Fried Chicken Waffle Cones

Fried Chicken Waffle Cones

Frankie Celenza

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With crispy fried chicken served in a crunchy waffle cone you can now have chicken and waffles wherever you want.

Fried Chicken in Waffle Cone

Ingredients

  • For the chicken:

  • 4 chicken thighs, cubed

  • Salt and pepper

  • 1 1/2 cups matzo meal

  • 1 1/2 cups crushed cornflakes

  • 3 eggs, beaten

  • 1 1/2 cups flour

  • Oil for frying

  • For the waffle cones:

  • 2 eggs

  • 1/4 cup milk

  • 1/4 cup sugar

  • 1/4 teaspoon cayenne pepper

  • Pinch salt

  • 2/3 cup flour

  • Maple syrup, to serve

Instructions

  1. Prepare the chicken: Heat oil to 350 degrees. Season chicken with salt and pepper.

  2. In a shallow dish, mix matzo meal and cornflakes. Add beaten eggs to a separate dish and flour to a third dish. Dredge chicken pieces in flour, then egg and then matzo cornflake mixture. Fry chicken for 3 to 5 minutes until golden brown.

  3. Prepare the waffles: In a mixing bowl, whisk eggs and milk together. Add sugar and whisk to combine. Add cayenne, salt and flour and continue to whisk until smooth.

  4. Make waffle cones according to manufacturer's instructions. Fill each cone with chicken and drizzle with maple syrup.

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Transcript

- We turned a waffle into a cone which enables us to take chicken and waffles, the original breakfast for dinner on the go. It's earth shatteringly innovative. Here we have boneless chicken thighs. They tend to be the tastiest in my opinion. Salt and pepper. Roll 'em in a little bit of flour. I like to have the dry hand and the wet hand. Into a little bit of egg and matzo meal and crushed up corn flakes. This gives a really, really sweet and crunchy outside. Into the fryer. So you wanna make sure that you have your fry oil above 350 because it won't be greasy that way. Beautiful. Set these out on a rack so that they can drain. They smell fantastic. The matzo meal and the corn flakes both give you lots of areas for crunchiness to happen because of their coarse grind. They're very sweet. It's like the ultimate little chicken nugget. Waffle time. One egg. Gotta make our waffle batter. So it's a funny thing. A lot of people think that chicken and waffles come from the south. They do not. This is a New York City invention. Milk. Sugar. Here's the deal, jazz musicians playing in Harlem through the night, missing dinner, getting out at four o'clock in the morning, five o'clock in the morning, hadn't had dinner. What do we do, do we have breakfast or do we have dinner? And the answer is we have both. Fried chicken and waffles. Dinner, breakfast. And then it spread south and everyone forgot that it was invented in New York. True story. That's a pinch of cayenne pepper. There's some salt and here is some flour. Okay, so you have a nice, smooth batter. This is melted butter. And you wanna go light on the batter here because you want it to be thin. These are gonna harden so you gotta be super quick. It's very, very hot, time is limited. Twist, fold under. Okay, we got waffles, we got chicken. This is a new age version. This is a really cool way to serve 'em. Here we have maple syrup. Really good stuff. Mm. Mm. It's really delicious. For me, this is the ideal waffle because it's so thin. It's like crepe thin. So really, it just becomes an edible plate for fried chicken which is what I want more than waffles anyway. However, there is that hint of the sugar, flour, waffle, maple syrup vibe. So the flavor's there but it's not heavy so you can get maximum protein and minimum complex carbohydrates.

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