Keto Chicken and Waffles

Step by Step Instructions

1. 1

   Preheat your waffle maker. Any waffle maker will work for this recipe.

2. 2

   Drain the canned cooked chicken and break it into small pieces. Mix with 1 egg, mozzarella, almond flour and the tablespoon of sugar-free maple syrup. Use fully cooked chicken only; if starting with raw chicken, cook it separately to 165°F before shredding and adding.

3. 3

   Add enough batter for one small waffle to the preheated waffle maker, without overfilling. Close and cook for about 3–5 minutes, until set, hot through to 165°F and easy to lift out. Repeat with the remaining batter to make two small waffles. Let them stand briefly to firm while you prepare the coating.

4. 4

   In two separate bowls, mix 1 egg and a tablespoon of water in one bowl and pork panko in another bowl.

5. 5

   Dip your chicken waffle into the egg wash. Then dip it into the ground pork rinds to coat completely. Repeat with the other waffle.

6. 6

   Heat avocado oil over medium heat in a skillet, using enough to come about halfway up the waffle. When a small piece of pork panko sizzles, carefully add a coated waffle. Fry until golden on both sides, turning carefully, and check that the center reaches 165°F and the egg coating is cooked. Lower the heat if the outside browns too quickly. Drain in a single layer on paper towels and serve with butter and sugar-free syrup as desired.