Chicken and Waffles
When my Dad told me he’d never tried chicken and waffles….. I immediately ordered a waffle maker for AIP Chicken and Waffles….challenge accepted. There are several components to this dish so here we go….
For the Sweet Potato Waffles, this is definitely the most labor intensive part of the dish, BUT they store really well wrapped in a cloth towel on the counter. I’m finding more and more that I like my AIP Breads, waffle style, as it allows for even cooking with no gooey center.
Sweet Potato Waffles - Here’s What You’ll Need:
Arrowroot Flour - 1/2 Cup
Sweet Potato Flour - 1/3 Cup
Nutritional Yeast - 1/2 tsp
Gelatin - 2 tsp, I use Vital Proteins since it’s better quality and has a better texture.
Warm Water - !/2 Cup
Baking Soda - 1 tsp
Salt - Just a pinch
Combine all the dry ingredients, EXCEPT the yeast into a bowl and mix together thoroughly. Now take the yeast and whisk it into 1/4 cup very warm water. You want to make sure you’re getting a little bit of froth as you’re whisking the yeast and water/ You can then mix this into your dry ingredients. I will pour in the remaining 1/4 cup water into my yeast mixing bowl as it does like to stick to the sides. I slowly add in the water mixture to my dry ingredients until I get a nice dough like texture. You may need to add a little bit more water to get to the point where the dough is holding it’s form and no longer crumbling. Shouldn’t exceed 3/4 Cup.
Now, place the dough into your waffle maker, make sure you’ve greased it a little bit with olive oil so the waffle doesn’t stick. These do take a lot longer to cook as it is a dense batter. Basically, I wait until it’s not steaming anymore, about 5-10 minutes depending on your waffle maker. I push the lid down several times throughout the cooking process to make sure the waffles are cooked thoroughly. You want these to be a little bit more dense to hold up to the chicken and maple syrup.
Chicken - Here’s What You’ll Need:
SKIN ON Chicken - Breasts or Thighs, I prefer thighs as they are more moist. Either way you need the skin on to create the full effect.
Air Fryer - I’m using the Ninja Foodie and LOVING IT
I toss the chicken in a light layer of olive oil, garlic powder and smoked salt. Make sure you’re smoked salt comes from the actual smoke process and it’s a “natural flavor”. I then started the chicken in my air fryer for 15-20 minutes, SKIN DOWN. I love the Ninja, because I can just lift the lid and check in on how everything is cooking. Once my chicken’s internal temp is at 150 degrees, I flip them so they are now SKIN UP, facing the fryer vent. I cook these another 10 minutes or so to get a nice crisp on the skin, VERY IMPORTANT, soggy skin is gross….
Now you’re ready to plate! If you’re re-heating the waffles, I do recommend they go in to the oven on a rack, but they are best served fresh for this dish. Timing wise you can start the waffles when you flip the chicken, everything comes out together, yay!
Drizzle with a little bit of 100% Maple Syrup and you’re done!
ENJOY!
