Gluten Free Chicken & Waffles


We had a quick trip up to Edmonton the other Weekend, and luckily stayed with my husbands sister.  We love staying there because she always cooks us the best food!  We are VERY meat & potatoes in our household, and she is the complete opposite.  Sometimes we get a little Leary, but in the end always love everything she makes us try.  

This trip, she made us these Gluten Free Chicken & Waffle and they were DELICIOUS!  You'd never know they were an alternative recipe.

So here's the Recipe, Enjoy!

Click HERE for a PDF Print Out

Gluten Free Fried Chicken



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 ** We Did NOT use this, and it was just as good
  • 25 g Parmesan cheese finely grated  ** We use EXTRA Cheese, because cheese is Life
  • 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


  1. Rinse and pat dry your chicken pieces. Set aside.
  2. 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!). 
  3. 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. 
  4. 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).
  5. 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.
  6. Roast your chicken for 25-30 minutes until fully cooked (i.e. no longer pink and the juices run clear).


PREP TIME 2 mins COOK TIME 8 mins SERVINGS : 2 Waffles


  • 1/2 cup cheddar cheese
  • 1/4 cup fresh chopped broccoli
  • 1 egg
  • 1/4 teaspoon garlic powder
  • 1 tablespoon almond flour


  1. In a bowl mix almond flour, cheddar cheese, egg and garlic powder. I find it easiest to mix everything using a fork.
  2. Add half the Broccoli and Cheese Chaffle batter to the Dish Mini waffle maker at a time. Cook chaffle batter in the waffle maker for 4 minutes.
  3. Let each chaffle sit for 1-2 minutes on a plate to firm up.


In all Honesty, my waffles didn't quite turn out the same as hers...  I think I made ours too thick and had to re-chop the broccoli a bit finer.  The first waffle was a complete mess!

I'll definitely keep making this until I get the correct consistency, because who doesn't love fried chicken and waffles!?!?

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