If you haven’t had chicken and waffles, you haven’t lived. Let’s just say it’s like the perfect cross between sweet, salty and savory. The hubs loves chicken and waffles and also goes into a food coma after he eats it. I never thought Chicken and Waffles could be a paleo dish, until today. What can I say…I needed some comfort food today and I don’t feel one bit guilty at all 🙂
- 1 lb boneless skinless chicken tenderloins
- 2 eggs
- 1 T unsweetened coconut milk
- 1 T dijon mustard
- 1 cup of unsweetened shredded coconut
- 1 cup of coconut flour
- 1 T paprika
- 1 T salt
- 1/2 T pepper
Whisk together eggs, coconut milk, dijon mustard together in a bowl. In a separate bowl combine coconut flour, unsweetened shredded coconut, paprika, salt and pepper.
Take a medium size skillet and set your stove to medium heat. Add your olive oil. Have a plate with some paper towels set aside so after you fry your chicken you can absorb some of the oil. Take your a tenderloin and first put it into the egg mixture. Then dredge it into the coconut breading mixture. Take your tenderloin again and dip it into the egg mixture again as well as the coconut breading mixture. Then carefully put it into your skillet. Cook on one side for about 3 minutes or until golden brown, the flip your tenderloin over to the other side. Once you tenderloin is done, set it aside to cool on your paper towel. Repeat with the rest of your tenderloins.
There are many recipes out there for Paleo Waffles, but this is the recipe I borrowed from The Unrefined Kitchen blog for Coconut Flour Waffles.
Once you make your coconut flour waffles, top with your chicken tenderloins, coconut spread and grade B maple syrup. Take a bite and savor that delicious goodness 🙂
Keep calm and keep it paleo!