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1
Make the mashed potatoes: Place the potatoes in a medium pot; cover with cold water and season with salt.
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2
Bring to a boil and cook until the potatoes are very tender, about 15 minutes.
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3
Reserve 1/2 cup of the cooking water, then drain the potatoes and transfer to a bowl.
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4
Add 1/4 cup of the reserved cooking water and the butter and mash, adding more cooking water if needed.
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5
Stir in the cheese and jalapenos; season with salt.
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6
Cover to keep warm.
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7
Make the chicken: Heat 2 inches of vegetable oil in a medium pot over medium-high heat until a deep-fry thermometer registers 375 degrees F. Meanwhile, whisk the flour, crushed cornflakes, thyme, cayenne and 1/2 teaspoon salt in a shallow dish; set aside.
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8
Whisk the eggs in a shallow bowl.
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9
Dip the chicken in the eggs, letting the excess drip off, then dredge in the flour mixture, pressing to coat.
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10
Working in batches, fry the chicken until golden brown and crisp, 3 to 4 minutes.
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11
Remove with a slotted spoon and transfer to a rack set over a rimmed baking sheet to drain; season with salt.
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12
Assemble the cones: Toss the coleslaw and cilantro in a bowl.
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13
Combine the honey and hot sauce in another bowl.
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14
Fill each cone one-third of the way with the mashed potatoes, then add a piece of chicken.
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15
Drizzle with the spicy honey and layer with more mashed potatoes and chicken.
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16
Top with the coleslaw and drizzle with more spicy honey.
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17
Photograph by Ben Goldstein
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18
What do you think this stuffed cone should be called?
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19
Let us know; you must use the entry form in order to be considered.
