Chicken and Waffles

I can't get enough of these waffles.  I started making them when Chef was in my life.  We loved them so much.  One morning he was in the kitchen in our old apartment making chicken strips while I was making us waffles. They became a real staple in our house, and now I'm making them regularly for my fam. 

I'm not used to cooking chicken, I grew up in a vegetarian friendly house where the only meat that was cooked, OCCASIONALLY, was fish. Chef taught me to cook chicken, and I suggest that if its your first couple of times cooking it, even if you're an expert, please open it up before you eat it to make sure its fully cooked. 


Cassava flour 1 cup 

Brown rice flour 1/2 cup 

Tapioca flour 1/2 cup 

Buckwheat flour 1/2 cup

Baking soda 1 1/2 teaspoon

Maple sugar 4 teaspoons

Salt 1 teaspoon 

Coconut oil 2/3 cup

Egg 2

Almond milk 1 1/3 cup 

Apple cider vinegar 1/2 cup

How to make:

Heat the waffle maker.  Melt the coconut oil. I do this by placing the jar of coconut oil in a lightly simmering water bath in a pot on the stove. In a bowl whisk together the flours, baking soda, salt and maple sugar. Add the liquids and egg, mix to combine. Scoop the batter into the waffle maker. Place the waffles on a cooling rack to ensure crispiness.  

Tip: to clean the iron, place a wet paper towel on to the iron and close it.  

Chicken tenders 

cassava flour 3/4 cup

buckwheat flour 3/4 cup

Himalayan salt 2 teaspoons+ 1 tablespoon for seasoning the chicken

turmeric 1 teaspoon

black pepper 1/2 teaspoon  + 2 teaspoons for seasoning the chicken

coconut oil  1 cup (for frying)

How to make:

Heat coconut oil in a large frying pan on low-medium heat.  I flick a little water onto the oil to make sure its hot enough, it should sizzle/ crackle. Place the flours separately on plates.  Whisk the egg and place in a shallow plate/bowl. Season the chicken with salt and pepper. Place some of the chicken strips (I used tenderloins) in the buckwheat, then into the egg then into the cassava.  Make sure they are completely covered. Gently place strips into the oil.  Cook the first side until deeply golden brown, then flip over doing the same on the other side.  Cook all of the strips and place on a cooling rack so they stay crispier. 

Top with whatever you like.  I added guac, maple syrup and mustard.  I also sometimes like to use a thick coconut yogurt as a sour cream replacement. 



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