Hot And Crunchy Chicken Cones Recipes

HOT AND CRUNCHY CHICKEN CONES

Steps:

• 1.Mango Slaw: In a saucepan combine the mango, japs, vinegar, sugar, water and shallot. Cover and simmer until the mango is softened, 10 mins 2. Transfer the mango mixture to food processor and puree, scrape into a lg bowl. Cool slightly. Stir in mayo, sourcream cilantro, garlic and lime juice and season with salt and pepper. Add coleslaw mix and toss to coat. Cover and refridgerate 3. Make the cones: Wipe out food processor, add cornflakes, almonds, seasame seeds, sugar, red pepper and salt, pulse until coarsely chopped. Transfer to a large shallow bowl. In second shallow bowl whisk eggs with milk. Fill the third shallow bowl with flour. Dredge the chicken strips in flour and shake off any escess.Dip them in eggs then roll in cornflake mixture. 4. Set a rack over a rimmed baking sheet. In a lg skillet heat quarter inch of oil. Working in batches fry the chicken over moderately high heat, turning once, until golden brown, 6 mins and transfer to rack. Set the fried chicken on the tortillas and top with the mango slaw. Roll up and eat right away.

CHICKEN SCOOP

Steps:

• Make the mashed potatoes: Place the potatoes in a medium pot; cover with cold water and season with salt. Bring to a boil and cook until the potatoes are very tender, about 15 minutes. Reserve 1/2 cup of the cooking water, then drain the potatoes and transfer to a bowl. Add 1/4 cup of the reserved cooking water and the butter and mash, adding more cooking water if needed. Stir in the cheese and jalapenos; season with salt. Cover to keep warm.
• Make the chicken: Heat 2 inches of vegetable oil in a medium pot over medium-high heat until a deep-fry thermometer registers 375 degrees F. Meanwhile, whisk the flour, crushed cornflakes, thyme, cayenne and 1/2 teaspoon salt in a shallow dish; set aside. Whisk the eggs in a shallow bowl. Dip the chicken in the eggs, letting the excess drip off, then dredge in the flour mixture, pressing to coat. Working in batches, fry the chicken until golden brown and crisp, 3 to 4 minutes. Remove with a slotted spoon and transfer to a rack set over a rimmed baking sheet to drain; season with salt.
• Assemble the cones: Toss the coleslaw and cilantro in a bowl. Combine the honey and hot sauce in another bowl. Fill each cone one-third of the way with the mashed potatoes, then add a piece of chicken. Drizzle with the spicy honey and layer with more mashed potatoes and chicken. Top with the coleslaw and drizzle with more spicy honey.

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 FRIED CHICKEN

Steps:

• In a large shallow dish, combine 2-2/3 cups flour, garlic salt, paprika, 2-1/2 teaspoons pepper and teaspoons poultry seasoning. In another shallow dish, beat eggs and 1-1/2 cups water; add 1 teaspoon salt and the remaining 1-1/3 cup flour and 1/2 teaspoon pepper. Dip chicken in egg mixture, then place in flour mixture, a few pieces at a time. Turn to coat., In a deep-fat fryer, heat oil to 375°. Working in batches, fry chicken, several pieces at a time, until skin is golden brown and a thermometer inserted into chicken reads 165°, about 7-8 minutes on each side. Drain on paper towels.

MOO SHU CHICKEN CONES

Steps:

• In a large skillet, saute the mushrooms in oil over medium heat until tender. Add ginger and garlic; cook 1 minute longer., Stir in the coleslaw mix, chicken, green onions, hoisin sauce, honey and sesame oil; heat through., To serve, cut tortillas in half. Roll up each into a cone shape. Spoon 2 tablespoons filling into each cone. Arrange, seam side down, on a serving platter.