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Chicken and Mashed Potato Waffles

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Potato Type: WhiteRusset
Cuisine: American
Prep Method: Pan Fried


Breakfast/BrunchMain Dish

Prep Time

20 Mins

Cook Time

10 Mins


Serves 6




  • 1 lb. raw, thinly sliced, boneless chicken breast (if you can't find thinly cut, simply use a meat mallet to smash the chicken breast)
  • 1 egg, beaten
  • 1 Tablespoon milk (any kind)
  • 1 Tablespoon coconut flour
  • 1 Tablespoon arrowroot flour or cornstarch
  • ½ Tablespoon paprika
  • ½ teaspoon sea salt
  • ½ teaspoon black pepper
  • ½ teaspoon onion powder
  • ¼ teaspoon garlic powder
  • 1-2 Tablespoons coconut oil for frying (use unrefined coconut oil for more of a coconut flavor)


  • 2 cups mashed potatoes
  • 1/2 cup almond flour
  • 2 eggs
  • 2 Tablespoons extra virgin olive oil
  • 1/4 cup almond milk or other preferred milk product
  • 1/2 teaspoon baking powder
  • 1/4 teaspoon baking soda
  • 1/8 teaspoon salt

Maple Sriracha Syrup

  • 1/4 cup maple syrup
  • 1/2-1 tablespoon sriracha sauce
  • Optional for serving: avocado slices



  1. Start by preparing chicken and while chicken is setting and then later cooking, you can get waffle batter mixed and cooking.
  2. Place the chicken breast in a seal-able baggie.
  3. Pour beaten egg and milk into bag with chicken and let it sit for about 10 minutes while you prepare the seasoning mix.
  4. In a small bowl, mix the coconut flour, arrowroot flour or cornstarch, paprika, salt, pepper, onion powder and garlic powder.
  5. Open the bag and drain out as much egg / milk as possible, but not completely dry.
  6. Pour the seasoning mix into the bag, close the top and massage it into the chicken, to evenly coat all of chicken.
  7. In a large skillet over medium-high, heat one tablespoon coconut oil. Add a single layer of chicken (careful not to crowd it) to the pan and fry on each side for about 3 minutes or until it’s completely cooked through. Depending on the size of your skillet, you may need to cook chicken in two batches. Once chicken is thoroughly cooked, transfer from skillet to paper towel lined plate.


  1. Heat the waffle iron to it’s highest setting.
  2. In a large bowl, mix together the potatoes, flour, egg, evoo, milk, baking powder, baking soda and salt. Ideally, the potato batter will be a soft and sticky dough. Place a scoop right in the center of your very hot waffle maker and close the lid. Cook for a few minutes until crisp on the outside, about 3 to 4 minutes. Repeat with remaining potatoes.

Maple Sriracha Syrup

  1. Mix ingredients in a small bowl and enjoy drizzled over chicken and waffles.




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Recipe By: Kim Lee

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