Chicken and Mashed Potato Waffles
Recipe GLPRcb7f8feab8dc84
Crispy pan-fried chicken breast coated in savory spices and served alongside golden mashed potato waffles with a sweet and spicy maple sriracha drizzle. This protein-packed main course combines tender chicken with creamy potato waffles for a unique, satisfying meal.
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Ingredients
1 lb. boneless, skinless chicken breast, pounded thin
1 large egg, beaten
1 tablespoon whole milk
1 tablespoon coconut flour
1 tablespoon arrowroot flour
½ tablespoon smoked paprika
½ teaspoon sea salt
½ teaspoon black pepper
½ teaspoon onion powder
¼ teaspoon garlic powder
1-2 tablespoons coconut oil for frying
2 cups mashed potatoes
¼ cup almond flour
2 large eggs
2 tablespoons extra virgin olive oil
¼ cup unsweetened almond milk
1 teaspoon baking powder
½ teaspoon baking soda
¼ teaspoon salt
½ cup pure maple syrup
2 tablespoons sriracha hot sauce
Directions
Place the pounded chicken breast pieces into a sealable plastic bag or shallow dish. Whisk together the beaten egg and milk, then pour the mixture over the chicken. Seal and refrigerate for 10 minutes to marinate.
In a small bowl, combine the coconut flour, arrowroot flour, smoked paprika, sea salt, black pepper, onion powder, and garlic powder. Mix thoroughly.
Drain the excess egg and milk mixture from the chicken. Sprinkle the seasoning mixture over the chicken pieces and massage gently to coat all surfaces evenly.
Heat 1-2 tablespoons of coconut oil in a large skillet over medium-high heat until shimmering.
Place the seasoned chicken pieces in the hot skillet and fry for approximately 3 minutes on the first side, then flip and cook for another 3 minutes until the internal temperature reaches 165°F and the chicken is golden and cooked through. Transfer the cooked chicken to a paper towel-lined plate to drain excess oil.
Preheat your waffle iron to its highest setting.
In a mixing bowl, combine the mashed potatoes, almond flour, 2 eggs, olive oil, almond milk, baking powder, baking soda, and salt. Stir until the batter is well combined and smooth.
Once the waffle iron is fully heated, scoop approximately ½ cup of batter into the center of the iron, close the lid, and cook for 3-4 minutes until the waffles are crispy and golden brown. Carefully remove and repeat with remaining batter until all is used.
In a small bowl, whisk together the maple syrup and sriracha hot sauce until well blended to create the sweet and spicy drizzle.
Serve the crispy fried chicken pieces alongside warm mashed potato waffles and drizzle with the maple sriracha sauce.
