When you saw the name of the recipe, you might have thought: "Ah! A recipe for breakfast!" Actually, yes, technically you can make it whenever you want, but it's more of a recipe for dinner (yes, waffles for dinner!), especially if you prepare it the same way I do 😉.
This recipe is gluten-free and, I would even say, keto. Yes, it is gluten-free, but like all BBQ Québec recipes, I assure you, the result is excellent and full of flavor! (By the way, fried chicken waffles are very popular in the southern United States, so this recipe will allow you to travel a little through your plate. 👌 In my recipe, the chicken is grilled and not fried, but we give it a fried chicken style, so it's practically the same thing. 😉)
Come on, enough blah blah, let's start!
Working tools:
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Waffle iron
Ingredients :
For grilled chicken (fried chicken style):
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2 chicken breasts
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1 cup pork rinds
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1 egg
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3 tbsp avocado oil mayonnaise
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Tex-Max BBQ Quebec Style Dry Marinade , to taste
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Kansas City BBQ Quebec Style Dry Marinade , to taste
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Beso del Fuego Black Swan Sauce Or Sweet Cognac Black Swan (or a mixture of both!), to taste
For the waffles (or should I say chaffles (cheese waffles) since they contain cheese):
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2 eggs
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Montreal Style BBQ Quebec Dry Marinade , to taste
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1 cup grated cheese (cheddar in my case)
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½ tsp baking powder
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4 tsp almond flour
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1 tsp psyllium
Preparation :
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Preheat the BBQ and waffle iron. For the BBQ, preheat it to 400°F with the center burner off to create an indirect cooking zone.
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In a bowl, crumble the “pork chips” into breadcrumbs, then sprinkle with Tex-Max Style and Kansas City Style dry rubs. Set aside.
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In another bowl, mix the mayonnaise with an egg until smooth.
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Coat both sides of the chicken breasts with the mayonnaise and egg mixture, then sprinkle with breadcrumbs.
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Place the chicken breasts in the center of the BBQ and add more breadcrumbs on top.
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While the chicken breasts are cooking, place the grated cheese in a BBQ-safe bowl. Place the bowl on the BBQ grills and let the cheese melt for a few seconds.
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Once the cheese has a nice consistency, remove it from the BBQ, then add the two eggs, almond flour, psyllium, baking powder and Montreal Style dry rub to the same bowl to create the waffle batter. Mix everything together until the mixture is smooth (the cheese may not "integrate" completely with the rest of the mixture; don't worry if this is the case).
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Spread coconut oil or a knob of butter on the waffle iron cooking plates.
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Once the fat has melted, pour the waffle batter onto the plates, then lower the handle of the waffle iron so that the waffles cook.
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Turn the chicken breasts over and spread the remaining breadcrumbs on top. Check the internal temperature of the chicken breasts with the Thermomax and cook until it reaches 160°F.
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When the chicken breasts have reached the correct internal temperature, place them in the direct cooking zone and let them cook for a little while to make them crispier.
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Pour a small amount of Beso del Fuego sauce (or Sweet Cognac, or a mixture of the two) on top and let it warm up and "liquefy" a little while letting everything cook.
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Flip the chicken breasts once more and cook until crispy on both sides. Remove from the BBQ when cooked through.
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When the waffles are ready, remove them from the waffle iron and place them on a plate.
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Serve the meal by placing a chicken breast between two waffles.
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Enjoy this delicious meal like a sandwich and enjoy the moment!
Psst! If you want an even crazier and more awesome result, you can even add bacon slices to your “sandwich”!
Happy BBQ!