One of the only things I asked for for Christmas was a waffle iron. And a new bed. And guess what? I got both! They go hand in hand nicely… I had dreams of making paleo waffles, blueberry waffles, strawberry waffles, not so paleo red velvet waffles, and many more things that you can create in that glorious thing. All coming soon. I was in awe of how fast it cooked and how perfectly it fell off the iron. I might be in love with my waffle iron.
I had my friend Kim over not too long ago and made “shrimp and grits” for her, so naturally she had to come over when I made “chicken and waffles.” Keepin’ it southern style. Before last night I was a waffle and fried chicken virgin. I felt like it was about time. I figured out real quickly that you have to keep flipping the chicken. You’d think I’d know how to fry chicken after watching my grandma every Sunday. (I was probably too busy licking the spoon from the cake she made.)
I got the Paleo Southern Fried Chicken recipe from A Girl Worth Saving, and the Almond Flour Coconut Waffles from PaleOMG. I adapted both a bit – especially the chicken’s marinade, but you might want to check out the original recipes and their blogs because they’re awesome.
Keep an eye out for my next waffle creation! Ohboyohboyohboyohboy!!! 🙂
- 1/2 cup of Trader Joe’s Vodka Sauce
- 1/2 cup of tomato paste
- 1 tablespoon sea salt
- ½ teaspoon ground black pepper
- ½ teaspoon garlic powder
- ½ teaspoon dried oregano
- 1 teaspoon dried parsley
- 2 pounds bone-in chicken pieces
- 4 cups coconut or olive oil
- 1½ cups Trader Joe’s gluten free flour
- 1 teaspoon sea salt
- 1 teaspoon ground black pepper
- In a large bowl, combine the ingredients for the marinade. Add the chicken pieces to the bowl and toss to evenly coat with the marinade. Place in the refrigerator for 3 to 4 hours.
- Remove the chicken from the refrigerator and let sit for 10 to 15 minutes.
- In a large cast-iron skillet over medium-high heat, heat the bacon fat to 325 degrees. Try to keep the oil no higher than 325 degrees.
- Make the coating: Place the tapioca flour, salt, and pepper in a large paper sack and shake to combine. Drop the pieces of chicken into the bag and shake to coat the chicken on all sides.
- Place the chicken in the hot oil and cook until golden brown on both sides, roughly 10 to 15 minutes per side – BUT KEEP FLIPPING THE CHICKEN AND TURNING IT! You want the internal temp to reach 160 degrees. (I usually just pull out a piece and cut into it!) Remove and set on a rack over a rimmed sheet pan. Note: If the chicken is golden brown on the outside but is not yet fully cooked on the inside, set it on a rack over a rimmed baking sheet and place it in the oven at 350 degrees to finish cooking, roughly 8 to 10 minutes.
Almond Flour Coconut Waffles
- 1.5 cup almond flour/meal
- 2 eggs, whisked
- ¼ cup coconut milk
- ¼ cup unsweetened shredded coconut
- 1 tablespoon coconut flour
- 1 tablespoon raw honey
- 1-2 tbs of almond butter
- 1 teaspoon vanilla extract
- ½ teaspoon baking soda
- ½ teaspoon sea salt
- ½ teaspoon cinnamon
- Plug in your waffle iron. If you don’t have a waffle iron, you can’t make waffles. Get one.
- Whisk your eggs in a medium-large sized bowl.
- Add your coconut milk and whisk together with eggs.
- Mix in the almond butter.
- Next add your almond flour and mix together.
- Then add your shredded coconut, coconut flour, baking soda and mix together.
- Lastly, add in your honey, vanilla, salt and cinnamon. Mix together thoroughly.
- Pour into your waffle iron and cooking until cooked through.
- I served mine with a drizzle of maple syrup and almond butter.