Keto Chicken and Waffles

Annie, I’ve been cooking off this site for two years and it still surprises me. Putting the chicken right into the batter is not something I would have thought of. It held together fine.

I don’t love frying things on the stove, it always makes such a mess. Could I air fry the waffle after the pork panko coating, or does it need the oil to get crispy?

The first bite has this firm resistance I wasn’t expecting from a chaffle. I’d been putting this off because mixing canned chicken directly into waffle batter read like a shortcut more than a real technique. It’s not. The batter is underseasoned as written, the coating handles the salt and most of the flavor, so I’d go heavier on the spices if you want something that holds on its own.

This is what keto breakfast is supposed to taste like!! Made it this morning, zero complaints.

I made this and the one thing I’d change is the syrup. A full tablespoon pushes the batter sweet, and you notice it against the pork rind crust. Half worked better.

hot sauce in the batter. zero regrets.

My husband took one bite and immediately asked if there was more batter left. He’s not even doing keto. That pork panko crust crisps up in a way that makes this feel more like street food than a waffle, and I’m making a double batch next Sunday.

Sixth time making this. Somewhere around batch three it stopped being breakfast food and became a weeknight dinner. What I figured out: let the waffle sit in the maker an extra minute past when it stops steaming, and the crust holds up through the egg wash and pork panko dip instead of going soft when you coat it. First time I was skeptical about the canned chicken going straight into the batter (sounds like it shouldn’t hold together), but it comes out of the maker clean and slices without falling apart. The pork panko coating shatters when you bite through it and stays that way, something I haven’t managed with any other keto fried chicken. And 3.5 net carbs per serving. I ran it myself twice before I believed it.

Tried three other keto chicken and waffle recipes before this one. The pork rind coating is what finally gave me an actual crust. Not going back.

Quick tip if you’re using whole pork rinds instead of pre-ground pork panko: pulse them in a blender for just a few seconds, not a full grind. The chunkier crumbles stick to the egg wash better and the coating comes out way crunchier than when I ground them fine.

My son who interrogates every meal I put in front of him ate these without a single comment, which in this house is basically a standing ovation. He found out about the pork rind coating afterward and still asked me to make them again Friday.

Four batches in and I’m still figuring out small things. This time I let the chaffle sit in the waffle maker an extra minute after it beeped and the pork panko coating stuck way more evenly when I dipped it (kept sliding off on my first two tries). The crust that forms is genuinely good, not just “good for keto.” Worth the extra step of the egg wash.

I was skeptical about mixing the chicken directly into the batter (every version I’ve tried kept them separate and the whole thing falls apart), but this holds together way better than anything else I’ve made. The pork panko crust actually gets that real crunch too, which is where most keto takes on this totally miss.

I almost skipped this because canned chicken folded into waffle batter just sounded wrong to me. The pork panko crust gets this golden, almost snappy texture though, and once you hit it with the maple syrup it clicks. Going into my Sunday breakfast lineup.

My son took one bite of the chaffle and immediately asked if we could have this every Sunday.

I am a lover of chicken and waffles. So when I saw this I just had to try. I ordered a mini waffle maker and as soon as it arrived I made these. I was stunned. I loved them. Thank you for this wonderful version of chicken and waffles, will definitely make those often.

Do you have macros for us? They were delicious! We used protein powder instead of pork panko but it shouldn’t change the macros should it?

Hi. Maybe I missed this somewhere, but is the serving for 2 chaffles?

Can these be made in a big birch and frozen?

The ingredients list doesn’t list the ground pork panko or avocado oil that the directions reference. Just wondering what the quantity is for these ingredients?