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Recipe Category: Keto
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Keto Chicken And Waffles Recipe
Ingredients
Servings 4 servings
For the marinade
- 500 g chicken tenderloins or chicken breast sliced lengthwise into 2/3 / 1.5cm thick slices
- 1/2 cup sour cream
- 1 tablespoon white wine vinegar
- 1 teaspoon poultry seasoning
- 2 cloves garlic ran through a press
- 1/4 teaspoon freshly ground black pepper
- kosher salt to taste
For the coating
- 1/2-1 cup almond flour as needed (or more pork rinds for a nut-free version)
- 1 egg lightly beaten
- 1 tablespoon sour cream
- 90 g crushed pork rinds crushed
- 25 g Parmesan cheese finely grated
- 1 1/2 teaspoons paprika
- 1 teaspoon oregano
- 1/2 teaspoon garlic powder
- 1/4 teaspoon onion powder
- 1/4 teaspoon freshly ground black pepper
- kosher salt to taste
- keto waffles (see Gluten-Free Keto Waffles)
Serving suggestions
- sugar free syrup (see Keto Maple Syrup)
- chives finely chopped
Method
- Rinse and pat dry your chicken pieces
- Set aside
- In a large bowl suitable for marinating, mix together the sour cream, vinegar, poultry seasoning, garlic, freshly ground black pepper and season to taste
- Add in the chicken, cover with cling film and marinate in the fridge for at least two hours (though preferably overnight!)
- Preheat oven to 425°F/220°C
- Line a rimmed baking tray with aluminum foil and place a rack over it
- Brush with olive oil or cooking oil of choice
- In bowl 1, place your almond flour (or more crushed pork rinds)
- In bowl 2, whisk your egg with sour cream
- In bowl 3, mix thoroughly together the crushed pork rinds, Parmesan cheese, paprika, oregano, garlic powder, onion powder, freshly ground black pepper, cayenne and season to taste with salt
- Dip your chicken pieces one at a time in the almond flour, followed by the egg, followed by the pork rinds mixture
- Place in the prepared baking tray
- Roast your chicken for 25-30 minutes until fully cooked
- Serve right away with waffles, chives and a generous drizzle of syrup

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