Waffle Cone Fried Chicken Tenders Food

WAFFLE CHICKEN FINGERS

Steps:

• Make the dipping sauce: Whisk the maple syrup and hot sauce in a bowl.
• Make the chicken fingers: Whisk the egg, buttermilk, mustard and 1/2 teaspoon each salt and pepper in a large bowl. Add the chicken and toss to coat.
• Pulse the waffles in a food processor to make fine crumbs. Transfer the crumbs to a baking sheet.
• Heat 1/2 inch of vegetable oil in a large skillet or heavy-bottomed pot until hot but not smoking. Remove the chicken from the egg mixture, shaking off any excess, and coat with the waffle crumbs, pressing firmly to adhere. Fry the chicken in batches, adjusting the heat if necessary, until golden brown and cooked through, about 2 minutes per side. Transfer to a rack set over a baking sheet to drain. Serve with the dipping sauce.

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

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.