Buttermilk Popcorn Chicken And Mini Waffles With D... Recipe

Posted by
Rate It!
Buttermilk Popcorn Chicken And Mini Waffles With D...
Add your photo!



  1. For chicken:
  2. Cut the chicken breasts into equal bite sized pieces. In a large bowl combine the chicken pieces, buttermilk, and 1 teaspoon of sea salt. Cover, and chill in the fridge for a minimum of 1 hour, and up to 8 hours.
  3. In a large self sealing plastic bag combine the all purpose flour, 1 teaspoon of sea salt, baking powder, cayenne pepper, oregano, turmeric, onion powder, and lots of freshly ground pepper. Seal the bag and shake well.
  4. In a heavy saucepan, heat 4 to 6 inches of oil over medium heat until a thermometer reads 350 degrees F. Remove one third of the chicken pieces from the buttermilk marinade with a slotted spoon, and shake them around over the marinade bowl to remove the excess liquid. Add the chicken pieces to the plastic bag filled with the breading. Seal the bag, and shake to coat all the pieces well. Remove each piece individually, and give each piece a quick shake to remove the excess flour. Carefully add the chicken pieces to the hot oil. Cook for 3 to 4 minutes, or until golden brown and cooked through. (If unsure if chicken is cooked, slice a piece in half to check that the center is no longer pink.) Once it is cooked, let the popcorn chicken drain on paper towels See Photo. Keep warm in oven until ready to assemble.
  5. For waffles:
  6. Preheat the waffle iron according to the manufacturer's instructions.
  7. In a medium bowl sift together flour, baking powder, and salt. Set aside. In a second bowl use the wooden spoon to beat together the egg yolks and sugar until sugar is completely dissolved and eggs have turned a pale yellow. Add the vanilla extract, melted butter, and milk to the eggs and whisk to combine. Combine the egg-milk mixture with the flour mixture and whisk just until blended. Do not over mix.
  8. In third bowl, beat the egg whites with an electric mixer until soft peaks form, about 1 minute. Using the rubber spatula, gently fold the egg whites into the waffle batter. Do not over mix!
  9. Lightly coat the waffle iron with butter or non-stick cooking spray and pour enough batter in iron to just cover waffle grid. Close and cook as per manufacturer's instructions until golden brown, about 2 to 3 minutes. Keep warm in oven.
  10. To assemble:
  11. Place waffles on serving plates. Skewer pickled watermelon rind and a piece of popcorn chicken on a mini bamboo pick and add to each waffle. Drizzle with maple-balsamic reduction and garnish with snipped chives.
Kitchen-Friendly View

Nutrition Facts

Per ServingPer 100 g
Amount Per 1 Serving
Calories 530.96 Kcal (2223 kJ)
Calories from fat 130.37 Kcal
% Daily Value*
Total Fat 14.49g 22%
Cholesterol 185.85mg 62%
Sodium 1820.61mg 76%
Potassium 964.84mg 21%
Total Carbs 63.6g 21%
Sugars 10.19g 41%
Dietary Fiber 2.1g 8%
Protein 36.67g 73%
Vitamin C 0.9mg 2%
Vitamin A 0.1mg 3%
Iron 3.7mg 21%
Calcium 317.3mg 32%
Amount Per 100 g
Calories 151.46 Kcal (634 kJ)
Calories from fat 37.19 Kcal
% Daily Value*
Total Fat 4.13g 22%
Cholesterol 53.01mg 62%
Sodium 519.34mg 76%
Potassium 275.23mg 21%
Total Carbs 18.14g 21%
Sugars 2.91g 41%
Dietary Fiber 0.6g 8%
Protein 10.46g 73%
Vitamin C 0.3mg 2%
Iron 1.1mg 21%
Calcium 90.5mg 32%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.


  • salty
  • savory
  • bitter
  • sweet
Search recipes
by ingredients
Construct & Analyze
Your Recipe

Recipe Tags

Weightwatchers Points

  • 11.4
  • 14

Good Points

  • saturated fat free

Bad Points

  • High in Sodium

Share Recipe

Get Your Recipe of Health!
Follow RecipeOfHealth on Facebook!
Scroll to top