Popcorn Chicken & Waffles Recipe

Marinate the chicken

In a large bowl, combine the chicken pieces with buttermilk and hot sauce. Cover and refrigerate for 20-60 minutes to tenderize and flavor the chicken.

Prepare dredge and heat oil

In a shallow dish, whisk together all-purpose flour (for dredging), cornstarch, paprika, garlic powder, onion powder, salt, and pepper. In a separate bowl, lightly whisk the eggs. Fill a heavy pot or Dutch oven with vegetable oil and heat to 350°F (175°C).

Dredge and double-coat the chicken

Remove chicken pieces from the marinade. Dredge in the flour mixture, then dip in the beaten eggs, and finally dredge again in the flour mixture until evenly coated.

Fry the popcorn chicken

Carefully lower chicken in batches into the hot oil. Fry 3–4 minutes per batch, turning once, until golden brown and cooked through (internal temperature 165°F / 74°C). Drain on a rack or paper towels.

Make waffle batter

In a bowl, whisk together the dry waffle ingredients: 2 cups all-purpose flour, 2 tablespoons sugar, 1 tablespoon baking powder, and 0.5 teaspoon salt. In a separate bowl, whisk together 1.75 cups milk, 1 egg, 0.333 cup melted unsalted butter, and 1 teaspoon vanilla extract.

Cook waffles

Pour wet into the dry ingredients and mix just until combined. Preheat your waffle iron and cook until waffles are crisp and golden. This recipe yields about 4–6 waffles depending on your iron.

Serve

Stack waffles, top with popcorn chicken, and drizzle with maple syrup. Serve with butter if desired and enjoy immediately.