Name: Crispy Buttermilk Popcorn Chicken in a Waffle Bowl
Cook time: P0Y0M0DT0H45M0.000S
Total time: P0Y0M0DT2H45M0.000S
Yield: 4 servings
Ingredients: 1 cup buttermilk; 1/2 teaspoon freshly ground black pepper; 2 teaspoons kosher salt; 3 boneless, skinless chicken breasts, cut into 1 1/2- to 2-inch pieces; 4 cups vegetable oil; 1 cup all-purpose flour; 1 teaspoon granulated garlic; 1/2 teaspoon paprika; 1/2 head iceberg lettuce, very finely shredded; 4 premade waffle cone bowls; 1 cup cherry tomatoes, quartered; Buttermilk Honey Dressing, recipe follows; 1/2 cup mayonnaise; 1/4 cup buttermilk; 1/4 cup yellow mustard; 2 tablespoons honey; 1/2 teaspoon minced fresh dill; 1/4 teaspoon granulated garlic; 1/8 teaspoon freshly ground black pepper; Kosher salt

Directions

Watch how to make this recipe.

Special equipment:

a deep-frying thermometer

Place the buttermilk, pepper and 1 teaspoon salt in a resealable plastic bag and add the chicken, turning to coat. Marinate for at least 2 or up to 8 hours in the refrigerator.
Preheat the oven to 200 degrees F and fit a wire rack in a small baking sheet.
Heat the oil to 375 degrees F in a heavy-bottomed pot.
Whisk together the flour, granulated garlic, paprika and remaining 1 teaspoon salt in a dish. Remove the chicken from the buttermilk and dredge it in the flour mixture. Shake off the excess and, working in batches, fry the chicken until golden brown, 3 to 4 minutes. Transfer to the rack set in the baking sheet and keep warm in the oven while you finish frying the remaining chicken.
To build the bowls, place some shredded lettuce in the bottom of the waffle bowls. Divide the hot popcorn chicken among them, then top with the quartered cherry tomatoes and more lettuce. Drizzle with the Buttermilk Honey Dressing.