Note: You must have a Pizelle Iron for this recipe. You will also need small paper cups, jars, cupcake stands or a box with holes in the top to stand your cones up in.
Ingredients
3 Eggs
¼ cup Vegetable Oil
1 tsp. Vanilla Extract
1 ½ cups Flour
1 tsp. Baking Powder
¾ cup Sugar
Fried Chicken:
3 Chicken Breasts
¾ tsp. Cayenne
1 ½ tsp. Garlic Powder
1 ½ cups Flour
Salt
Pepper
24 oz. Canola or Vegetable Oil or Crisco
Optional:
Maple Syrup
❃❃Makes approximately 28❃❃
Preparation
Cut chicken breasts into small ¼-inch by ¼-inch pieces. This is easier if the chicken is very cold to slightly frozen.
Mix flour, cayenne, garlic powder, large pinch of salt and a large pinch of pepper together in a bowl. Set aside.
Preheat Pizelle machine to the 3 – 3.5 setting.
Cones
Whisk eggs, flour, oil, vanilla, baking powder and sugar together in a bowl. Let rest for 10 minutes. The batter will be thick and sticky.
Fill each circle on the Pizelle machine slightly fuller than the outline, which is about a heaping teaspoon, as the circles need to be slightly larger to fold into a cone shape. Cook for approximately 45 seconds until browned. Immediately remove each and fold into a cone shape ensuring that they are sealed on the meeting side. Set aside and allow to cool. You can buy a cone shape or make them with foil.
Chicken
Dredge all cut chicken in the flour mixture making sure each piece is fully coated.
Heat oil or Crisco to 350 and drop chicken, in batches, into oil. Allow to cook until very crispy and browned. Remove to a paper bag or a paper towel to drain excess oil.
Once all chicken has been cooked add to cones until each is full. Heat syrup and drizzle over the top of the cones or serve on the side.