Crispy Popcorn Chicken in Cheesy Waffle Cups
Bite-sized seasoned chicken pieces get double-dredged in a spiced flour coating and fried until golden and crispy, then nestled into homemade cheddar waffle cups. The savory waffle cups are made fresh in a waffle cone maker and shaped while warm into perfect serving vessels. This fun finger food combines the comfort of fried chicken with the novelty of edible bowls, finished with a drizzle of honey and fresh chives. Perfect for game day, parties, or whenever you want to turn a classic into something memorable.
Ingredients
- 2 boneless, skinless chicken breasts, cut into 1/2 inch pieces
- 2 cups flour
- 1 tablespoon smoked paprika
- 2 teaspoons garlic powder
- 1 teaspoon onion powder
- 1 teaspoon salt
- ½ teaspoon black pepper
- 1 cup buttermilk
- oil, for frying
- ½ cup all-purpose flour, plus 2 tablespoonsgluten-free flour blend1:1gluten-freegluten-free
works well for coating and waffles
- ¼ cup unsalted butter, melted and cooled
- 1 egg, plus 1 egg white
- 1 tablespoon superfine sugar
- 2 tablespoons whole milk
- ½ cup shredded cheddar cheese
- 1 tablespoon chives, thinly sliced, plus more for garnish
- ½ teaspoon salt
- honey, for drizzling
Instructions
- 1
Season chicken pieces with salt and pepper
- 2
Whisk together flour, paprika, garlic powder, onion powder, salt, and pepper in a shallow baking dish
- 3
Pour buttermilk into another shallow baking dish
- 4
Dredge chicken pieces in flour, then buttermilk, then back into flour, shaking off excess after each step
- 5
Fill a tall sided pot with 2 inches oil and heat over medium heat to 350°F
- 6
Fry chicken pieces a few at a time until golden brown and cooked through, 4 to 5 minutes
- 7
Transfer to a baking sheet lined with cooling rack and season lightly with salt and pepper
- 8
Repeat until all chicken is fried
- 9
Whisk together all waffle ingredients in a mixing bowl until no lumps remain
- 10
Allow waffle mixture to sit for 5 minutes
- 11
Heat waffle cone maker to desired setting
- 12
Pour 3 to 3 1/2 tablespoons batter into center of waffle cone maker and press lid closed
- 13
Cook for 4 to 4 minutes until golden brown
- 14
Quickly transfer cooked waffle disc to muffin tin and press center into muffin well to form cup
- 15
Allow to cool until hardened
- 16
Repeat until all cups are made
- 17
Fill each waffle cup with popcorn chicken
- 18
Drizzle with honey and sprinkle with chives if using
- 19
Serve immediately
Tips
Let the waffle batter rest for 5 minutes before cooking to ensure smooth, lump-free cups that hold their shape.
Work quickly when shaping the waffle cups while they're still warm and pliable, as they harden fast once cooled.
Fry chicken in small batches to maintain oil temperature and ensure even cooking throughout.
Good to Know
Best served immediately. Leftover chicken can be refrigerated 2-3 days and reheated in oven.
Waffle cups can be made 1 day ahead and stored airtight. Chicken is best made fresh.
Serve immediately while chicken is hot and cups are crispy.
Common Mistakes
Don't overfill waffle maker or batter will overflow and create uneven cups.
Don't let waffle discs cool completely before shaping or they'll crack when pressed.
Avoid overcrowding oil when frying to prevent temperature drops and greasy chicken.
Substitutions
Dairy-Free Swaps
Vegan Options
Gluten-Free Swaps
works well for coating and waffles
General Alternatives
FAQ
Can I make these without a waffle cone maker?
You can use a regular waffle maker and cut circles from the waffles, then shape them in muffin tins while warm. The results won't be as neat but will still work.
What if my waffle cups break when shaping?
Work more quickly while they're still very warm and pliable. If they crack, you can still use them or crumble them as a crunchy topping.
How long will the assembled cups stay crispy?
They're best eaten immediately. The cups will start to soften from the chicken's moisture within 30 minutes, so assemble just before serving.