CHICKEN AND WAFFLE CONES
Steps:
- Cook the frozen mashed potatoes according to the package instructions. Cook the popcorn chicken according to the package instructions.
- Whisk together the honey, hot sauce and crushed red pepper flakes in a small bowl until combined.
- Using an ice cream scoop, scoop about 1/4 cup of the mashed potatoes into each cone and top with 3 to 4 chicken pieces. Drizzle the hot honey mixture over the top and serve.
WAFFLE CONE FRIED CHICKEN
Make and share this Waffle Cone Fried Chicken recipe from Food.com.
Provided by Food.com
Categories Breakfast
Time 25m
Yield 6 serving(s)
Number Of Ingredients 10
Steps:
- Chicken:.
- Preheat oil in a heavy bottomed pot to 350 degrees.
- Combine the chicken and milk in bowl. In another bowl whisk together the flour, salt and pepper. Coat the chicken in the flour mixture.
- Working in batches fry the chicken until golden brown and fully cooked through, about 4-5 minutes.
- Remove to a paper towel lined plate and season with salt.
- To assemble cones, fill waffle cones with chicken, drizzle with cheese sauce and garnish with chives.
- Cheese sauce: Bring the half and half to a simmer in a saucepan over medium heat. Add the cheese in batches and whisk until smooth. Serve immediately.
Nutrition Facts : Calories 900.2, Fat 66.9, SaturatedFat 17.1, Cholesterol 149.6, Sodium 745.7, Carbohydrate 27.3, Fiber 0.9, Sugar 0.3, Protein 46.1
FRIED CHICKEN AND WAFFLES
Provided by Giada De Laurentiis
Categories main-dish
Time 9h15m
Yield 4 servings
Number Of Ingredients 14
Steps:
- For the chicken: In a small bowl, mix together 1 3/4 teaspoons salt, zest and paprika. Sprinkle the breasts evenly with the mixture on all sides, rubbing the mixture into the chicken gently. Place in a bowl and cover with plastic wrap. Poke a few holes in the top so that air can circulate around the chicken. Refrigerate at least 8 hours or overnight.
- Remove the chicken from the refrigerator and allow to sit at room temperature for 20 minutes.
- Heat a 10-inch, straight-sided skillet over medium heat. Add the oil so it comes 1 inch up the side. Heat the oil until it reaches 325 degrees F on a deep-fry thermometer.
- In a shallow bowl or pie plate, whisk together the flour, cornmeal, remaining salt and the black pepper. Dredge each breast in the dry mixture, making sure each piece is covered well with the mixture. Place each piece of chicken in the hot oil, letting it fall away from you, as to not splash yourself with hot oil. Fry the chicken for 10 minutes on the first side. Gently flip each piece of chicken and continue cooking on the other side until golden brown and cooked through, about 10 more minutes. Remove the chicken from the oil and allow it to drain for 5 minutes on a paper-towel-lined plate.
- For the waffles: Preheat a standard waffle iron. With a whisk, mix together the waffle mix, 1 1/2 cups water, the vegetable oil and cinnamon until smooth. Lightly spray the waffle iron with nonstick cooking spray. Ladle approximately 3/4 cup of the batter into the iron and cook until the waffle is golden brown and crisp, 3 to 4 minutes. Remove the waffle to a plate and repeat with remaining batter.
- Serve the chicken and waffles hot, with maple syrup and butter.
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