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A close up of popcorn chicken in cheesy waffle cups.
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5 from 1 vote

Popcorn Chicken in Cheesy Waffle Cups

Prep Time30 minutes
Cook Time40 minutes
Servings: 4
Calories: 654kcal
Author: Teri & Jenny


popcorn chicken

  • 2 boneless, skinless chicken breasts (about 8 ounces each), cut into ½ 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

Cheesy waffle cups

  • ½ cup plus 2 tablespoons all-purpose flour
  • ¼ cup (½ stick) 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 thinly sliced chives, plus more for garnish (optional)
  • ½ teaspoon salt
  • honey for drizzling


  • Popcorn Chicken: Season chicken pieces with salt and pepper.
  • Place flour, paprika, garlic powder, onion powder, salt, and pepper in a shallow baking dish and whisk together. Pour buttermilk into another shallow baking dish.
  • Dredge chicken pieces in flour, followed by buttermilk and then back into the flour (shaking chicken off after each addition) until all chicken has been coated.
  • Fill a tall sided pot with 2 inches oil and place over medium heat. Once oil has reached 350˚F, fry chicken a few pieces at a time, until golden brown and cooked through, 4 to 5 minutes. Transfer onto a baking sheet lined with a cooling rack and lightly season with salt and pepper. Repeat until all chicken has been fried. Set aside.
  • Waffle Cups: Pour all ingredients into a mixing bowl and whisk together until no flour lumps remain. Allow mixture to sit for 5 minutes. Heat waffle cone maker to desired settings. Pour 3 to 3 ½ tablespoons batter into the center of the waffle cone maker and gently press lid closed, completely. Cook waffle cones for 4 to 4 minutes or until golden brown.
  • Quickly and carefully transfer cooked waffle disc to a muffin tin and gently press center of disc into one of the muffin wells, to form a cup. Allow cup to sit until fully cooled and hardened. Repeat until all cups have been made.
  • Assemble: Fill each cup up with a big scoop of popcorn chicken. Drizzle each cup with honey and a sprinkle of chives, if using. Serve immediately.


Calories: 654kcal | Carbohydrates: 69g | Protein: 40g | Fat: 23g | Saturated Fat: 13g | Cholesterol: 166mg | Sodium: 1279mg | Potassium: 681mg | Fiber: 3g | Sugar: 7g | Vitamin A: 1583IU | Vitamin C: 2mg | Calcium: 208mg | Iron: 5mg