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Carla Hall's Buffalo Chicken and Waffle Cone

Buffalo Chicken Waffle Cone Carla Hall
Chicken Nugget Bites
skill level
Moderate
time
30-60min
servings
6
cost
$
Contributed by :
Buffalo Chicken and Waffle Cone Recipe: Buffalo chicken nuggets are nestled in a crispy waffle cone and topped with a creamy celery and blue cheese slaw.
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ingredients
  • For the Waffle Cone:
  • 6 Egg Whites
  • 6 tablespoons Sugar
  • 1 teaspoon Salt
  • 2/3 cup Cornmeal
  • 1 cup All-Purpose Flour
  • 8 tablespoons Butter (melted and cooled)
  • For the Buffalo Chicken Nuggets:
  • 1 cup Buttermilk
  • 1 1/2 cups Hot Sauce (divided)
  • 1 1/2 pounds Skinless Chicken Breast (cut into 3/4 inch cubes)
  • 1 cup All-Purpose Flour
  • 1 teaspoons Paprika
  • 1 teaspoon Onion Powder
  • 1 teaspoon Garlic Powder
  • 1/3 cup Butter (melted)
  • Salt and freshly cracked Black Pepper
  • Vegetable Oil for frying
  • Celery and Blue Cheese Slaw
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step-by-step directions We've Made Cooking As Easy As 1-2-3! printer friendly version 
  • 1
    6 Egg Whites
    6 tablespoons Sugar
    1 teaspoon Salt
    2/3 cup Cornmeal
    1 cup All-Purpose Flour
    8 tablespoons Butter (melted and cooled)
    For the Waffle Cone: In a large bowl, whisk together the egg whites, sugar and salt until combine. In a medium bowl, whisk together the cornmeal and flour. Stir half of the flour into the egg mixture and stir in the melted butter. Stir in the remaining flour and allow batter to rest for 5 minutes. Follow the waffle cone maker machine directions for batter quantity. Make waffle cones and set aside.
  • 2
    1 cup Buttermilk
    1 1/2 cups Hot Sauce (divided)
    Salt and freshly cracked Black Pepper
    1 1/2 pounds Skinless Chicken Breast (cut into 3/4 inch cubes)
    For the Buffalo Chicken Nuggets: Place the buttermilk and 1/4 cup hot sauce in a large zip top bag. Season with salt and pepper and add the chicken to marinate overnight.
  • 3
    1 cup All-Purpose Flour
    1 teaspoons Paprika
    1 teaspoon Onion Powder
    1 teaspoon Garlic Powder
    Whisk together the flour, paprika, onion powder, garlic powder and season with salt and pepper. Remove the chicken from the marinade and dredge in the flour mixture. Set aside to rest for 10 minutes. Reserve dredging mixture.
  • 4
    Vegetable Oil for frying 
    Heat oil to 350 degrees F. Dredge the chicken again and shake off excess. Fry for 6 to 8 minutes until golden brown and cooked through. 
  • 5
    1/3 cup Butter (melted)
    Meanwhile, mix butter with remaining hot sauce in large bowl. Remove chicken from the oil and toss in the hot sauce mixture.
  • 6
    Place a few pieces of buffalo chicken nuggets into a waffle cone and add coleslaw. Enjoy!

    Helpful Tips:
    1. Use an egg white in the waffle batter to keep the waffles light. The fatty yolks weigh it down.
    2. Let waffle batter set for 5 minutes so that the gluten can rest and won't be tough.
    3. The waffle batter will push foward when you close the waffle iron, so pour the battle towards the back of the iron to prevent leaking.
    4. If there is a hole in the bottom of the waffle cone, then take a piece of bread and stuff it in the bottom to prevent dripping.
    5. Use skinless chicken in the marinade because the buttermilk would make the chicken skin flabby.
    6. To store the waffle cones, stack them and put them in an airtight container. Line the container with paper towels to cushion the cones.
     
 
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