Ready for some fall comfort food?
It might not feel like it yet, but cooler weather will be here before we know it and I have some fun recipes to get us ready.
Fried chicken and waffles – a combo I had never heard of before I moved to Tennessee – is starting to grow on me, but like many of these new found southern delicacies they don’t fit into my “health habits” meal plan. . . . until now!
The crunching coating for this chicken is made with almond flour and is baked instead of fried. The waffles are made with my zucchini “no corn” bread recipe in a cute mini waffle maker.
Other options . . . serve this chicken on two waffles as a “fried” chicken sandwich or as a protein on top of a salad. Leftovers from this dinner were perfect to recreate what used to be my favorite at a local restaurant – Fried Chicken Salad.
This entire recipe is gluten free, grain free, dairy free, sugar free, soy free, and A+ approved by my kids!
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