Why You’ll Love This Chicken Parmesan Waffle
Whether you’re serving a picky toddler or trying to hit your keto macros, this chicken parmesan waffle is a win. Packed with protein, cheesy comfort, and a crispy waffle exterior, it’s an unexpectedly fun way to repurpose leftover chicken or sneak in extra nutrition. Plus, it’s totally forkable for little hands—and fancy enough to impress the adults.
Think of it as your favorite chicken parm, minus the carb overload and messy layering. You get golden brown, savory crunch with every bite, and a dose of nostalgia that feels just right for both lunchboxes and meal prep containers.
Ingredients You’ll Need
The beauty of this recipe is its simplicity. With just a handful of ingredients, you’re off to the races:
- Shredded cooked chicken (leftovers are perfect)
- Shredded mozzarella or Italian blend cheese
- Parmesan cheese
- Egg (for binding)
- A spoonful of marinara sauce
- Italian seasoning (optional but delicious)
- Almond flour or finely ground breadcrumbs (optional, for added structure)
How to Make A Chicken Parmesan Waffle (Quick Overview)
- Mix everything together in a bowl until it forms a thick, scoopable mixture.
- Preheat your waffle maker and grease it well (important!).
- Scoop the mixture into the waffle iron and press gently to spread.
- Cook until golden brown and crisp on the outside.
- Top with a dollop of warm marinara and a pinch of parmesan or sea salt.
That’s it! No breading, no frying, no oven—just a waffle iron and a craving for something both kid-approved and keto-friendly.
Frequently Asked Questions
Can I use rotisserie chicken?
Absolutely. Rotisserie or leftover roasted chicken works great—just be sure it’s shredded finely so it binds well with the cheese and egg.
Is the chicken Parmesan waffle freezer-friendly?
Yes! Make a batch, let them cool, and store in a zip-top bag. Reheat in the toaster or air fryer for best texture.
What’s a good dipping sauce?
Marinara is classic, but ranch, pesto, or even a touch of garlic butter are great options—especially if your kid isn’t into red sauce.
Can I sneak in veggies?
Totally. Finely grated zucchini or cauliflower can be mixed in—just squeeze out the moisture first so it doesn’t get soggy.
What age is this appropriate for?
Once your toddler is confidently eating finger foods (usually around 12–18 months), this is a great high-protein, easy-to-hold option.
Introducing the Chicken Parmesan Waffle
Description
Yep, it is what it is: chicken as a waffle. Chicken. Waffles. Chicken waffles. Handheld. Bite-friendly. Waffle-y. All of the flavors are there; they’re just packaged in a way that’s friendly to kiddos. Give it a try–you’ll be surprised how much you like it yourself.
Ingredients
Instructions
Prep
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Heat a small pot of water until boiling; place chicken into the water, turn off heat, and cover. Allow chicken to sit in the pot for ten minutes. Remove from heat and allow to cool.
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With a fork or your hands, pull and shred the chicken until it is in the form of thin shards and small chunks; place into a bowl.
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Beat one egg until whites and yolks are mixed; pour over chicken.
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Add in a spoonful of your tomato sauce (see Note below on tomato sauce), a couple of shakes of herbs from your can of dried basil, and a metric ton of parmesan; mix together. Coat the surface of the bowl’s contents in breadcrumbs, then mix in. If the mix is liquid-y, add more breadcrumbs.
Cook
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Preheat your wafflemaker. When ready to cook with it, coat top and bottom with cooking spray.
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Spoon chicken mixture all around the bottom of the iron, pressing down to combine and flatten the mixture into one; close waffle maker and heat for three minutes.
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Turn waffle (or wafflemaker) and heat until the waffle is crispy but not hardened, roughly 2-3 minutes.
Serve
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As silly and/or horrifying as it may initially sound, if your little one is the sort who likes a little waffle with his/her syrup–and that’s most–it’s not a terrible idea to side with a bit of maple the first few times you make it. Also note: this is not a light bite, so keep the remaining elements on the plate light: a soft vegetable and/or fruits, a not terribly dense starch (i.e., rice or quinoa), etc.
Adapt
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so far as you bind the ingredients with an egg and add some breadcrumbs to get a crust on the exterior, you could waffle pretty much any protein or vegetable dish. Look for some of our takes--panjeon! spanakopita! grilled cheese!--soon.
Whole family loved this idea!