Oven-Fried Chicken and Waffles

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Chicken and Waffles
Yields4 Servings
Prep Time30 minsCook Time36 minsTotal Time1 hr 6 mins
Chicken
 2 tbsp Pine nuts (toasted)
 1 tbsp Cornmeal
 ½ tsp Onion powder
 ½ tsp Ground paprika
 ½ tsp Garlic powder
 ½ tsp Black pepper
 ¼ tsp Cayenne pepper
 ½ tsp Dried oregano leaves
 ½ tsp Dried thyme leaves
 1 tsp Sea salt
 ½ tsp Baking powder (gluten-free)
 ¼ cup Almond flower
 ½ cup Coconut flower
 2 tbsp Parmigiano cheese (grated)
 ½ cup Low-fat buttermilk (or 1/2 cup nut milk with 1 tbsp vinegar or lemon juice)
 1 Egg white (2 tbsp)
 4 Chicken breasts (4oz each, boneless, skinless)
 2 tbsp Olive oil
Waffles
 2 cups Oat flour (grind raw oats in a blender or food processor to make flour — steel-cut oats will provide greater nutritional value)
 2 tbsp Flaxseeds
 ¾ cup Whey protein powder, vanilla flavor
 1 tsp Baking powder, gluten-free
 1 tsp Vanilla extract
 1 tsp Maple extract
 2 cups Almond milk (or milk of choice)
 4 Egg whites (large)
 1 Pinch of sea salt
 12 tsp Pure maple syrup (1 tsp per waffle)
Chicken
1

Preheat oven to 425 degrees F.

2

Place pine nuts and cornmeal in food processor (or blender). Cover. Pulse until finely ground.

3

Combine pine nut mixture, onion powder, paprika, garlic powder, black pepper, cayenne pepper, oregano, thyme, salt, baking powder, almond flour, coconut flour, and cheese in a shallow dish. Whisk well. Set aside.

4

Combine buttermilk and egg white in a shallow dish. Whisk to blend.

5

Dip each chicken breast into the buttermilk mixture; dredge in pine nut mixture until evenly coated. Set aside.

6

Heat oil in large, ovenproof skillet over medium-high heat until fragrant.

7

Add chicken breasts; cook for 3-4 minutes. Turn chicken.

8

Place skillet in oven; bake for 12-15 minutes, or until a thermometer inserted into the thickest part of each breast reads 165 degrees F. Set aside.

Waffles
9

Preheat waffle iron.

10

Combine oat flour, flaxseeds, protein powder, and baking powder in a medium bowl. Mix well. Set aside.

11

Combine vanilla and maple extract with almond milk in a medium bowl. Whisk to blend.

12

Add the flour mixture to the milk mixture. Whisk gently just until a smooth batter forms.

13

In a separate bowl, beat egg whites to form soft peaks.

14

Gently fold in egg whites and salt.

15

Cook 2/3 cup batter in pre-heated waffle iron, lightly coated with spray, for approximately 3-5 minutes (or according to specifications of your particular model), or until crisp and golden brown.

16

Place each waffle on a serving plate, top with one chicken breast, drizzle with maple syrup, and ENJOY!

Ingredients

Chicken
 2 tbsp Pine nuts (toasted)
 1 tbsp Cornmeal
 ½ tsp Onion powder
 ½ tsp Ground paprika
 ½ tsp Garlic powder
 ½ tsp Black pepper
 ¼ tsp Cayenne pepper
 ½ tsp Dried oregano leaves
 ½ tsp Dried thyme leaves
 1 tsp Sea salt
 ½ tsp Baking powder (gluten-free)
 ¼ cup Almond flower
 ½ cup Coconut flower
 2 tbsp Parmigiano cheese (grated)
 ½ cup Low-fat buttermilk (or 1/2 cup nut milk with 1 tbsp vinegar or lemon juice)
 1 Egg white (2 tbsp)
 4 Chicken breasts (4oz each, boneless, skinless)
 2 tbsp Olive oil
Waffles
 2 cups Oat flour (grind raw oats in a blender or food processor to make flour — steel-cut oats will provide greater nutritional value)
 2 tbsp Flaxseeds
 ¾ cup Whey protein powder, vanilla flavor
 1 tsp Baking powder, gluten-free
 1 tsp Vanilla extract
 1 tsp Maple extract
 2 cups Almond milk (or milk of choice)
 4 Egg whites (large)
 1 Pinch of sea salt
 12 tsp Pure maple syrup (1 tsp per waffle)

Directions

Chicken
1

Preheat oven to 425 degrees F.

2

Place pine nuts and cornmeal in food processor (or blender). Cover. Pulse until finely ground.

3

Combine pine nut mixture, onion powder, paprika, garlic powder, black pepper, cayenne pepper, oregano, thyme, salt, baking powder, almond flour, coconut flour, and cheese in a shallow dish. Whisk well. Set aside.

4

Combine buttermilk and egg white in a shallow dish. Whisk to blend.

5

Dip each chicken breast into the buttermilk mixture; dredge in pine nut mixture until evenly coated. Set aside.

6

Heat oil in large, ovenproof skillet over medium-high heat until fragrant.

7

Add chicken breasts; cook for 3-4 minutes. Turn chicken.

8

Place skillet in oven; bake for 12-15 minutes, or until a thermometer inserted into the thickest part of each breast reads 165 degrees F. Set aside.

Waffles
9

Preheat waffle iron.

10

Combine oat flour, flaxseeds, protein powder, and baking powder in a medium bowl. Mix well. Set aside.

11

Combine vanilla and maple extract with almond milk in a medium bowl. Whisk to blend.

12

Add the flour mixture to the milk mixture. Whisk gently just until a smooth batter forms.

13

In a separate bowl, beat egg whites to form soft peaks.

14

Gently fold in egg whites and salt.

15

Cook 2/3 cup batter in pre-heated waffle iron, lightly coated with spray, for approximately 3-5 minutes (or according to specifications of your particular model), or until crisp and golden brown.

16

Place each waffle on a serving plate, top with one chicken breast, drizzle with maple syrup, and ENJOY!

Oven-Fried Chicken and Waffles

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