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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.  I had already made a dozen variations of high protein overnight oats, so I decided to tackle this next.

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!

Testimonial

“Waffles made from chicken…brilliant! I’m on a high protein diet and this is perfect. Thank you.” – Carol

Remember, this is a chicken IN waffles recipe, not a chicken AND waffles recipe.  LOL.  Can’t tell you how many questions I get on that alone.

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. 

BTW, if you are looking for other high protein recipes be sure to check out my high protein overnight oats for breakfast, my garden vegetable frittata for lunch and don’t miss my sugar free chocolate protein truffles and chocolate, chocolate, chocolate protein bars for snacks and dessert!

Ingredients for my high protein waffles made with chicken (chicken in waffles recipe)

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.

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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.
ingredients for chicken waffles in a bowl. Save
  • 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. 

all ingredients mixed in a bowl. Save
  • 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.
chicken mixture in waffle maker. Save
  • 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.
dash waffle maker. Save
  • 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.
cooked waffle in waffle maker. Save
  • Plate two waffles (chaffles) per person on a plate, along with the toppings, sides, sauces or dips.  Dig in and enjoy.
high protein waffle made with chicken on a plate. Save

Frequently Asked Questions About High Protein Chicken Waffles

Chicken waffles (also called chaffles) are made from cooked shredded chicken, eggs, and cheese pressed in a waffle maker. Unlike traditional chicken and waffles, these high protein waffles contain no flour or batter. The chicken itself becomes the waffle through a combination of 2 cups shredded chicken, 1 egg, and cheese that binds together when cooked in a waffle iron for 3-5 minutes until crispy on the outside.
A serving of chicken waffles (2 waffles) contains approximately 45-50 grams of protein. Each 4-inch waffle provides about 22-25 grams of protein, making this an excellent high-protein meal option. The protein comes primarily from the chicken and eggs, with additional protein from the cheese, making these waffles ideal for anyone looking to increase their protein intake.
No, you must use fully cooked chicken to make chicken waffles. The waffle maker only heats and crisps the mixture for 3-5 minutes, which is not enough time to safely cook raw chicken. Use leftover roasted chicken, rotisserie chicken, or pre-cooked shredded chicken from the grocery store. The chicken should be shredded or diced before mixing with the egg and cheese.
No, chicken waffles do not contain any flour. These are flourless, high-protein waffles made entirely from chicken, eggs, and cheese. The egg acts as a binder while the melted cheese helps hold the chicken together, creating a crispy exterior without any need for traditional waffle batter or flour. This makes them naturally low-carb and keto-friendly.
To prevent chicken waffles from falling apart, use shredded chicken rather than large chunks, include enough cheese (at least 3/4 cup total) to bind the mixture, press down firmly on the waffle maker lid for 30 seconds when starting, and cook until fully golden brown (3-5 minutes). The cheese melts and acts as glue, while longer cooking time creates a crispy crust that holds everything together. Removing them too early is the main cause of crumbling.
Chicken waffles are made WITH chicken as the main ingredient, while chicken and waffles is a traditional dish of fried chicken served alongside or on top of traditional flour-based waffles. Chicken waffles (chaffles) contain no flour and are high in protein, using chicken, eggs, and cheese to form the waffle itself. This is a common confusion, but these are completely different recipes with different purposes.
Yes, chicken waffles can be made ahead and reheated. Store cooked chicken waffles in an airtight container in the refrigerator for up to 3 days. To reheat, place them in a 350°F oven for 5-7 minutes or use a toaster oven until crispy. You can also freeze them for up to 2 months and reheat from frozen. Avoid microwaving as this makes them soggy rather than crispy.
The best chicken for chicken waffles is cooked, moist shredded chicken from rotisserie chicken, leftover roasted chicken, or store-bought cooked chicken. A mix of white and dark meat provides more flavor and moisture than breast meat alone. Avoid dry chicken breast, as it will make tough, dry waffles. The chicken should be finely shredded or diced into small pieces for the best texture.
Mozzarella and Parmesan work best in chicken waffles because mozzarella melts well and helps bind the mixture while Parmesan adds flavor. Other excellent options include cheddar, Gruyère, Swiss, fontina, or Gouda. Use at least 3/4 cup total cheese for proper binding. Avoid non-melting cheeses like feta or fresh cheeses like ricotta, as they won’t hold the waffle together properly.
