Puffy Honey Waffle Crusted Chicken


Honey Waffle-Crusted ChickenThis waffle crusted chicken is an “entree” recipe entry in the So Delicious Dairy Free 3-Course Recipe Contest, submitted by reader Lily Julow. For the batter, Lily uses Unsweetened Protein-Plus AlmondMilk or Coconut Milk Beverage from So Delicious.

So Delicious Dairy Free 3 Course Recipe Contest BadgeFrom Lily: “It feels like about a hundred years ago when I spent a few days in Lexington, Kentucky and was introduced to Southern fried chicken served with biscuits and honey. The combination was so delicious I was hooked and always served fried chicken that way. When waffles and chicken became popular I wondered if I could turn the same flavor combination into a puffy skillet-fried version. This waffle crusted chicken is the result.”

For more details and to enter the recipe contest, see this post: https://www.godairyfree.org/news/so-delicious-dairy-free-3-course-recipe-contest

Special Diet Notes & Options: Waffle Crusted Chicken

By ingredients, this recipe is dairy-free / non-dairy, peanut-free, soy-free, and tree nut-free. Use caution when selecting your oil for frying, avoiding vegetable oil if you require soy-free. Canola, avocado or rice bran oil are good high-heat options.

Honey Waffle Crusted Chicken
Prep time
Cook time
Total time
This recipe was submitted by Lily Julow, for entry in the Go Dairy Free - So Delicious 3-Course Dairy-Free Recipe Contest.
Serves: 4 servings
  1. Pat chicken dry with paper towels and salt and pepper them on both sides.
  2. Put egg yolk in a large bowl. Reserve the egg white in a small bowl.
  3. Melt the coconut oil in a small saucepan and remove from heat to cool slightly. While it’s cooling, whisk the egg yolk and milk beverage together, then add the cooled melted oil, flour, baking powder, honey, and salt. Whisk together until just barely combined; some lumps may remain. Beat the egg white by hand or with an electric mixer until peaks form. Gently fold the egg white into the batter with a spatula.
  4. Heat oil in a large heavy skillet. Dip chicken pieces one by one in the waffle batter to cover both sides and add to skillet. Continue with remaining chicken pieces and batter, in batches if necessary. Cook 4 to 5 minutes on each side or until golden brown.
  5. Serve hot with extra honey if desired.
* For quick release, spray measure spoon lightly with cooking spray before measuring honey.

About Author

Alisa is the founder of GoDairyFree.org, Food Editor for Allergic Living magazine, and author of the best-selling dairy-free book, Go Dairy Free: The Guide and Cookbook for Milk Allergies, Lactose Intolerance, and Casein-Free Living, and the new cookbook, Eat Dairy Free: Your Essential Cookbook for Everyday Meals, Snacks, and Sweets. Alisa is also a professional recipe creator and product ambassador for the natural food industry.


  1. This is a question- is the chicken cut up into bite sized pieces? The recipe doesn’t specify but the picture looks like it. I want to check first because cooking time would be different for large pieces vs small bites.

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