Last night I tried out a new recipe. I saw it on a tv episode of Eat Street which is on the Cooking Channel. After watching the show I wanted a chicken cone RIGHT AWAY… the problem…. I do not live in Austin, Texas and can’t go get one from the food truck.(http://www.mightycone.com )
The next best thing is the recipe that the chefs gave to Food and Wine Magazine.
1 1/2 cups cornflakes
3 tablespoons slivered almonds
3 tablespoons sesame seeds
2 tablespoons sugar
1/2 tablespoons crushed red pepper
1 tablespoons kosher salt
2 large eggs, lightly beaten
142 cup milk
All-purpose flour, for dredging
Three 5-ounce skinless, boneless chicken breast halves
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.
I ended up baking mine in the oven at 350 degrees for 20 minutes. The recipe suggested frying but I went for a healthier option. Next time I might add a bit of garlic to the cornflake coating.
Here is a link to the original recipe. http://www.foodandwine.com/recipes/hot-and-crunchy-chicken-cones
This is definitely a keeper.
PS- I went to Rochester yesterday for the first time. I saw some well known pieces of art and found a new store I love!
Here are a couple of snaps.
Lots of Love,