|Pecan Chicken & Sweet Potato Waffles|
What do you know about chicken and waffles?
According to Wikipedia there are two origins of this American classic.
The first is the “Soul Food” version and involves pairing fried chicken with waffles then serving with the same butter and syrup you’d use at breakfast.
The second is the “Pennsylvania Dutch" version which combines a plain waffle with pulled, stewed chicken in gravy. This version is typically found in the Northeastern United States although I live in Philly and never heard of it.
My version of chicken and waffles more closely resembles the soul food variety. However I did take some liberties to take this classic in a whole new direction. Instead of plain waffles, I did sweet potato waffles and instead of regular fried chicken I did pecan crusted chicken. Then to up-the-ante, I made an Asian inspired sweet spicy ginger maple syrup to take this whole dish to the new heights of deliciousness.
And beyond the updated flavor profile, this recipe is gluten free, grain free, and perfect for the paleo or primal lifestyle.
Pecan Crusted Chicken and Sweet Potato Waffles
Prep time: 20- 25 minutes
Ginger Maple Syrup Ingredients
- ½ cup pure maple syrup
- 1 heaping tsp sambal sauce (or other Asian chili sauce)
- 1 tsp liquid aminos (or gluten free soy sauce)
- 1 large chopped scallion
- ¼ tsp fresh ginger root (grated or finely minced)
- 1 cup pecans, finely crushed
- ½ cup almond meal
- 1 tbs of Adobo seasoning (or other seasoned salt)
- 1 beaten egg
- 4 chicken tenders
- 3 eggs
- 3/4 cup cooked mashed sweet potato
- 2/3 cup milk (or almond milk to keep it paleo)
- ¼ cup melted coconut oil
- 1 cup almond flour
- ¼ cup coconut flour
- 1 tsp baking powder
- ½ tsp baking soda
- 1/8 tsp of salt
- 1/8 tsp ginger
Video Tutorial: Coming Soon
- To make the Ginger Maple Syrup stir together the syrup ingredients and set aside while you make the other components.
- For the chicken combine the crushed pecans, almond meal and adobo seasoning and stir to combine.
- Dip the chicken tenders into the beaten egg then dredge in the pecan mixture. You can do them twice for a thicker coating.
- Fry the tenders in a few tablespoons of oil over a medium heat for a few minutes per side then drain on paper towels while you make the waffles.
- For the waffle batter, in a medium bowl beat the eggs then add the mashed sweet potato, almond milk and melted coconut oil and stir to combine.
- In another bowl combine the almond flour, coconut flour, baking powder, baking soda, ground ginger and salt then stir to combine.
- Combine the wet and dry ingredients and mix until just combined. (The batter should be pretty thick).
- Preheat the waffle maker according to your machine’s instructions then ladle in the recommended amount which for me was ¾ of a cup, close the lid and let it cook according to the directions that came with your machine which for me was about five minutes.
- To serve, spread the waffle with a little butter or ghee if you want then top it with the pecan crusted chicken and a drizzle of the sweet spicy maple ginger syrup.