Whole30 Chicken and Waffles

Enjoy a guilt-free spin on a soul-food classic with this Whole30 Chicken and Waffles recipe, a perfect harmony of crispy, oven-baked chicken thighs and golden, grain-free waffles. Crafted with wholesome, paleo-friendly ingredients like almond flour, tapioca starch, and coconut milk, this dish delivers the rich, comforting flavors you crave without compromising your health goals. The chicken is seasoned with a bold blend of garlic powder, paprika, and onion powder, then baked to perfection for a crunchy, satisfying texture. Meanwhile, fluffy waffles made with a coconut milk "buttermilk" substitute add a delightful twist, making this meal ideal for brunch, dinner, or anytime indulgence. Completely gluten-free, dairy-free, and Whole30-compliant, these chicken and waffles are as nourishing as they are delicious!

Nutriscore Rating: 63/100

Prep Time:25 mins

Cook Time:30 mins

Total Time:55 mins

Servings: 4

Ingredients

• 4 pieces boneless skinless chicken thighs
• 1 cup almond flour
• 0.5 cup tapioca starch
• 1 cup coconut milk
• 1 tablespoon apple cider vinegar
• 2 large eggs
• 2 tablespoons coconut oil, melted
• 0.5 teaspoon baking soda
• 1 teaspoon garlic powder
• 1 teaspoon paprika
• 1 teaspoon sea salt
• 0.5 teaspoon black pepper
• 1 teaspoon onion powder
• 1 tablespoon coconut aminos
• 1 teaspoon hot sauce (Whole30 approved)

Directions

Step 1

Preheat the oven to 425°F (220°C).

Step 2

In a shallow bowl, combine almond flour, garlic powder, paprika, sea salt, black pepper, and onion powder.

Step 3

In another bowl, beat 1 egg and add coconut aminos and hot sauce.

Step 4

Dip each chicken thigh piece into the egg mixture, then coat with the seasoned almond flour mixture.

Step 5

Place the coated chicken pieces onto a baking sheet lined with parchment paper.

Step 6

Bake in the preheated oven for 25-30 minutes or until the chicken is cooked through and crispy.

Step 7

While the chicken is baking, prepare the waffles. In a small bowl, combine coconut milk and apple cider vinegar, let it sit for 5 minutes to create a buttermilk substitute.

Step 8

In a large bowl, whisk together tapioca starch, remaining almond flour, and baking soda.

Step 9

In a separate bowl, beat the remaining egg and mix in melted coconut oil and the coconut milk-vinegar mixture.

Step 10

Pour the wet ingredients into the dry ingredients and stir until well combined.

Step 11

Preheat a waffle maker and lightly coat with coconut oil if necessary.

Step 12

Pour batter into the waffle maker and cook according to the manufacturer's instructions until golden brown and cooked through.

Step 13

Repeat with remaining batter.

Step 14

Serve the crispy chicken thighs on top of the waffles for a delicious Whole30-compliant meal.

Nutrition Facts

Serving size	(847.0g)

Amount per serving	% Daily Value*
Calories	1747.7

Total Fat 98.6g	0%
Saturated Fat 33.0g	0%
Polyunsaturated Fat g
Cholesterol 548.4mg	0%
Sodium 3621.9mg	0%
Total Carbohydrate 162.5g	0%
Dietary Fiber 13.1g	0%
Total Sugars 28.1g
Protein 66.1g	0%

Vitamin D 82IU	0%
Calcium 346.9mg	0%
Iron 9.7mg	0%
Potassium 884.1mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 49.3%

Protein: 14.7%

Carbs: 36.1%