Low Carb Fried Chicken and Chaffle Brunch
If you saw the chicken and waffles from brunch restaurants as towering and intimidating, you’ll appreciate this manageable and scrumptious full Keto brunch recipe for larger morning meals or intermittent fasting. Instead of a waffles made with flour, you’ll make a Keto chaffle, which comes out of a waffle maker perfectly. Served on top are 2-3 strips of fried chicken, made with a special extra-crispy Keto coating of spices and pork rinds. To fill out your meal for breaking your fast are healthy and nutritious sides of cauliflower rice “hashbrowns” and some lightly dressed fresh greens. It’s just like if you were served hot potatoes and a breakfast salad at your favorite dine-in place. No brunch is complete without freshly sliced avocado. The simple topping adds healthy fats and fiber to your day, which you’ll need until the next big meal!
How to Make It
Step 1
Prepare the chicken breast in advance by cutting it into long strips and marinating them in a dish of heavy cream. You will need more cream than what is listed in the ingredients to cover the chicken, but the excess won’t be consumed. Let the chicken tenderize in the cream for at least 4 hours, but you can prepare the chicken the night before you make the recipe too. When it’s time to cook the chicken, prepare the breading by combining almond flour, ground pork rinds, seasoned salt, white pepper, paprika, garlic powder, onion powder, mustard powder, and nutmeg on a dish.
Step 2
Turn on the oven to preheat to 375 degrees and line a sheet tray with parchment paper. To bread the chicken, pick up one strip ad let excess cream drip off. Then, roll the chicken strip in the breading until it’s entirely coated. Repeat the process until all your chicken strips are breaded, and arrange them on your sheet tray. Bake the chicken strips for a total of 35-40 minutes, flipping them over halfway through.
Step 3
While the chicken strips are in the oven, make your Keto chaffle. Whisk together eggs, nutritional yeast, shredded cheddar, salt, and chopped green onion. Turn on a waffle maker to preheat, and spray it with pan spray. Once your waffle maker is ready, pour the chaffle batter in and seal the lid. Cook the chaffle until it turns golden and slightly crispy. Arrange your chaffle and fried chicken together on a serving plate.
Step 4
To make the “hashbrowns”, combine cauliflower rice with salt, pepper, mustard powder, garlic powder, Italian seasoning, and paprika in a pan. Let the seasoned cauliflower cook in a thin layer in the pan, undisturbed, until the spices begin to char. Toss the cauliflower with olive oil and arrange it in a new layer to char on another side. Continue tossing and cooking until the cauliflower resembles griddled potato hash. At your discretion, you may add cheese to your “potatoes”.
Step 5
Add the hash to your serving plate. Quickly toss together your arugula and mixed greens in a large mixing bowl and dress them with lemon pepper. Add lemon juice, olive oil, and apple cider vinegar to the greens, and toss again. Serve the dressed greens on the side of your main course. Finally, slice and arrange avocado on top of your meal for extra calories and a complementary texture.
Ingredients
- Chicken Breast Boneless Skinless Raw
5 oz
- Cream Heavy Whipping
2 tbsp
- Almond flour
1 tbsp
- Fried pork skins
0.5 oz
- Seasoned salt
1 dash
- White pepper, ground
0.25 tsp
- Paprika
0.5 tsp
- Garlic powder
0.25 tsp
- Onion powder
0.13 tsp
- Mustard powder
0.5 tsp
- Nutmeg
0.25 tsp
- Raw egg
2 large
- Nutritional Yeast
0.25 tsp
- Cheddar cheese, natural
0.25 cup, shredded
- Salt
1 dash
- Scallions
0.25 tsp, chopped
- Cauliflower rice
5 oz
- Salt
1 dash
- Black pepper
0.13 tsp
- Mustard powder
0.5 tsp
- Garlic powder
0.25 tsp
- Italian seasoning
0.13 tsp
- Paprika
0.5 tsp
- Olive Oil
1 tsp
- Arugula
0.75 oz
- Mixed greens
1 oz
- Lemon pepper seasoning
0.25 tsp
- Olive Oil
1 tsp
- Lemon juice
0.25 tsp
- Apple cider vinegar
0.13 tsp
- Avocado
1 oz