Crispy, tender, and flavorful-to-boot! Just like the original, this gluten free and keto fried chicken and waffles is nothing short of scrumptious. Oh, and if baking with cups rather than grams is your thing, just click on US Cups for an instant conversion.
Cuisine American, Dairy Free, Gluten Free, Keto
Prep Time 20minutes
Cook Time 30minutes
Marinating Time 2hours
Total Time 40minutes
For the marinade
500gchicken tenderloinsor chicken breast sliced lengthwise into 2/3" / 1.5cm thick slices
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.
*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!). Please note that nutrition facts were estimated for just the 'fried' chicken (add just 1g net carb per keto waffle).And keep in mind that you can decrease the carb count even further by substituting the almond flour with more pork rinds. Though taste and texture was optimal with the flour.