Yes, chicken waffles are keto-friendly because they contain no flour or carbohydrates from grains. Made entirely from chicken, eggs, and cheese, each serving contains less than 2 grams of carbs while providing 45-50 grams of protein. This makes them an ideal keto breakfast, lunch, or dinner option. Just be mindful of toppings and sauces, which can add carbs.
Yes, you can use cooked ground chicken for chicken waffles, though the texture will be different from shredded chicken. Cook and season the ground chicken first, let it cool slightly, then mix with eggs and cheese as directed. Ground chicken creates a more uniform, dense waffle compared to the slightly flakier texture you get with shredded chicken. Both methods work well.
A standard 4-inch mini waffle maker works perfectly for chicken waffles and is the recommended size. However, you can use any size waffle maker, including Belgian-style or larger models. Just adjust the amount of chicken mixture accordingly. A 4-inch waffle maker typically uses about 1/2 cup of the chicken mixture per waffle and produces crispy, evenly cooked results.
To get crispy chicken waffles, press down firmly on the waffle maker lid for the first 30 seconds, cook for the full 3-5 minutes until golden brown, use enough cheese to create a crispy crust, and avoid opening the waffle maker too early. The longer cooking time allows moisture to evaporate and cheese to crisp up. If waffles aren’t crispy enough, cook for an additional 1-2 minutes.
Popular toppings for chicken waffles include ranch dressing with lettuce and tomatoes, salsa with avocado and Greek yogurt (Tex-Mex style), honey mustard sauce, BBQ sauce, buffalo sauce with blue cheese, or simple sour cream. These savory waffles pair well with coleslaw, salads, or additional protein like black beans. Avoid sweet toppings like syrup, as these are savory, not dessert waffles.
While a waffle maker creates the signature crispy exterior and waffle shape, you can make similar chicken patties in a skillet or panini press. Heat a non-stick skillet over medium heat, form the chicken mixture into patties, and cook 3-4 minutes per side until golden and crispy. A panini press also works well for creating the pressed, crispy texture, though you won’t get the classic waffle pattern.
Chicken waffles take 3-5 minutes to cook in a preheated waffle maker. The exact time depends on your waffle maker model and how crispy you want them. They’re done when the exterior is golden brown, the cheese is melted and crispy, and the egg is fully cooked. Smaller 4-inch waffle makers typically cook faster (3-4 minutes) than larger Belgian-style makers (5-6 minutes).
Yes, chicken waffles are naturally gluten-free because they contain no flour or grain-based ingredients. Made entirely from chicken, eggs, and cheese, they’re safe for people with celiac disease or gluten sensitivity. However, always check that your seasonings and toppings are gluten-free, and be cautious if using pre-packaged shredded chicken that might contain additives.
Yes, chicken waffles freeze well for up to 2 months. Let them cool completely, then place parchment paper between each waffle and store in a freezer-safe bag or container. To reheat, place frozen waffles in a 350°F oven for 10-12 minutes or in a toaster oven until heated through and crispy. Freezing is a great way to meal prep these high-protein waffles.
Fresh thyme works excellently in chicken waffles, but other great options include rosemary, oregano, basil, parsley, cilantro, or dill. Use about 1 tablespoon of fresh herbs per recipe. You can also use dried herbs (1 teaspoon dried equals 1 tablespoon fresh). Match your herbs to your flavor profile: Italian herbs for pizza-style, cilantro for Tex-Mex, or dill for a Greek-inspired version.
A serving of chicken waffles (2 waffles) contains approximately 350-400 calories, depending on the type of chicken and cheese used. Using lean chicken breast and low-fat mozzarella reduces calories, while dark meat and full-fat cheese increases them. Despite the moderate calorie count, these waffles are very filling due to their high protein content (45-50 grams per serving).
high protein waffle made with chicken on a plate. Save

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:

Mini Turkey Meat Loaf

Salmon Oscar

Reverse Seared Ribsteak with Herb Butter

Roasted Chicken with Veggies and Grapefruit

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high protein waffle made with chicken on a plate.

High Protein Waffles made with Chicken

Get a healthy, high protein meal with these waffles that are made with chicken, egg and cheese.
5 from 2 votes
Prep Time 5 minutes
Cook Time 10 minutes
Total Time 15 minutes
Course Dinner
Cuisine General
Servings 2 Served

Nutritional information is only an estimate. The accuracy of the nutritional information for any recipe on this site is not guaranteed.

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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.
Keyword brunch, dinner, healthier choice
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