Crunchy Chicken Cones Recipes

CRUNCHY CHICKEN FINGERS

Steps:

• Preheat oven to 400 degrees F (200 degrees C).
• Mix egg beat and milk in a shallow dish or bowl; place crushed chips in a separate shallow dish or bowl. Dip chicken first in egg mixture, then in crushed chips to coat. Place coated chicken on an ungreased cookie sheet.
• Bake in preheated oven for 10 minutes; turn sides and bake for another 10 minutes.

CRUNCHY CHICKEN TENDERS

Steps:

• Preheat the oven to 400 degrees F (200 degrees C). Coat a baking sheet with cooking spray.
• Mix flour, basil, chili powder, salt, and pepper together in a bowl. Mix egg and water together in another bowl. Pour crushed cereal into a third bowl.
• Dip each tender in the flour mixture first, shaking off excess. Dip in egg and then in crushed cereal. Place on the prepared baking sheet.
• Bake in the preheated oven until browned and no longer pink in the centers, 10 to 12 minutes on each side.

HOT-AND-CRUNCHY CHICKEN CONES WITH MANGO/JALAPENO SLAW

Steps:

• MAKE MANGO/JALAPENO SLAW:.
• In a saucepan, combine the mango, jalapenos, vinegar, sugar, water and shallot.
• Cover and simmer until the mango is softened, 10 minutes.
• Transfer the mango mixture to a food processor and puree; scrape into a large bowl.
• Stir in the mayonnaise, cilantro, garlic and lime juice and season with salt and pepper.
• Add the coleslaw mix and toss to coat.
• Cover and refrigerate.
• MAKE THE CHICKEN CONES::
• Wipe out the food processor.
• Add the cornflakes, almonds, sesame seeds, sugar, red pepper and salt and pulse until coarsely chopped.
• Transfer the mixture to a large, shallow bowl.
• In a second shallow bowl, whisk the eggs with the milk.
• Fill a third shallow bowl with flour.
• Dredge the chicken strips in the flour, shaking off any excess.
• Dip them in the eggs, then roll them in the cornflake mixture.
• Set a rack over a rimmed baking sheet.
• In a large skillet, heat 1/4 inch of oil.
• Working in batches, fry the chicken over moderately high heat, turning once, until golden brown, 6 minutes; transfer to the rack.
• Set the fried chicken on the tortillas and top with the mango/jalapeno slaw.
• Roll up and eat right away.

"CRISPY-CRUNCHY" CHICKEN

Steps:

• Combine soup, egg and seasoned salt in a bowl and set aside (soup is already salted so be careful on amount of seasoned salt you add).
• Mix together flour, cornstarch, garlic powder, paprika, salt and pepper in a resealable plastic bag.
• Dip chicken pieces into soup mixture and turn so as to coat all over.
• Place chicken pieces (one at a time) in bag with flour mixture, seal bag and shake to coat chicken (if more flour mixture is needed, add equal amounts of flour and cornstarch to bag).
• Place coated pieces of chicken on a platter and allow to set until the coating becomes doughy (this is critical to ensure crispiness when fried).
• Heat oil in a deep fryer or in a skillet over medium heat, using enough oil to cover chicken pieces when fried (you can test oil in skillet by dropping a piece of the doughy coating into the hot oil- oil is ready when dough begins frying immediately).
• Once chicken is doughy, fry pieces in oil for approx 5-8 minutes or until cooked through and juices run clear.
• Drain pieces on paper towel and serve.