Lightened Up Chicken & Waffles

Serves 4


  • 16 Original or Cheddar Cloudies
  • 2 Tbsp. coconut sugar
  • 1 pound chicken thighs
  • 1 egg
  • ½ c. buttermilk (or ½ c. milk + 1 tsp. fresh lemon juice)
  • ½ c. coconut flour
  • 1 tsp. salt
  • 1 tsp. paprika
  • 2 tsp. garlic powder, divided
  • Olive oil, for drizzling
  • Optional: maple syrup to finish

Directions: Preheat oven to 300°.

For breadcrumbs:

  • Place a metal cooling rack on top of a baking sheet. Tear 8 Cloudies in half, place on a baking sheet. Bake for about 40 minutes until the Cloudies are crunchy.
  • Cool 10-20 minutes.
  • Add the dried Cloudies to a small food processor or high-speed blender, pulse until crumbled and set aside.

For chicken:

  • Turn up the oven to 400° and line a baking sheet with parchment paper.
  • Prepare 3 shallow bowls for dipping.
    • Bowl #1: whisk together egg, buttermilk, 1 tsp. garlic powder
    • Bowl #2: combine coconut flour, salt, paprika, 1 tsp. garlic powder
    • Bowl #3: add breadcrumbs
  • Dip each chicken thigh in each bowl, starting with #1.
  • Place chicken on the prepared baking sheet.
  • Drizzle olive oil and sea salt over chicken
  • Bake at 400° for 22-24 minutes until golden brown.

For waffles:

  • Any waffle iron works but if you have the tiny, individual ones those are the perfect size!
  • Spray the waffle iron lightly with olive oil, place the Cloudie inside, and sprinkle with coconut sugar.
  • Press the top down to “cook” each waffle for about 45-60 seconds.
  • Place 2 waffles on each plate and top with a chicken thigh.
  • Add optional drizzle of maple syrup and enjoy!


Recipe and photo credit: Kendra Peterson, Drizzle Kitchen