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Buffalo Chicken Chaffle Recipe for a Spicy Low-Carb Meal - Crispy, Cheesy, and Satisfying

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Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings 4 servings

Ingredients
  

  • Cooked shredded chicken (about 2 cups; rotisserie works great)
  • Eggs (2 large)
  • Shredded mozzarella or mild cheddar (1 to 1 1/2 cups)
  • Almond flour (2–3 tablespoons; optional for extra structure)
  • Cream cheese (2 tablespoons, softened)
  • Buffalo sauce (1/3 to 1/2 cup; choose your preferred brand and heat level)
  • Garlic powder (1/2 teaspoon)
  • Onion powder (1/2 teaspoon)
  • Salt and black pepper (to taste)
  • Butter (1 tablespoon; for tossing with buffalo sauce, optional)
  • Ranch or blue cheese dressing (for drizzling or dipping)
  • Green onions or chives (sliced, for garnish)
  • Celery (sticks or thinly sliced, optional for crunch)
  • Avocado oil spray or butter (for greasing the waffle iron)

Instructions
 

  • Preheat your waffle maker. A mini waffle maker works best for crisp edges. Lightly grease with avocado oil spray or butter.
  • Mix the buffalo chicken. In a bowl, combine shredded chicken with buffalo sauce. Stir in melted butter if you want a richer, wing-style flavor. Season with a pinch of salt and pepper.
  • Make the chaffle batter. In a second bowl, whisk eggs, then add shredded cheese, cream cheese, almond flour (if using), garlic powder, and onion powder. Mix until thick and even.
  • Assemble the chaffle filling. Fold 1/2 to 2/3 of the buffalo chicken into the chaffle batter. Reserve the rest for topping or stuffing.
  • Cook the chaffles. Spoon enough batter onto the hot waffle maker to cover the surface without overflowing. Close the lid and cook 3–5 minutes until golden and crisp. Repeat with remaining batter.
  • Warm the reserved chicken. If needed, quickly reheat the remaining buffalo chicken in a skillet or microwave so it’s hot when served.
  • Build your plate. Top chaffles with the warmed buffalo chicken. Drizzle with ranch or blue cheese dressing. Scatter sliced green onions on top.
  • Add crunch and serve. Serve with celery sticks or tuck thin celery slices on top for texture. Enjoy hot while the chaffles are crisp.