Crispy popcorn chicken and cornmeal waffles is the ultimate brunch!
|4||skinless, boneless chicken thighs|
|0.25 tsp||garlic powder|
|1/4 tsp||smoked paprika|
|1 cup||vegetable oil|
|2/3 cup||all-purpose flour|
|1 tsp||baking powder|
|1/2 tsp||baking soda|
|1/2 tsp||chili powder|
For the chicken:
Season chicken with salt, pepper, garlic powder and smoked paprika. Let marinate for 1 hour. Dip chicken pieces into flour, then the buttermilk, and back into the flour again. Rest chicken on a baking sheet for 15 minutes.
Heat oil to 350°F and fry chicken in batches until they’re golden brown and crispy (4-5 minutes). Ensure you don’t overcrowd the pan. Drain chicken on a paper towel.
For the cornmeal waffles:
Mix the dry ingredients in a bowl. Mix the wet ingredients together in a separate bowl. Add the wet ingredients to the dry and mix until smooth. Stir in one green onion. Stand to rest while the waffle maker heats up. Cook waffles according to the manufacturers instructions, until golden brown and crisp.
Serve hot with popcorn chicken, maple syrup, and Sriracha (optional). Scatter green onions on top and serve with a lime wedge.
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