Servings: 4 servings
Calories: 520kcal
Ingredients
- 4 boneless skinless chicken thighs
- 1 cup pork rinds finely crushed
- 1/2 cup almond flour
- 1 tsp smoked paprika
- 1/2 tsp cayenne pepper
- 2 large eggs beaten
- 1/2 cup avocado oil for frying
- 1 1/2 cups almond flour (for waffles)
- 2 tsp baking powder
- 3 large eggs (for waffles)
- 1/3 cup unsweetened almond milk
- 3 tbsp butter melted, plus more for serving
- 2 tbsp sugar-free maple syrup warmed
Instructions
- In a shallow bowl, mix crushed pork rinds, 1/2 cup almond flour, smoked paprika, and cayenne.
- Dip chicken thighs in beaten egg, then press into the pork rind mixture, coating thoroughly.
- Heat avocado oil in a skillet over medium-high heat. Fry chicken 5–6 minutes per side, until golden and cooked through (165°F internal). Rest on a wire rack.
- For the waffles, whisk together 1 1/2 cups almond flour and baking powder in a bowl.
- In a separate bowl, whisk eggs, almond milk, and melted butter. Combine wet and dry ingredients until smooth.
- Cook batter in a preheated, greased waffle iron according to manufacturer instructions, about 4–5 minutes per waffle.
- Top each waffle with a piece of fried chicken, a pat of butter, and a drizzle of warm sugar-free maple syrup.
Nutrition
Serving: 1serving | Calories: 520kcal | Protein: 34g | Fat: 38g | Fiber: 4g
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