Keto Chicken and Waffles
Keto Chicken and Waffles
For the waffles
- Cut each breast into 2 or 3 pieces, depending on the size of your waffles. In a small bowl, mix mayo, hot sauce, and 1 tsp garlic powder. Combine Panko and garlic powder on a plate for coating chicken. Brush chicken with mayo mixture and dredge in panko mixture on both sides. Set on a tray and let chill in the fridge for 30 minutes.
- From here, you can either bake them at 425* till crisp and an internal temp of 165* or you can fry them. I haven’t had huge success with deep frying. The panko doesn’t stick to the protein. I had much better success with shallow pan-frying. I used half an inch of vegetable oil. Keep the oil at 375*, or the outside will burn before the inside is fully cooked. Finally, resist the temptation to move the chicken after you put it in the pan! Watch that your oil isn’t too hot, but let the coating adhere to the chicken. Don't move it for 3 or 4 minutes. This gives you a nice solid crust. Turn with tongs and do the same on the other side. Check the internal temp. It should be 165*. Let chicken rest for a few minutes on paper towels to absorb any grease.
- Measure out ketonia mix, baking powder, and salt and sift through a fine-mesh sifter. What doesn’t filter through, blend in a coffee grinder or small blender, then sift. In a bowl, combine sifted dry ingredients with egg yolks, heavy cream, and oil. In a separate bowl, beat egg whites until stiff peaks form. Fold egg whites into batter. On a heated non-stick waffle iron, pour enough batter just to fill in the bottom tray and cook until golden brown and crispy. Create 6 waffles. Top with fried chicken and Lakanto syrup if desired.
This Keto Chicken and Waffles is a keto-friendly breakfast recipe.
Aunt Ger is our head Chef behind Ketonia responsible for creating the delicious Ketonia products you know and love. Geri strives to create delicious and keto-friendly recipes as well as keto-fy your favorite comfort foods to help you reach your goals and enjoy the keto journey.
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