REWARD POINTS

Brand	Priestley’s
Supplier	Francisco
Category	Frozen
Classification	Bakery
Type	Sweet
Pack Size	Francisco

DELUXE RING DONUT 32 MB

32x45g

Allied Pinnacle

REWARD POINTS

DELUXE RING DONUT 32 MB

32x45g

Allied Pinnacle

REWARD POINTS

DELUXE RING DONUT 32 MB

32x45g

Allied Pinnacle

REWARD POINTS

DELUXE RING DONUT 32 MB

32x45g

Allied Pinnacle

REWARD POINTS

DELUXE RING DONUT 32 MB

32x45g

Allied Pinnacle

REWARD POINTS

DELUXE RING DONUT 32 MB

32x45g

Allied Pinnacle

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15 March 2021

Chicken Popcorn Cones

This delicious family favourite is perfect for your snack menu

Ingredients

Methods

Step 01

Prepare cones; cut each MISSION Tortilla Wrap in half & roll into a cone shape. Secure with a toothpick, then press the paper towelling crushed up into a ball into the wide end. Place cones onto a paper-lined baking tray, seam side down and bake in a preheated oven of l80°C for 10 mins until lightly golden & crisp. Remove from oven, discard toothpicks and paper towelling & allow to cool on a rack.

Step 02

Place flour, paprika, salt & pepper in a bowl and mix well. Whisk egg and milk together in another bowl. Place panko crumbs in another bowl.

Step 03

Coat chicken pieces in flour, dip in egg mixture, then roll in the panko crumbs. Double crumb by re-dipping into the egg and crumbs, then place on the baking tray. Continue until all the chicken has been coated. Refrigerate for 30 minutes.

Step 04

Heat oil in a wok or deep pan to 160°C. Fry chicken in botches for 3-4 minutes or until golden and cooked through. Transfer to a paper towel-lined tray.

Step 05

To assemble; place the popcorn chicken in the base of the cone & top with a spoonful of slow. Top with more chicken & a little extra slaw. Serve hot with a bowl of aioli for dipping.