CHICKEN AND WAFFLE CONE

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 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 Cheese
directions
For the Waffle ConeIn 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.
For the 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.
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.
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.
Meanwhile, mix butter with remaining hot sauce in large bowl. Remove chicken from the oil and toss in the hot sauce mixture.
Place a few pieces of chicken nuggets into a waffle cone and add coleslaw. Enjoy!