Waffle Cones:
- 2 eggs
- 1/2 cup white sugar
- 1/4 cup butter, melted and cooled
- 3 tablespoons milk
- 1/4 teaspoon ground cinnamon
- 1/2 teaspoon vanilla extract
- 1/3 cup all-purpose flour
- 1/8 teaspoon salt
- 3 tablespoons vegetable oil
Fried Chicken:
- 1 pound of chicken, diced into bite-sized pieces
- 1 cup buttermilk
- 1 cup bread crumbs
- 2 cups all purpose flour, for dredging
- 2 teaspoon garlic powder
- 1 teaspoon paprika
- 1 teaspoon ground black pepper
- 1/2 teaspoon onion powder
- 1/2 teaspoon cayenne
- 1/2 teaspoon red pepper flakes
- 2 quarts vegetable oil, for frying
For the Waffle Cones:
- Form or find a cone shape in any size you prefer. I used wadded tin foil, but bottles, or whatever cone-like object you have on hand will work just as well.
- Whisk the eggs and sugar together until frothy, then gradually add the butter, milk, vanilla, and cinnamon. In tablespoon increments, incorporate flour and salt. The resulting batter should be really thin (more runny than pancake batter).
- If you have a pizelle iron, now is the time to bust it out. If not, a skillet will work too, you’ll just be without the waffle pattern. Brush whatever skillet you’re using with oil and pour 1/8 cup of the batter onto it. Cook until both sides are golden brown, flipping often. Once it’s finished, wrap the unformed cone around whatever object you’ve acquired to form the cone shape. Allow to cool completely before removing from object. Repeat to use up batter.
For the Fried Chicken:
- Place diced chicken in a bowl, top with spices and buttermilk, and toss to coat. Add bread crumbs and flour and toss again until pieces are separated and evenly coated.
- Pour oil into a medium saucepan over medium heat and fry chicken pieces 4 minutes, or until golden brown. Using a slotted spoon, remove chicken from oil and drain on a drying rack.
To assemble:
- Fill each waffle cone with 1/4 cup mashed potatoes and sprinkle with fried chicken bites.
- Drizzle with maple syrup and enjoy!
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