"Corn"bread recipe with the sesame crusted chicken recipe I posted a few weeks ago, covered them in maple syrup and voila! I did make a few changes to both in order to make them work together. I was really happy with the results. I am still working on my photography, as evident from this photo, but I think it gets the point across, and it still makes my mouth water.
Note: These waffles appear dark because I used regular flax seed meal instead of golden flax seed meal like I did in the cornbread recipe. I also cooked them longer in my waffle iron to really get a crispy crust. I like texture, but it's personal preference.
Paleo Chicken and Waffles
For the Chicken:
Yields 4 servings1 lb Chicken tenders
1/2 cup Sesame seeds, ground
2 Egg whites
1/2 tsp Garlic powder
1/4 tsp Cayenne pepper
Salt and Pepper
For the Waffles:
Yields 2 waffles, or 4 servings
1 cup Almond meal
1 cup Flax seed meal
1 tsp Baking soda
1/2 tsp Baking powder
2 Tbls Honey
2 Tbls Coconut oil, melted
3 Eggs, room temperature is best
1/2 tsp Salt
1 Tbls Apple cider vinegar
5 slices Bacon, cooked and chopped
Preheat oven to 450 degrees.
Line a sheet pan with foil and place a cooling rack over it for your chicken. Grease rack to prevent sticking.
Whisk egg whites and chicken spices in a shallow bowl. In a separate shallow bowl, add sesame seeds and season with salt and pepper. Pass chicken tender through egg mixture and then coat with sesame seeds. Shaking off the excess. Place on rack and bake for 15-18 minutes.
While chicken cooks, make your waffles. Preheat waffle iron.
In a large bowl, combine dry ingredients, whisk. In a small bowl, combine honey, coconut oil, eggs and apple cider vinegar. Add wet ingredients to dry and stir to combine. Fold in bacon pieces. Batter will be thick, spread into waffle iron and cook according to your waffle iron directions. Mine took about 6 minutes.
Top waffle with chicken and drizzle with maple syrup, enjoy!