Keto 'Fried' Chicken and Waffles

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.

Course Main

Cuisine American, Dairy Free, Gluten Free, Keto

Prep Time 20

Cook Time 30

Marinating Time 2

Total Time 40

Servings servings

Calories 376kcal

Ingredients

For the marinade

500 g chicken tenderloins or chicken breast sliced lengthwise into 2/3" / 1.5cm thick slices
1/2 cup sour cream
1 tablespoon white wine vinegar
1 teaspoon poultry seasoning
2 cloves garlic ran through a press
1/4 teaspoon freshly ground black pepper
kosher salt to taste

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

Serving suggestions

1 batch our gluten free & keto waffles *
sugar free syrup or maple syrup (if not keto)
chives finely chopped

Metric - US Cups

Instructions

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.

Video

Notes

*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.

Nutrition