In case you haven’t noticed, my latest hobby is taking Standard American Diet comfort foods and turning them into nourishing Autoimmune Protocol & Paleo recipes. At least one good thing came out of 2020… These Chicken & Waffles (AIP/Paleo) are everything that is good about comfort food. You’ve got carbs, crispiness, crunchiness, salty & sweet, and the perfect amount of fat. All together this dish makes my mouth water. You can always find my husband standing over the plate of chicken counting out each person’s portion before it even makes it to the table.
To get the juiciest, most tender chicken, brine it for at least a few hours before frying. This process helps to break down the proteins in the chicken and really lock in the moisture. I love to serve this up with a drizzle of warm honey and my zesty strawberry salad on the side. This ultimate AIP brunch recipe is guaranteed to make everyone around your table happy.
Chicken & Waffles (AIP/ Paleo)
Prep Time: 20 minutes + brining time
Cook Time: 30 minutes
For the Chicken
2lbs chicken breast tenderloin strips
2 TBS raw apple cider vinegar
1/2 cup coconut milk
1 1/2 cup cassava flour
1 tsp salt
1/2 tsp black pepper (omit for elimination-phase AIP)
1/2 tsp onion powder
1/2 tsp garlic powder
1 cup avocado oil
For the Waffles
3-4 medium yellow plantains
1/4 cup coconut oil, melted
1 tsp vanilla extract
1 tsp raw apple cider vinegar
1 tsp ground cinnamon
½ tsp salt
½ tsp baking soda
Place the chicken in a baking dish and cover with the apple cider vinegar and coconut milk. Cover with plastic wrap and place in the fridge to brine for at least 30 minutes, but several hours is best. While waiting for the chicken to brine, place the cassava flour, salt, pepper, onion powder, and garlic powder in a large ziplock bag and shake to combine. Set aside.
To make the waffle batter, peel the plantains and cut into large chunks. Add them to a food processor and process until smooth. While the food processor is running on low, slowly pour in the coconut oil until the plantains reach a batter-like consistency. Stop the food processor and add in the cinnamon, salt, and baking soda. Next, add the vanilla and the apple cider vinegar. NOTE: Make sure to pour the apple cider vinegar on top of the baking soda so it starts to fizz. This is the rising agent in the waffles! Process the mixture one more time in the food processor until fully combined.
Once the chicken is done brining, remove from the fridge and place each strip into the ziplock bag, shaking off the excess coconut milk. Close the bag and shake the chicken to fully coat in the flour mixture, massaging the bag with your hands to really get the breading on. Set the chicken aside. Pour the avocado in a deep skillet and turn to medium heat.
While waiting for the frying oil to heat up, plug in your waffle iron and heat it according to the manufacturer directions. Once hot, brush coconut oil on the top and bottom of the iron and pour about 1 cup of the batter to the center of the waffle iron. Close the lid and cook for about 2 ½ to 3 minutes. Once done, carefully lift the waffle using two forks and transfer to a plate. Repeat this process until the batter is gone.
To fry the chicken, carefully place about 4 strips of chicken in the hot avocado oil using a pair of tongs. Fry the chicken for about 4 minutes on each side, or until golden brown and crispy. Remove from the chicken from the pan, place on a separate plate, and sprinkle with extra salt. Continue this process until all of the chicken is fried.
Top a waffle with two pieces of chicken and drizzle of honey. Serve warm.