1. Heat up your oil in a medium pot to 350°F.

2. While the oil is heating, make your honey cream by mixing the honey and heavy cream until smooth. Set it aside and try not to eat it by the spoonful

3. Defrost your waffles and gently fold each one into a taco shape.

4. Fry the waffles: Using tongs to keep their shape, carefully place a folded waffle into the hot oil. Once it’s holding its taco shape, let it go and flip it over for even cooking. Fry until golden and crispy.

5. Remove the waffle taco and place it on paper towels to cool.

6. Stuff those tacos! Fill each waffle taco generously with popcorn chicken—no skimping allowed.

7. Drizzle with honey cream—the BEST part! Don’t hold back, go for it.

8. Top with chopped pecans, optional.

9. Serve & enjoy—though you’ll probably want to keep these all to yourself. But sharing is nice, too.

Notes

• For a homemade version, try our Southern Fried Chicken and Waffles. This is for a quick version, and it's the honey cream that makes all the difference.