Pecan Crusted Fried Chicken On Paleo Waffles

Waffles have always been a favorite of mine. As a kid, I would plunk down on my Grandma’s kithchen table to watch The Price Is Right on her tiny black and white kitchen TV and before I’d

know it, she’d have a plate full of fluffy, delicious classic waffles in front of me. Those were the days! I obviously don’t eat like that these days, but make the occasional exception for recipe

development, and taking Julian Bakery’s latest products for a test drive. Using their Paleo waffles, I created a grain free version of fried chicken and waffles with my own flair of adding a

pecan crust. This chicken is juicy, with a crispy crust and richness in flavor thanks to the pecans and pumpkin pie seasoning. Enjoy!

Makes 2 servings

Ingredients

1 pack of Paleo Waffles (2 Waffles)

2 bone in chicken thighs with skin

2 eggs

½ cup of organic coconut flour

¾ cup of chopped pecans

3 tablespoons of coconut oil

¾ teaspoon of pumpkin pie spice

½ teaspoon of sea salt

½ teaspoon of pepper

Ghee and Natures Hollow Maple Syrup (Sugar Free w/Xylitol) to garnish

Paleo Waffles Recipe Fried Chicken

Instructions

Preheat oven to 350 degrees

Rinse chicken and dry thoroughly, set aside

Line a baking sheet with tin foil, set aside

In a shallow bowl combine coconut flour pepper, sea salt, and pumpkin pie spice thoroughly

In a separate shallow bowl, crack and whisk the eggs

In yet another separate shallow bowl (or plate), pour in the pecans

In a frying pan or deep sautee pan, heat the coconut oil at medium high heat, it’s ready when a

drop of water into the pan sizzles like crazy

Dredge each chicken thigh in the flour mixture, then egg, then pecans

Fry each chicken thigh on medium high heat in the coconut oil pan for about 2-3 mins each side,

taking care not to scorch the pecans.

Add frozen Paleo Waffles and chicken thighs to foil lined baking sheet

Bake for 15-20 minutes, until the waffles are crisp and the chicken is cooked through (internal

temp of 165)

Serve each waffle with ghee and maple syrup, topped with a chicken thigh

Enjoy!

Nicole Hellendoorn 

www.CaliforniaPaleoKitchens.com

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