These Buffalo Chicken Chaffles are a low-carb chicken chaffle recipe made with cooked chicken, egg, mozzarella, and hot sauce. One batch makes two mini chaffles with just 1 net carb each, and the cheese gets crispy around the edges in the waffle maker.
I love buffalo chicken flavors, and when I was following a keto diet, chaffles were everywhere. I started experimenting with different ways to make them, adding more protein and keeping the carbs low.
Quick Summary
- Two crispy buffalo chicken chaffles with 1 net carb each, made in a mini waffle maker.
- How to use canned or leftover rotisserie chicken and keep the chaffles crisp.
- Make them ahead and reheat them in the air fryer.
- Substitutions and variations to make them your own.
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Key Ingredients
Cooked chicken: Use leftover Rotisserie Chicken, or canned chicken.
Large eggs: An important part of any chaffle recipe.
Part-skim mozzarella cheese: Preshredded is better than shredding your own block, since a touch of starch is added to prevent caking.
Hot sauce: Use your favorite. I recommend Frank's RedHot sauce.
How to Make Buffalo Chicken Chaffles
By following the few simple steps below and in less than 10 minutes, you can have a satisfying, delicious meal!
Whisk egg
Whisk the egg in a small mixing bowl until well combined.
Stir
Stir in the chicken, mozzarella cheese, and hot sauce.
Spoon
Spoon half of the mixture into a mini waffle maker.
Cook
Cook for 3 minutes, or until chaffle is golden brown and crispy around the edges. Sprinkle with blue cheese and cilantro to serve.
Hint: This mini dash waffle maker (affiliate link) makes the right-size chaffle.
Substitutions
Cheese - Substitute Colby Jack or cheddar for mozzarella.
Hot Sauce - If Frank's RedHot sauce isn't your thing, try sriracha or a milder hot sauce like Crystal.
Egg substitute - use ¼ cup liquid egg substitute for the large egg.
Recipe Variations
Bacon Boost - Stir in cooked crumbled bacon for extra flavor.
Ranch Style - Mix in a spoonful of ranch dressing and serve with ranch drizzle.
Egg Topped - Top with an Air Fryer Poached Egg and a drizzle of hot sauce for a protein-packed breakfast twist.
Jalapeño Kick - Add diced jalapeños for more spice and crunch.
Tips for Canned Chicken Chaffles
- For extra-crispy chaffles, sprinkle shredded cheese on the bottom of the waffle iron before adding the chaffle mixture, then sprinkle more on top before closing the lid.
- If you're using canned chicken, drain it thoroughly and press out any extra moisture with a paper towel before mixing, so your chaffles stay crisp.
What to Serve with Buffalo Chicken Chaffles
- Cut into wedges for a party appetizer or game day snack. Serve with celery sticks, blue cheese crumbles, homemade ranch dressing or chipotle dressing.
How to Store and Reheat
- In the fridge: In an airtight container lined with a paper towel for up to 4 days.
- Freezer: Freeze in a single layer on a baking sheet, then move to a freezer bag for up to 2 months.
- Reheat: In the air fryer at 350°F for 5-7 minutes, until heated through.
You Might Be Wondering
Yes. Mixed with egg and mozzarella, cooked chicken goes right into a mini waffle maker and cooks in about 3 minutes per chaffle.
Extra moisture is usually the culprit, especially with canned chicken. Drain it thoroughly and press it with a paper towel before mixing. Cook until the chaffle is golden brown and crispy around the edges. To reheat, use the air fryer at 350°F for 5-7 minutes.
Add more. One reader used Crystal, which isn't as hot as a Frank's and doubled it.
If you give these buffalo chicken chaffles a try, I'd love to know how they turned out. Leaving a star rating and a comment below really does help others decide if this is the recipe for them, and it's always the best part of my day to hear about your kitchen wins. If you snap a photo, tag me on Instagram @grumpyshoneybunch so I can see how your recipe turned out.
📖 Recipe
Buffalo Chicken Chaffle
Equipment
- Small mixing bowl
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Ingredients
- ½ cup chopped or shredded cooked chicken
- 1 large egg
- ½ cup part-skim mozzarella cheese
- 1 tablespoon hot sauce
- 1 tablespoon crumbled blue cheese , optional
- 1 tablespoon chopped cilantro , optional
Instructions
- Whisk the egg in a small mixing bowl until well combined.
- Stir in the chicken, mozzarella cheese, and hot sauce.
- Transfer ½ of the mixture to the mini waffle iron. Cook for 2-3 minutes, or until chaffle is golden. Repeat with remaining egg mixture.
- To serve, sprinkle each chaffle with ½ tablespoon of crumbled blue cheese and ½ tablespoon of cilantro.
Shelby Law Ruttan says
I love this recipe, it is so easy to make and kills my cravings for buffalo chicken! I's quick to make also, making this a super easy lunch or snack.
Marlene says
I made these tonight but didn’t realize I was out of blue cheese. I also just used some Sams Club canned chicken breast. But I figured, what the heck, put one on a plate, and poured some ranch dressing on it. I was so surprised - it tasted just like eating a buffalo wing! I figured it would be similar but it was almost identical! So now if I want buffalo wings, I’ll just make these! By the way, I doubled the hot sauce because the one I use (Crystal) is not that hot. Delicious!