Ingredients

Chicken:
6 boneless skinless chicken thighs
1 cup of buttermilk
4 eggs
2 tbsp hot sauce
1 tbsp granulated garlic
dash of salt and pepper

Breading:
1 medium bag of popcorn popped
1 cup of flour
dash salt and pepper
1 tbsp dried herbs
1 tbsp granulated garlic
1 tbsp granulated onion

Syrup:
2 cups grade A maple syrup
1/2 can chipotle peppers with adobo sauce
4 drops vanilla extract
2 tbsp brown sugar
pinch of salt and pepper

Waffle:
2 eggs
2 cups all-purpose flour
1 3/4 cups milk
1/2 cup vegetable oil
1 tbsp white sugar
1/4 tsp salt
1/2 tsp vanilla extract

Topping:
1/4 cup crumbled peppered bacon
1/4 cup pickled jalapeno

Instructions

Step 1:
Mix first set of ingredients together and marinate chicken for 24 hours.

Step 2:
Put together in food processor and turn into dust. After 24 hours in marinade, dredge chicken in the popcorn flour mixture, coat evenly, and fry in vegetable oil. Make sure the oil is hot enough to fry, but not too hot to burn the popcorn.

Step 3:
Bring all ingredients for the syrup to a simmer and purée together.

Step 4:
For the waffle, blend all the wet ingredients in one bowl and all the dry in another, then slowly fold them in together. Use your favorite waffle maker and use a quarter of the waffle for each portion.

Plating:
Stack the fried chicken on top of the waffle and drown in your chipotle syrup. Add pickled jalapeno for an extra kick, and set the whole thing off with some crispy bacon bits. It’s a different and yet approachable way to show off to some party guests!