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Bottom-Friendly Chicken & Waffles



Active Time:

30 min

Total Time:

1 hr

Why is this better on your bottom?

  • High-quality, high-fiber waffle mix 

  • Oven "fried" chicken 

  • Naturally low FODMAP maple syrup 

  • Plant-based "buttermilk"

More butt & gut goodies

Bottom-Friendly Tiramisu
Bottom-Friendly Cream
Bottom-Friendly Nachos
  1. To a large bowl, add 1 C plant-based milk and the juice of one lemon. Let sit for 5 minutes until the milk thickens. Whisk in the salt, smoked paprika, garlic powder, cayenne pepper, and white pepper. Add chicken, toss to coat, and marinate in the fridge for 1-24 hours.

  2. Preheat the oven to 425 degrees.

  3. Remove the chicken from the fridge and let sit at room temperature for 10 minutes. In a large bowl, mix all the dredge ingredients with a whisk. Add about 1 tbsp of the buttermilk to the dredge and mix with a fork until pea-size lumps form. Add the chicken to the dredge, one piece at a time, packing the dredge onto the chicken very well. Place each piece of chicken on a baking sheet and spray both sides of the chicken very generously with cooking spray. Bake for 20-25 minutes, flipping the chicken halfway through. The chicken is done when the internal temp registers 160 Fahrenheit.

  4. In a medium-sized bowl, mix together all the waffle ingredients. Once the waffle maker is hot, cook each waffle according to the manufacturer's instructions. If you do not have a waffle maker, make pancakes!

  5. Serve with butter and maple syrup. Bottoms up!


For the chicken:

  • 2 boneless, skinless chicken breasts

  • 2 boneless, skinless chicken thighs

  • 1 C plant-based milk, unflavored and unsweetened

  • Juice of one lemon

  • 1/2 tbsp salt

  • 1/2 tbsp smoked paprika

  • 1/2 tbsp garlic powder

  • 1 tsp cayenne pepper

  • 1 tsp white pepper

  • Cooking spray

For the dredge:

For the waffles:

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