Popcorn Chicken Two Ways: Southern Style and Italian Style

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Popcorn Chicken:

3 boneless skinless chicken breasts

2 teaspoons sea salt

1 cup buttermilk

1 cup all-purpose flour

2 teaspoons cayenne pepper

1 1/2 teaspoons baking powder

1 teaspoon onion powder

1/2 teaspoon dried oregano

1/2 teaspoon ground turmeric

Freshly ground black pepper, to taste

Canola or vegetable oil, for deep-frying (about 6 to 8 cups)

Southern Style with Buttermilk Waffles and Maple Syrup:

6 store-bought or homemade buttermilk waffles, for serving

Maple syrup, for serving

Italian Style with Bruschetta and Parmesan:

3 cups cherry tomatoes, quartered

1/2 cup kalamata olives, pitted and sliced

1/2 cup fresh parsley, finely chopped

3 tablespoons extra-virgin olive oil, plus more for brushing

2 tablespoons balsamic vinegar

1 teaspoon brown sugar

Big pinch sea salt

Freshly cracked black pepper, to taste

6 to 8 leaves fresh basil, finely chopped

2 cloves garlic, minced, plus 1 clove smashed

1 sprig fresh oregano, leaves only, finely chopped

1/2 red Thai chile pepper, finely minced (very hot, if sensitive use jalapeno or omit)

1 fresh baguette, for serving

Parmesan, shaved, for serving