3 Ingredient Chicken Waffles
on Mar 18, 2026
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These 3-ingredient chicken waffles are crispy on the outside, soft on the inside, and packed with protein. They’re perfect for little hands, super quick to make, and come together with simple ingredients you probably already have on hand.
One of my favorite ways to make mealtime easier is by having a few simple, protein-packed recipes ready to go, and these chicken waffles are always on rotation. They’re great for lunch, dinner, or even a quick snack, and they store and reheat really well. You can serve them on their own or pair them with fruit, veggies, or a dipping sauce for an easy meal.
If you love these 3 ingredient waffles and are looking for some other simple freezer-friendly savory waffle options, you’ll love these easy cheesy zucchini waffles and this fun take on pizza with pizza waffles.
Table of Contents
What You’ll Need
Here is what you’ll need to make these 3-ingredient waffles:
- Canned Chicken: The base of this recipe. It adds protein and gives the waffles structure. Make sure it is drained so the mixture isn’t too wet.
- Shredded Cheese: Helps bind everything together while adding flavor and crispiness to the waffles.
- Egg: Acts as a binder to hold everything together and gives the waffles a soft texture inside.
See the recipe card below for full information on ingredients and quantities.
Ingredient Substitutions & Additions
- Canned chicken: You can swap it with canned tuna, canned salmon, or finely shredded cooked chicken (like rotisserie).
- Cheese: Use any shredded cheese you like (cheddar, mozzarella, or a blend all work well).
- Egg: The egg plays a big role here, but if you want to try an egg-free version that holds together, swap it with 1 tablespoon of flour and 1 to 2 tablespoons of milk. They will be a little less firm in texture but should hold together once cooled.
- Add-ins: You can mix in a pinch of garlic powder, onion powder, or finely chopped veggies for extra flavor.
Step-by-Step Instructions
STEP 1: Preheat the mini waffle iron.
STEP 2: In a bowl, combine the drained chicken, shredded cheese, and egg. Mix until well combined (Images 1, 2 & 3).
STEP 3: Scoop half of the mixture into the waffle maker and spread it to coat the full waffle grate (Images 4 & 5).
STEP 4: Close the waffle maker and cook for about 3–5 minutes, or until golden and slightly crispy on the outside (Image 6).
STEP 5: Remove and place on a wire rack to cool slightly before serving.
Storage Instructions
Let the waffles completely cool and store them in an airtight container for up to 3 days in the fridge. Once cooled, place waffles in a single layer on a baking sheet to freeze, then transfer to a freezer-safe bag or container. Freeze for up to 2 months. This helps prevent them from sticking together. Reheat in the toaster, toaster oven, air fryer, or microwave until warmed through.
Tips For Success
- Make sure to drain the chicken to avoid soggy waffles.
- Don’t overfill the waffle maker, just make sure it’s enough for a layer to coat the bottom of the waffle grates.
- Let them cook until golden and slightly crisp for the best texture.
Recipe FAQs
Yes! This batter works in a standard waffle maker, too, just adjust the cooking time. This will make 1 larger waffle.
They’re great on their own or served with ketchup, ranch, or a side of fruit or veggies.
Yes, just make sure it’s finely shredded.
Other Waffle Recipes You’ll Love
Cinnamon Apple Waffles
Stuffed Croffles (Croissant Waffles)
Banana Oat Waffles
Healthy Sweet Potato Waffles
If you tried these 3 Ingredient Chicken Waffles, please leave a ⭐ star rating and let me know how it went in the comments below! I love hearing from you!
3-Ingredient Chicken Waffles
Equipment
Instructions
- Preheat the mini waffle iron.
- In a bowl, combine the drained chicken, shredded cheese, and egg. Mix until well combined.
- Scoop half of the mixture into the waffle maker and spread it to coat the full waffle grate.
- Close the waffle maker and cook for about 3–5 minutes, or until golden and slightly crispy on the outside.
- Remove and place on a wire rack to cool slightly before serving.
Notes
- Make sure to drain the chicken to avoid soggy waffles.
- Don’t overfill the waffle maker, just make sure it’s enough for a layer to coat the bottom of the waffle grates.
- Let them cook until golden and slightly crisp for the best texture.
