Salmon with Lentils

Crispy fried chicken, creamy mashed potatoes and gravy served in a waffle cone and drizzled with honey mustard.
Directions for: Fried Chicken and Waffles Cone

Ingredients

Oil, for frying

1 boneless, skinless chicken breast, small dice

1 cup flour

2 eggs, beaten

2 russet potatoes

1 Tbsp butter

1 Tbsp cream cheese

cup heavy cream

Salt and pepper

2 Tbsp flour

1 Tbsp butter

2 cups beef stock

cup honey

cup yellow mustard

1 waffle cone

Directions

1. Preheat pot of oil to 365F (185C).

2. Set up 2 shallow pans, one with flour, one with eggs. Dredge the chicken breast through the flour, tapping off any excess. Place the chicken breast into the egg, and then into the flour. Repeat these steps one more time.

3. Deep-fry the chicken for 6 minutes and when cooked place on wire rack.

4. Peel and chop the russet potatoes. Place into a pot of boiling water with a pinch of salt. Boil the potatoes for 15 minutes and strain. Place the potatoes back into the pot and add butter, cream cheese, and heavy cream. Mash until all ingredients are incorporated and potatoes are smooth. Add salt and pepper to taste. Keep mashed potatoes on low heat, stirring occasionally until ready to assemble.

5. In a small pot on medium heat, add butter and allow to melt and begin to bubble. Lightly sprinkle flour over the butter and stir with a whisk for 2 minutes. Add the beef stock and continue stirring. Reduce heat and simmer gravy until thick.

6. Mix together honey and mustard in a small bowl. Place into a squeeze bottle.

7. To assemble take the waffle cone and fill the bottom with mashed potatoes. Layer gravy and mashed potatoes until you are close to the top. Add the fried chicken pieces and garnish with a drizzle of honey mustard and gravy to serve.

See more: Chicken, Comfort Food, Eggs/Dairy, Fry, Main, Potatoes