Hot And Crunchy Chicken Cones Recipes

HOT HONEY FRIED CHICKEN STRIPS

Steps:

• Place one sheet of plastic wrap on a clean cutting board (see Cook's Note). Put one chicken piece in the center of the plastic wrap and top with another sheet. Pound the chicken with the flat side of a meat mallet, starting in the center and working your way to the edges, until the chicken is 1/4 to 1/2 inch thick. Cut each chicken thigh into 3 even strips. Transfer to a shallow bowl. Repeat with the remaining chicken. Sprinkle with a pinch of salt.
• Pour 1 cup buttermilk over the chicken. Marinate at room temperature for 20 to 25 minutes or overnight in the fridge if time allows.
• When ready to cook, preheat the oven to 200 degrees F. Pour about 1 inch of oil into a deep, heavy bottomed pot or Dutch oven. Heat over medium-high until a deep-fry thermometer registers 350 to 375 degrees F.
• Stir together the 1/4 cup honey in a small bowl with as much hot sauce as you like (I use 1 tablespoon, but I like it spicy.) Set aside until ready to serve.
• Stir together the flour, paprika, cayenne, 1 tablespoon salt and 1 tablespoon pepper in a large bowl. Stir in the garlic powder and onion powder if using.
• Stir the remaining 1/3 cup of buttermilk into the flour mixture until it has a chunky consistency.
• Working with 1 piece at a time, dredge the chicken in the flour mixture so that each piece is fully coated and place on a wire rack set inside a rimmed baking sheet. Repeat with the remaining chicken.
• Working in batches to avoid crowding the pot, add 3 to 4 pieces of the coated chicken and fry, undisturbed, until golden brown, 1 to 2 minutes. Flip and fry until the crust is golden brown and the internal temperature registers 165 degrees F on an instant-read thermometer, 1 to 2 minutes. Transfer the fried chicken strips to a wire rack set inside a rimmed baking sheet, season with a pinch of salt and hold in the warm oven. Check the oil temperature and adjust the heat as needed to bring it back to 350 to 275 degrees F, then repeat with the remaining chicken.
• Serve the fried chicken strips immediately with the hot honey.

HOT-AND-CRUNCHY CHICKEN CONES WITH MANGO/JALAPENO SLAW

Steps:

• MAKE MANGO/JALAPENO SLAW:.
• In a saucepan, combine the mango, jalapenos, vinegar, sugar, water and shallot.
• Cover and simmer until the mango is softened, 10 minutes.
• Transfer the mango mixture to a food processor and puree; scrape into a large bowl.
• Stir in the mayonnaise, cilantro, garlic and lime juice and season with salt and pepper.
• Add the coleslaw mix and toss to coat.
• Cover and refrigerate.
• MAKE THE CHICKEN CONES::
• Wipe out the food processor.
• Add the cornflakes, almonds, sesame seeds, sugar, red pepper and salt and pulse until coarsely chopped.
• Transfer the mixture to a large, shallow bowl.
• In a second shallow bowl, whisk the eggs with the milk.
• Fill a third shallow bowl with flour.
• Dredge the chicken strips in the flour, shaking off any excess.
• Dip them in the eggs, then roll them in the cornflake mixture.
• Set a rack over a rimmed baking sheet.
• In a large skillet, heat 1/4 inch of oil.
• Working in batches, fry the chicken over moderately high heat, turning once, until golden brown, 6 minutes; transfer to the rack.
• Set the fried chicken on the tortillas and top with the mango/jalapeno slaw.
• Roll up and eat right away.