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Buffalo Chicken Chaffles: A Crispy, Cheesy Favorite for Dinner

Buffalo Chicken Chaffles

These small savory chaffles combine tender shredded chicken, spicy buffalo sauce, two kinds of cheese, and a crisp waffle-iron finish. They make a quick dinner or shareable appetizer served with ranch or blue-cheese dressing.
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Prep Time 10 minutes
Cook Time 8 minutes
Total Time 20 minutes
Servings: 4 servings
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 1 cup Finely shredded cooked chicken
  • 1 cup Shredded low-moisture mozzarella
  • 1/2 cup Shredded sharp cheddar
  • 2 Large eggs
  • 1/4 cup Buffalo wing sauce
  • 2 tablespoons Almond flour
Seasoning
  • 1 teaspoon Ranch seasoning
  • 1/4 teaspoon Black pepper
Seasoning Alternative
  • 1/2 plus 1/4 teaspoon Garlic powder plus onion powder
For Cooking and Serving
  • A small amount Nonstick spray or melted butter
For Serving
  • As desired Ranch or blue-cheese dressing, extra buffalo sauce, celery, and sliced green onions

Method
 

Step-by-Step
  1. Preheat the waffle maker according to the manufacturer’s directions. Lightly grease both plates with nonstick spray or a small amount of melted butter.
  2. In a medium bowl, whisk the eggs, buffalo wing sauce, almond flour, ranch seasoning, and black pepper until smooth and evenly combined.
  3. Stir in the shredded chicken, mozzarella, and cheddar. Mix until the chicken is distributed throughout and every portion contains plenty of cheese.
  4. Spoon approximately 1/3 to 1/2 cup of the mixture into the center of each waffle section. Avoid overfilling because the mixture expands as it cooks.
  5. Close the waffle maker and cook for about 4–6 minutes, or until each chaffle is browned, firm, and releases easily. Repeat with the remaining mixture until all four chaffles are cooked.
  6. Transfer the chaffles to a wire rack and let them rest for 1–2 minutes. Serve warm with ranch or blue-cheese dressing, extra buffalo sauce, celery, or sliced green onions.

Notes

Drain or gently squeeze excess moisture from the cooked chicken before mixing. Let the waffle iron fully preheat and avoid opening it too early; the chaffles become crispier as steam escapes near the end of cooking.