Low-Carb Chick-fil-A Chicken & Waffles Copycat

Ingredients

Sweet maple chaffles

• 1 batch of my original chaffle recipe (see the video)
• 2 tbsp sweetener
• 1 tsp maple extract
• 1/4 tsp cinnamon
• 1–2 tsp water, only if needed

Pickle-marinated chicken

• 2 boneless, skinless chicken breasts
• 1 cup dill pickle juice
• 1/2 cup water
• 1 tbsp sweetener

Wet mixture

• 1 large egg
• 2 tbsp water
• Zero carb protein breading (see my "I Bread My Chicken With THIS Now" recipe)

Low-carb honey butter

• 3 tbsp softened salted butter
• 1 tbsp honey substitute
• 1 tsp sweetener

To assemble

• 6 strips of bacon
• Sugar-free maple syrup, for serving

Instructions

Chaffles

1. Make the chaffles with the maple additions. Carefully remove them and place on a wire rack so they stay crispy.

Chicken

1. Slice or pound the chicken breasts to about 1/2-inch thickness.
2. Combine the pickle juice, water and sweetener. Add the chicken and refrigerate for 2 hours.
3. Remove the chicken from the marinade and pat it very dry with paper towels.
4. Whisk the egg and water together in a shallow bowl, then bread and fry the chicken using my protein breading method.

Honey butter and assembly

1. Whip the honey butter ingredients together until smooth and creamy.
2. Cook 6 strips of bacon extra crispy.
3. Let the fried chicken sit on the rack for 2–3 minutes, then assemble while it's still hot: one maple chaffle, a thin layer of honey butter, a piece of chicken, 3 strips of bacon, another small smear of honey butter, and the second chaffle.
4. Serve with sugar-free maple syrup for dipping or drizzling. The honey butter softens just enough to melt into the waffle and chicken.