Chaffles are a fun trend. I've enjoyed smashing things in my waffle maker, for sure. For my house, I needed something very allergy friendly and ketogenic. No dairy, nuts, coconut, or eggs. 

So after 30-40 tries, I came up with chicken dough. I've played around with it for awhile, and honestly it is still a work in progress. Most of the ingredients I've tried to add (gums, gelatin, etc.) haven't improved it.

Much like a box of biscuit mix has many variations, I've had success with "Chicken Dough" waffles, biscuits, pizza dough, and tortillas. I've had less luck with crackers, muffins and cookies. This is still chicken, after all. 

Here is the most basic form of Chicken Dough as a waffle:

What you will need:

A large food processor. Mine's a Ninja.

A waffle maker. Non-stick coating is nice.

2 Rubber spatulas and/or a pair of rubber-tipped tongs

A scoop of some sort to portion dough into waffle maker.

1 food processor bowl full of cooked chicken thigh meat. About 8 cups.

(Do.not.use.breasts. It comes out like sawdust.) You can use the shredded chicken from the "Broth, Chips, and Schmaltz" recipe or any leftover baked chicken you have on hand. I find about 7 thighs or 4 leg quarter's worth of shredded meat fills my food processor. 

1 1/2 teaspoons baking powder (check labels to find a brand that works for you). If you cannot tolerate any brand, substituting 1/2 teaspoon of baking soda doesn't work as well, but does still give some of that "baked good" flavor profile. I have also gone without any levening in my last few batches.

1-2 tablespoons of fat. Two tablespoons if using skinless thighs. One tablespoon if using chicken thighs with skin. I use chicken schmaltz or tallow. Use what you have. This dough will actually accept quite a bit of fat, but too much does make the finished product a little more fragile.

(Optional) Additional fat to grease your waffle maker if it isn't nonstick.

(Very, very, optional) 1/8 teaspoon Konjac root extract/ powder + 2 tablespoons water (note)

The above is what you need for the basic recipe. I will post some variations later, but this is as simple and hypoallergenic as it comes. 

Procedure:

1. Plug in your waffle maker. Make sure it gets very hot. Optionally, you can also turn on your oven to 350 degrees. I'm usually cooking other things when I make waffles, so I batch cook them onto a large plate in the oven. I don't have to leave each batch in the waffle maker as long and I can still get them completely crisp without taking forever to do it.

2. Put all of your boneless cooked chicken in the processor bowl. Run it on the puree setting. On mine, it shuts off automatically. If yours doesn't, run it for about 2 minutes.

3. Remove the lid and scrape the edges of the processor bowl. Sprinkle your baking powder (and optional konjac) around the top. Add your fat. Process it again on puree for two-three minutes. Scrape it if needed.

4. Run the processor on puree again. At this point you are incorporating air. The dough should start to clump together in something ball shaped. Sort of. Open your lid the texture will be kind of light. If you have ever used whipped Spackle or played with "Floam", this is the dough equivalent.

5. Grease your waffle maker if needed. Portion four scoops of dough into the maker. Close the lid.