablespoons mayonnaise
  • 2 tablespoons water
  • Kosher salt
  • Freshly ground black pepper
  • 11/4 pounds thinly sliced chicken breasts,
  • cut into strips
  • FOR THE WAFFLES
  • 4 large eggs
  • 1 cup almond flour
  • 1 cup shredded cheddar
  • 1/4 cup milk
  • 1/2 cup sour cream
  • 1 teaspoon baking powder
  • Kosher salt
  • Freshly ground black pepper
  • Cooking spray
  • 2 tablespoons chopped chives, for garnish Butter (optional)

DIRECTIONS

  1. Preheat the oven to 4250. Line a baking sheet with parchment paper and grease it with cooking spray. Add pork rinds to a food processor and pulse until fine crumbs form. Transfer to a shallow dish and combine with Parmesan.
  2. In a medium bowl, whisk together egg, mayo, and water. Season with salt and pepper.
  3. Dip chicken pieces in egg wash, letting excess liquid drip off. Coat chicken in pork—rind mixture, pressing to adhere, and place on baking sheet.
  4. Bake until golden, 25 to 30 minutes.
  5. Meanwhile, make the waffles: Preheat a waffle iron. In a large bowl, whisk eggs then whisk in almond flour, cheddar, milk, sour cream, baking powder, salt, and pepper. Grease waffle iron with cooking spray. Following waffle maker directions, add batter and cook until golden, 3 to 4 minutes.
  6. Serve chicken fingers with waffles and garnish with chives and butter.