Ingredients
- Shake and Bake Ingredients:
- 140g (5oz) Pork Rinds, Plain Unseasoned
- 10g (1 Tbsp) Garlic Powder
- 1g (½ tsp) Cayenne Pepper Ground
- 0.75g (1 tsp) Ground Sage
- 4g (1 tsp) Salt
- 1g (½ tsp) White Pepper
- 4g (1 ½ tsp) Onion Powder
15g (1 tbsp 1 tsp) Almond Flour - 20g (2 tbsp) Egg White Powder
- 14g (1 ½ tbsp) EverCrisp
- Chicken Sandwich Ingredients:
- 4 Boneless Chicken Thighs
- 240g (1 cup) Pickle Juice (optional)
- 2 Chaffles (The Full Recipe Will Make 8 Chaffles)
- Pickles for Garnish
- Mayonnaise for Garnish
Equipment
- Food Processor
- Waffle Press
Timing
Active Time: 10 Minutes
Total Time: 30 Minutes
Yield
4 Servings
-
Create Breading Mix
Optional Step: Place the chicken in a bag with pickle juice and allow it to marinate for 2 hours prior to cooking.
Preheat an oven to 400°F.
In a food processor place all of the shake and bake ingredients.
Pulse until uniform in size, this should look like Panko breadcrumbs. Do not over blend this or the pork rinds will break down and create a paste.
-
Shake and Bake!
Place the shake and bake in a zip top bag. Add the chicken to the bag and shake it until it is evenly covered in the crumbs.
Place the chicken thighs on a rack and bake for 15 minutes or until heated to 175F internal temperature.
Remove the chicken thighs and allow them to cool for 2 minutes before placing each thigh on a Chaffle. Garnish with pickles and mayonnaise and then top each with another chaffle.
Serve immediately and enjoy!
Based on 1 Review(s)
1 Comment.
Thanks for all the great ideas. Im excited