Paleo Recipes – Cavegirl Cuisine

Join My Newsletter!

Chicken and Waffles (paleo/gluten-free)

Chicken and Waffles (paleo/gluten-free)

Chicken and Waffles is just some good, down-home Southern food!

 

Chicken & Waffles (paleo/gluten-free)

Ingredients

  • • 6 chicken drumsticks
  • • 3/4 cup almond meal
  • • 1 tablespoon Mural of Flavor (or Italian Seasoning or preferred spice)
  • • 1 teaspoon sea salt
  • • 1/2 teaspoon ground pepper
  • • 4 tablespoons ghee or organic butter, softened
  • • 3 + 6 eggs
  • • 1/3 cup coconut flour
  • • 1/3 cup almond butter
  • • 1 small banana
  • • 1 teaspoon baking powder
  • • 1 teaspoon red pepper flakes
  • • 1/2 teaspoon ground celery seed
  • • Pure maple syrup

Directions

  1. Preheat oven to 350 degrees.
  2. In one bowl whisk 3 eggs.  In a another bowl mix almond meal, Mural of Flavor and salt and pepper.  Lightly oil a baking dish (I used a couple of teaspoons of avocado oil).
  3. Dredge wings in egg mixture and then coat with seasoned meal.  Place in oiled baking dish.  Do this with each chicken leg.
  4. Bake for 50-60 minutes until cooked inside (I use a meat thermometer) and until the chicken is browned (Flip chicken once during cooking time).
  5. Preheat waffle iron.  Blend ghee, 6 eggs, coconut flour, almond butter, banana, baking powder, crushed red pepper flakes, ground celery seed and a pinch each of salt & pepper.  Pour the appropriate amount of batter in your waffle maker.  Mine yielded 6 Belgium waffles.
  6. Serve chicken and waffles with a light drizzle of pure maple syrup.
  7. Enjoy!

Ingredients

  • 6 chicken drumsticks
  • 3/4 cup almond meal
  • 1 tablespoon Mural of Flavor (or Italian Seasoning or preferred spice)
  • 1 teaspoon sea salt
  • 1/2 teaspoon ground pepper
  • 4 tablespoons ghee or organic butter, softened
  • 3 + 6 eggs
  • 1/3 cup coconut flour
  • 1/3 cup almond butter
  • 1 small banana
  • 1 teaspoon baking powder
  • 1 teaspoon red pepper flakes
  • 1/2 teaspoon ground celery seed
  • Pure maple syrup

Directions

  1. Preheat oven to 350 degrees.
  2. In one bowl whisk 3 eggs.  In a another bowl mix almond meal, Mural of Flavor and salt and pepper.  Lightly oil a baking dish (I used a couple of teaspoons of avocado oil).
  3. Dredge wings in egg mixture and then coat with seasoned meal.  Place in oiled baking dish.  Do this with each chicken leg.
  4. Bake for 50-60 minutes until cooked inside (I use a meat thermometer) and until the chicken is browned (Flip chicken once during cooking time).
  5. Preheat waffle iron.  Blend ghee, 6 eggs, coconut flour, almond butter, banana, baking powder, crushed red pepper flakes, ground celery seed and a pinch each of salt & pepper.  Pour the appropriate amount of batter in your waffle maker.  Mine yielded 6 Belgium waffles.
  6. Serve chicken and waffles with a light drizzle of pure maple syrup.
  7. Enjoy!
Print Friendly, PDF & EmailPrint Recipe Card