I am definitely not above trying food trends and experimenting with cooking techniques, so when I saw these waffles being made out of shredded chicken take over social media, I went into my kitchen to “play”. I’ve been trying to get more protein into my diet as I’ve learned this can be a big component in feeling full and curbing my appetite. I knew I wasn’t getting enough, and the idea of high protein waffles made with chicken sounded good to me.
So, play I did…over and over again. I tried different flavor combos, different types of cheese, herbs and add ins. I tried shredded chicken, ground chicken and cubed chicken. My goal? A crispy on the outside and soft and flavorful inside waffle made only of protein – no flour allowed!
Did I accomplish my goal? You bet I did. When you’ve got millions of people on social media telling you to try waffles made with chicken, I knew it was time to give it a try and I wasn’t disappointed. I’ve been making these several times a week for a month now and love them. Let me show you how to do it.
What ingredients do you need for these high protein waffles made with chicken
Chicken.
To make this an easy to make lunch or dinner, I found using already cooked, shredded or cubed chicken meat to be the way to go. I used left over check from a roast chicken with lemon and herbs I had made. I used a rotisserie chicken from the grocery store and used shredded chicken I bought already packaged in the deli section of my store. They all worked just fine. You can shred the chicken or use diced chicken. I personally liked the shredded and I prefer a mix of white and dark meat for more flavor and moisture. BUT, all work just fine.
You are going to want about two cups of chicken (cooked, shredded or diced) to make four “chaffles” (two per person).
Wait, what’s a chaffle you ask? Basically a waffle made with just protein (eggs and cheese) and in this case chicken too. Cute name, right?
Anyway, add your chicken to a large bowl.
Cheese:
For this recipe, I’ve used a combination of Parmesan (shredded, shaved or grated all work) and low-fat Mozzarella. I found this mix had a lot of flavor plus really worked at keeping the waffle together when cooked.
Alternatives? Sky is the limit when it comes to cheese. I tried a bunch of them, and they all worked depending on what flavor profile you like. I tried all of these and loved them and matched them with different toppings, sauces or dips (more on that later). Just so much fun playing with this recipe.
. Cheddar
. Fontina
. Swiss or Gruyère
. Gouda
Herbs:
For this recipe, I went with thyme. However, you can use your favorite fresh herbs like:
. rosemary
. oregano
. basil
. dill
. parsley
. cilantro
Again, when I was playing, I mixed and matched the herbs and cheeses to get specific flavor profiles and then matched those to my toppings, sauces or dip. I definitely prefer fresh herbs in this, but of course you can add dried. I did add salt and pepper to the mix (always do), but you could also add in some onion and garlic powder or spice it up with cayenne pepper, etc.
What kinds of toppings, sauces or dips can you serve with protein chicken waffles?
This is probably the best part of the recipe. I should stop right here and say that this is such a simple mix of ingredients that it is hard to call it a recipe but rather just knowing the measurements of ingredients and how to cook them, should be enough to get you started on a creative culinary journey!
For this basic, but incredibly yummy version, I served them with a simple topping of romaine lettuce and tomatoes with a ranch dressing. Easy, peasy!
But here are some other twists that I tried (and you should too) that were just as delicious!
TEX-MEX
I used chicken and added in 1/2 teaspoon of taco seasoning to the mix. I used a Mexican blend cheese in stead of the Parmesan and Mozzarella.
I topped them with salsa, sliced avocado and fat-free Greek yogurt and chopped green onion. I even threw on some cooked black beans for even more protein!
HAM & CHEESE
I also did a chaffle where I used 1 1/2 cups of shredded chicken and 1/2 cup of diced Canadian ham, with shredded Swiss cheese. I served these with a honey mustard dipping sauce. (Just add equal parts of Dijon mustard and honey to a bowl and mix.)
You can serve these with a side of Healthy Coleslaw, or my Mexican Salad for lots of fresh veggies and fruit. You can serve these with several dipping sauces for a fun appetizer too. Try:
. BBQ sauce
. Ketchup
. Hoisin sauce
. Blue Cheese dressing
. Salsa
. Plain sour cream or Greek yogurt
I found them to be great with just about anything I was craving and you will too.
How to make high protein waffles made with chicken
You are going to love the ease of this recipe. Take a large bowl and add your chicken, egg, cheese, herbs, salt and pepper. If you are making any substitutions to the recipe, do it here.
Mix all the ingredients together in the bowl. You don’t want really big chunks of chicken. You want everything to come together evenly so I found the shredded chicken to work best.
Heat your waffle maker to manufacturer’s instructions. If you’ve been following me for any time, you know that I love my trusty Dash 4-inch waffle maker. Since I typically cook for one or two, this space saver has been a great addition to my kitchen. However, if you have another model, just use that.
Note: this recipe doubles and triples easily. Just double or triple the ingredients. If making these in the single waffle maker, I’ll preheat my oven to 200 degrees F. and keep the cooked chaffles on a baking sheet in the oven until I’m ready to serve.
Pack your chicken mixture into the waffle maker and put down the lid. I pressed down on the lid to make sure there is really good contact between the waffle maker and the chicken. I hold it down for at least 30 seconds to make sure a good crust is forming.
Let the chicken “cook” until golden brown and the cheese is melted and the egg is cooked. This will take a good 3-5 minutes depending on your waffle maker. You can check, but don’t remove the waffle until really well browned. Remember, you aren’t cooking the chicken, just getting it nice a brown.
Once done, lift the lid and using a fork, remove the waffle to either the baking sheet to keep warm in the oven, or to a plate to serve and eat.
Plate two waffles (chaffles) per person on a plate, along with the toppings, sides, sauces or dips. Dig in and enjoy.
Did you like this recipe? How did you change it up? What cheese and herb combo did you use? What sauce did you serve with it? I’d love to hear from you in the comments below.
Looking for other fast and easy, high protein dinner recipes? Try these:
High Protein Waffles made with Chicken
Nutritional information is only an estimate. The accuracy of the nutritional information for any recipe on this site is not guaranteed.
Ingredients
- 2 Cups Shredded chicken
- 1 Egg
- ¼ Cup Parmesan cheese (grated or shaved)
- 1/2 Cup Low Fat Mozzarella, shredded
- 1 Tbsp. Fresh thyme
- 1/2 Tsp. Kosher Salt
- 1/8 Tsp. Fresh Ground Black Pepper
Instructions
- Preheat your waffle maker per manufacturer’s instructions.
- In a bowl, mix the shredded chicken with the egg, cheeses, thyme, salt and pepper.
- Spray the waffle maker with cooking spray and add the chicken mixture. Pat it down so it completely fills the waffle machine’s cavity. Press down the lid and make sure it is firmly in place. Press down on the lid to get a nice crust. Let the waffle maker heat and cook the ingredients until the exterior is crispy and the interior is heated through and the egg is cooked. About 5 minutes. This will make four, 4-inch waffles and serves two. (Serving: 2 waffles per person)
- Remove from the waffle maker and serve with your favorite toppings. If you are making a lot of these, place them on a baking sheet and keep in a 200-degree F. oven until all are done and you are ready to serve. Enjoy.
