Crispy, tender, and flavorful-to-boot! Just like the original, this gluten free and keto fried chicken and waffles is nothing short of scrumptious.
Keto ‘Fried’ Chicken and Waffles 🍗
i.e. Baked & Mess-Free!
Crispy, tender, and flavorful-to-boot. This keto ‘fried’ chicken and waffles is bound to tickle some tastebuds. The baked ‘fried’ chicken is incredibly tender and crisp, paired with our light and airy keto waffles*. A truly awesome marriage of flavors!
All in all, this is one of my favorite recipes on the site. Might be due to my crazy affinity for Southern-style fried chicken and waffles (who doesn’t have one?!). But this keto version is honestly a must-try.
And, it’s easy-peasy. The chicken is baked for a mess-free and more hands-off approach. And our keto waffles are as easy as they come (check out the video for guidance).
Oh, and be sure to serve it up with maple or sugar free syrup (love Lakanto’s!).
*(Updated VIP Note!): to make the waffles you’ve got two options! Feel free to use our extra fluffy waffle recipe (I know this is a favorite amongst many of you!)… but if you’re looking for a shorter route, know that you can also whip up waffles out of our staple keto pancakes (less fluffy, but they crisp up properly!).
For the ‘fried’ chicken I went for a breading for baking rather than a batter (like in our fish tacos or ‘fish ‘n chips’). And I truly do love pork rinds (i.e. chicharrones!) more than anything for it. Plus, they’re the perfect balance between fat and protein with zero carbs (i.e. a keto dream come true!).
So before you freak out, there’s no after taste whatsoever. More like a wonderful crisp texture and amazing flavor. A lot of you ask me for brands, and I’ve loved the new baked variety from Epic for the task (also 40% less calories btw!). Because they’re not fried in lard, they’re drier and resemble panko crumbs so much.
Other than that, you’ll want to marinate the chicken in sour cream (with a touch of vinegar and spices). Then you’ll do three layers (almond flour, egg and pork rind blend) for the ultimate coating. And if dairy free, full-fat coconut milk actually does an awesome job in lieu of the sour cream.
Keto 'Fried' Chicken and Waffles
For the marinade
For the coating
- 1/2-1 cup almond flour as needed (or more pork rinds for a nut-free version)
- 1 egg lightly beaten
- 1 tablespoon sour cream
- 90 g crushed pork rinds crushed
- 25 g Parmesan cheese finely grated
- 1 1/2 teaspoons paprika
- 1 teaspoon oregano
- 1/2 teaspoon garlic powder
- 1/4 teaspoon onion powder
- 1/4 teaspoon freshly ground black pepper
- pinch cayenne pepper
- kosher salt to taste
- Rinse and pat dry your chicken pieces. Set aside.
- In a large bowl suitable for marinating, mix together the sour cream, vinegar, poultry seasoning, garlic, freshly ground black pepper and season to taste. Add in the chicken, cover with cling film and marinate in the fridge for at least two hours (though preferably overnight!).
- Preheat oven to 425°F/220°C. Line a rimmed baking tray with aluminum foil and place a rack over it. Brush with olive oil or cooking oil of choice.
- You will need three bowls for the three coatings. In bowl 1, place your almond flour (or more crushed pork rinds). In bowl 2, whisk your egg with sour cream. And in bowl 3, mix thoroughly together the crushed pork rinds, Parmesan cheese, paprika, oregano, garlic powder, onion powder, freshly ground black pepper, cayenne and season to taste with salt (will vary quite a bit depending on the saltiness of your pork rinds).
- Dip your chicken pieces one at a time in the almond flour, followed by the egg, followed by the pork rinds mixture. Place in the prepared baking tray.
- Roast your chicken for 25-30 minutes until fully cooked (i.e. no longer pink and the juices run clear).
- Serve right away with waffles, chives and a generous drizzle of syrup.