Chicken and potatoes in a waffle cone

Votes: 2

Time: 45 min.
Complexity: easily
Servings: 6

Nutritional value per serving:

Calories 727, total fat 51 G., saturated fats 9 G., proteins 20 G., carbohydrates 49 G., fiber 2 G., cholesterol 119 mg, sodium 600 mg, sugar 23 G.

A complete meal of crispy fried chicken, cheesy mashed potatoes, and refreshing coleslaw served like ice cream – in a waffle cone! This presentation is sure to wow your guests, and children, who hate sitting at the table and love to eat on the go, will be especially delighted. For this recipe, use large waffle cones to accommodate more of the deliciousness. Serve with forks.

The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.

Ingredients for the recipe:

Mashed potatoes

2 small Russet-Burbank potatoes, peeled and diced
2 tablespoons unsalted butter, melted
0.5 cups grated cheddar
2 tablespoons chopped pickled jalapeños

Chicken

350 g skinless, boneless chicken breasts, cut into bite-sized pieces
0.5 cups flour
0.5 cup crushed cornflakes
1 teaspoon chopped fresh thyme
1/8 - 1/4 tsp cayenne pepper
2 large eggs
Vegetable oil, for deep-frying

Assembly

1 cup prepared coleslaw
2 tbsp chopped fresh cilantro
1/3 cup honey
2 tbsp hot sauce
6 waffle cones

Ingredient Substitution Suggestions

We recommend

Cooking the dish according to the recipe:

Prepare mashed potatoes:

Place the potatoes in a medium saucepan, cover with cold water, and season with salt. Bring to a boil and simmer until very tender, about 15 minutes. Separately, set aside 0.5 cups of water to cover the potatoes, drain the remaining water, and transfer the potatoes to a bowl. Add 1/4 cup of the cooking water and butter and mash, adding more water if necessary. Stir in the cheese and jalapeño, and season with salt to taste. Cover to keep the mashed potatoes warm.
Prepare the chicken:

In a medium saucepan, heat 2 inches of vegetable oil over medium-high heat until it reaches 375°F (190°C) on a deep-fry thermometer. Meanwhile, in a shallow dish, combine the flour, crushed cornflakes, thyme, cayenne pepper, and 1/2 teaspoon salt; set aside. Beat the eggs in a shallow bowl. Dip the chicken in the eggs, letting any excess drip off, then dredge in the flour mixture, pressing to coat on all sides.

Fry the chicken, a few pieces at a time, until golden brown and crispy, 3 to 4 minutes. Using a slotted spoon, transfer to a wire rack set over a rimmed baking sheet to drain any excess fat; season with salt.
Collect the horns:

In a bowl, combine the coleslaw with cilantro. In another bowl, combine the honey and hot sauce. Fill each cone a third full with mashed potatoes, then top with a piece of chicken. Drizzle with hot honey and top with more mashed potatoes and chicken. Top with coleslaw and drizzle with hot honey.