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Paleo Fried Chicken and Sweet Potato Waffles

May 6th, 2014
Chicken Waffles on plate

Just up the street from our house in Santa Monica, there’s a chicken and waffle joint that people line up around the block for. Every time we walk our dog by the place, we are faced with the difficult decision of either caving in to that crispy fried chicken and delicious buttery waffle or to take the high road by turning our head (and nose) the other way and just keep on walking. To the dismay of our dog, we keep walking on.

Well two years of this torturous avoidance of chicken and waffles and I’ve finally had enough. Today is the day I stop depriving myself of this delicious Southern Comfort food. I gotta satisfy my soul, baby. With some arm pulling, Chris agreed to us buying a waffle iron under the condition that I blow his mind. Challenge accepted.

The first step was finding the perfect paleo fried chicken recipe. When we were at Paleo(fx) this year in Austin, I met Gerry Flynn of Fixed Foods who shared with me the most amazing breaded chicken recipe that tastes like the chicken from Chick-Fil-A. As a kid, I grew up on those chicken sandwiches, so I was immediately sold. The recipe he shared is from Paleo Effect and can be found here. But hold up! Gerry gave me one little secret which I am going to share with you. An ingredient that changes everything to this recipe. Pickle Juice! That’s right, pickle juice. Either use your own pickling solution or buy pickles from the store. Just make sure there’s no sugar in the ingredients. Also, instead of frying the chicken, I baked them, which is actually less messy and you’ll use a lot less coconut oil in the process. The chicken comes out perfectly crunchy and tender. You would think they came right out of a deep fryer.

Fried Chicken

Ingredients for the Paleo “fried” chicken:

2 Organic Chicken Breasts with skin on (chop each breast into 3 or 4 pieces)

3/4 cup Pickle Juice

1 Egg

1 Tbsp Honey

¼ cup Arrowroot Powder

½ cup Almond Flour

2 tsp Sea Salt

1 ½ tsp Black Pepper

½ tsp Paprika

Coconut Oil for the pan

First, pre-heat your oven to 425 degrees.

Chop up the chicken and put them into a ziplock bag. Pour in the pickle juice and make sure it covers the chicken completely before sealing it up. Put it in the fridge for at least 30 minutes.

While you’re waiting for the chicken to marinate, whisk the egg in a medium sized bowl, add the honey and set aside. In another medium bowl, mix together all of the remaining dry ingredients above to make the “breadcrumbs” and set that aside too.

Pour coconut oil onto two baking sheets or two cast iron pans. I use cast iron pans because they’re seasoned, cook evenly and make everything taste better.

Once the chicken is ready, drain the pickle juice from the ziplock bag. Put the chicken in the egg mixture and coat well. Then dip each piece into the “breadcrumbs” mix and set on your cast iron pan or baking sheet.

Put it in the oven for 10 minutes, then flip it over with tongs and bake for another 5 minutes and you’re done. See how incredible that looks?

Now, who’s ready for the most delicious sweet potato waffles recipe ever?

 

 

Ingredients for the Sweet Potato Waffles:

1 large sweet potato

3 eggs

1/2 cup coconut milk

1 tsp baking soda

1/2 cup coconut flour

1 tsp cinnamon

1/2 tsp nutmeg

1/2 teaspoon vanilla extract

Pre-heat your waffle maker.

Wash your sweet potato and put it in a steaming pot (with skin on). Steam for about 15-20 minutes or until you can pierce it easily with a fork. Let it cool and remove the skin.

In a food processor or blender, add all of the ingredients including the sweet potato. If the mixture is too thick (depending on the size of your sweet potato, you can add a little water so that it’s a creamier consistency).

Now, ladle a spoonful of the mixture onto your waffle iron and watch the magic happen. Every waffle maker is different so I’ll leave it to you to keep and eye on the temperature and time. I had my All-Clad Waffle Iron set to 5 and it took about 3 minutes per waffle. Recipe yields about 4-5 waffles.

Alright folks, so now you’ve got your chicken, you’ve got your waffles and it’s time to put it all together. Chris put a large slab of Kerrygold grass-fed butter on the waffle with a little drizzle of honey over the chicken before he crushed it. Challenge Won. Knockout. Touchdown. Bingo.

chicken waffles

Bonus tip – When you’re making all of this together, start with marinating the chicken in pickle juice first since that takes the longest. Then steam the sweet potato as it takes a while for it to cook and cool. After making the chicken, set your oven to ‘keep warm’ so that the chicken is nice and hot out of the oven.

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Susan Tie
The Paleo Secret

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Paleo Fried Chicken and Sweet Potato Waffles
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3 Responses

  1. susan monk says:

    what kind of pickle juice do you use – sweet or dill. and can you make pancakes instead of waffles – don’t have a waffle maker

  2. Jane says:

    I would think Dill as Sweet pickles would have sugar in them

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