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Recipe Ingredients

  • 1 (24-ounce bag) popcorn chicken, cooked according to package directions
  • 8 Eggo homestyle waffles, toasted and cut into cubes
  • 6 large eggs, beaten
  • 3/4 cup half and half
  • 1/4 cup maple syrup
  • 2 teaspoons sriracha sauce
  • 1 teaspoon garlic powder
  • 1 teaspoon onion powder
  • 1 tablespoon dry mustard
  • Kosher salt
  • Fresh cracked pepper

Recipe Directions

  • Preheat over to 350 degrees F.
  • Grease a 9 x 13 casserole dish (or, for a deep dish type casserole, use 7 x 11 casserole dish).
  • Layer half of the cubed waffles in the bottom of the dish, then top with half of the popcorn chicken. Repeat with the remaining waffles and chicken.
  • In a medium bowl whisk together the eggs, half and half, maple syrup, sriracha sauce, salt, and pepper, until combined. Pour the egg mixture evenly over the chicken and waffles.
  • Allow the casserole to sit for 30 minutes to allow the waffles to soak up the egg mixture.
  • Bake for 25 to 35 minutes, or until the custard is set. If the top begins to brown too much, cover it with tin foil.
  • Allow to cool 10 minutes before serving.
  • Serve with maple syrup.

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