Cool Chicken Cones Recipes

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MOO SHU CHICKEN CONES



Moo Shu Chicken Cones image

My Asian-inspired cones make a distinctively different main dish for holiday get-togethers and game-day parties. If you like, substitute pulled pork for the shredded chicken.

Provided by Taste of Home

Categories     Appetizers

Time 35m

Yield 32 appetizers.

Number Of Ingredients 11

3/4 cup sliced fresh shiitake mushrooms
1 tablespoon canola oil
1-1/2 teaspoons minced fresh gingerroot
1-1/2 teaspoons minced garlic
3 cups coleslaw mix
2 cups shredded rotisserie chicken
3 green onions, sliced
1/2 cup hoisin sauce
1 tablespoon honey
1-1/2 teaspoons sesame oil
16 flour tortillas (6 inches), warmed

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.

Nutrition Facts : Calories 92 calories, Fat 3g fat (1g saturated fat), Cholesterol 8mg cholesterol, Sodium 174mg sodium, Carbohydrate 11g carbohydrate (2g sugars, Fiber 1g fiber), Protein 4g protein. Diabetic Exchanges

CHICKEN AND WAFFLE CONES



Chicken and Waffle Cones image

Provided by Food Network

Categories     main-dish

Time 40m

Yield 8 servings

Number Of Ingredients 6

One 24-ounce bag frozen mashed potatoes (about 3 cups)
One 25.5-ounce bag frozen popcorn chicken (24 to 30 pieces)
1/4 cup honey
2 teaspoons hot sauce
Pinch crushed red pepper flakes
8 large waffle cones

Steps:

  • Cook the frozen mashed potatoes according to the package instructions. Cook the popcorn chicken according to the package instructions.
  • Whisk together the honey, hot sauce and crushed red pepper flakes in a small bowl until combined.
  • Using an ice cream scoop, scoop about 1/4 cup of the mashed potatoes into each cone and top with 3 to 4 chicken pieces. Drizzle the hot honey mixture over the top and serve.

CHICKEN SCOOP



Chicken Scoop image

Provided by Food Network Kitchen

Time 45m

Yield 6 servings

Number Of Ingredients 18

2 small russet potatoes, peeled and cubed
Kosher salt
2 tablespoons unsalted butter, melted
1/2 cup shredded cheddar cheese
2 tablespoons chopped pickled jalapenos
Vegetable oil, for frying
1/2 cup all-purpose flour
1/2 cup finely crushed cornflakes
1 teaspoon chopped fresh thyme
1/8 to 1/4 teaspoon cayenne pepper
Kosher salt
2 large eggs
12 ounces skinless, boneless chicken breasts, cut into bite-size pieces
1 cup prepared coleslaw
2 tablespoons chopped fresh cilantro
1/3 cup honey
2 tablespoons hot sauce
6 waffle cones

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.

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HOT-AND-CRUNCHY CHICKEN CONES RECIPE - JEFF BLANK
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  • In a saucepan, combine the mango, jalapeños, vinegar, sugar, water and shallot. Cover and simmer until the mango is softened, 10 minutes.
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  • 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 slaw. Roll up and eat right away.


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