Chicken And Waffles With Hollandaise Keto and Paleo Friendly

 

Keto chicken and waffles

Keto chicken and waffles

Chicken and Waffles With Hollandaise Keto and Paleo Friendly

A classic Chicken and Waffle Breakfast
5 from 1 vote
Prep Time 10 mins
Cook Time 8 mins
Course Breakfast
Cuisine American
Servings 4
Calories 479 kcal

Ingredients
  

FOR THE CHICKEN:

  • 1 cup coconut oil or bacon fat for frying
  • 2 large eggs
  • cups grated Parmesan cheese or pork dust if dairy-free
  • ¼ teaspoon ground black pepper 1 pound boneless skinless chicken thighs

FOR THE WAFFLES:

  • 3 cups shredded zucchini Fine sea salt
  • 1 cup powdered Parmesan cheese recipe notes (or pork dust if dairy- free)
  • 2 tablespoons unsalted butter or coconut oil if dairy- free, softened 2 large eggs, beaten
  • ½ cup Hollandaise store-bought, for serving

Instructions
 

  • To make the chicken, place 1 cup of coconut oil in a 4-inch- deep (or deeper) cast-iron skillet over medium heat and heat it to 350°F. Meanwhile, prepare the egg wash and breading: In a medium-sized bowl, beat the eggs. In another medium-sized bowl, mix the 1½ cups of Parmesan cheese and the pepper.
  • Cut the chicken into bite-sized nuggets. Dip the nuggets into the egg mixture, then into the cheese mixture, coating each nugget well. When the oil is hot, fry the nuggets in batches for about 5 minutes or until the chicken is no longer pink inside and the batter has a nice golden colour. The exact timing will depend on how big you make the nuggets.
  • To make the waffles, heat a waffle iron to high heat. Place the shredded zucchini in a colander over the sink and sprinkle with salt. Allow to drain for 4 minutes. Squeeze out the excess moisture. Place the zucchini in a medium-sized bowl. Add the 1 cup of Parmesan, butter, and eggs and mix well. Grease the hot waffle iron. Place 3 tablespoons of the zucchini mixture in the center of the iron and close. Cook for 3 to 4 minutes, until the waffle is golden brown and crisp.
  • To serve, place 2 waffles on each plate and top with 2 chicken nuggets. Serve smothered in hollandaise. Store extras in separate airtight containers in the refrigerator for up to 3 days. Reheat on a baking sheet in a preheated 350°F oven for 5 minutes or until warmed through, then top with the hollandaise. To reheat the hollandaise, see here.

Notes

If you prefer not to fry the chicken nuggets, you can bake them instead. Preheat the oven to 350°F. Place the breaded nuggets on a greased baking sheet and bake for 20 to 30 minutes, until they’re golden
brown and cooked through. Again, the exact timing will
depend on how big you make the nuggets

Nutrition

Serving: 1gCalories: 479kcalCarbohydrates: 9gProtein: 31gFat: 36gSaturated Fat: 18gPolyunsaturated Fat: 2gMonounsaturated Fat: 9gCholesterol: 215mgSodium: 1459mgPotassium: 349mgFiber: 1gSugar: 2g
Keyword chicken and waffles, chickenstrips, keto, paleo, waffles
Tried this recipe?Let us know how it was!

Fast weight Loss;

Anthony MSc. Nutrition CPT

Anthony is a certified personal trainer, Certified Holistic Health Practitioner, and Strength and Conditioning coach. Today he works as a full-time fitness coach, writer, blogger, and author. In his spare time, he is an avid sailor, boating enthusiast, hiker, and backpacker His goal is to take the confusion out of weight loss and health and make it simple and easy to understand and follow. Anthony McGarr NASM CPT, CHHP, MSc. Nutrition, Certified Holistic Health Practitioner And Creator Of The Trans4m Diet

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