Crispy Chicken Cone Sandwiches: Crunchy, Creamy & Irresistible!

Crave-worthy crispy chicken cone sandwiches! Fried chicken, fresh avocado salad, and zesty sauces stuffed in golden tortilla cones. Easy 35-minute recipe

(Ready in 35 Minutes | Serves 6)

Ingredients

(Perfect for 6 hearty servings)

For the Avocado Salad

• 1 ripe avocado, diced
• ½ red onion, finely chopped
• 2 cups cherry tomatoes, halved
• ½ tsp sea salt
• 1 tbsp olive oil

For the Chicken & Batter

• 1 lb (450g) boneless chicken breasts, cubed
• ¾ cup all-purpose flour
• 2 tbsp cornstarch
• ¼ tsp baking powder
• ¼ tsp baking soda
• ¼ tsp sea salt
• ¾ cup ice-cold water
• Vegetable oil (for frying)

For Assembly

• 6 burrito-size flour tortillas
• 5 oz (142g) fresh baby arugula
• 6 tsp sweet chili sauce
• 6 tsp Japanese mayo (Kewpie® preferred)
• Toothpicks (for shaping)

Step-by-Step Instructions

1. Prep the Avocado Salad

In a bowl, gently toss diced avocado, red onion, cherry tomatoes, ½ tsp salt, and olive oil. Set aside.

2. Make the Crispy Chicken Batter

Whisk flour, cornstarch, baking powder, baking soda, ¼ tsp salt, and ¾ cup cold water until smooth.

3. Fry the Tortilla Cones

• Heat 2 inches (5cm) oil in a deep pan to 350°F (175°C).
• Roll tortillas into cones; secure seams with toothpicks.
• Fry 1-2 minutes until golden. Drain on paper towels; remove toothpicks.

4. Cook the Chicken

• Dip chicken pieces in batter.
• Fry 3-4 minutes until golden and internal temp reaches 165°F (74°C). Drain excess oil.

5. Assemble Like a Pro!

Layer into each cone:

1. Crispy chicken chunks
2. Avocado salad
3. Handful of arugula
4. Drizzle of chili sauce + Japanese mayo

💡 Chef’s Tips & Swaps

• Extra Crispy? Double-fry chicken at 375°F (190°C) for 60 seconds.
• Veggie Boost: Add cucumbers, corn, or shredded carrots to the salad.
• Sauce Swap: Try sriracha mayo or honey mustard.
• Shortcut: Use store-bought fried chicken strips.

❓ FAQs

Can I bake instead of fry?
Yes! Brush cones with oil, bake at 400°F (200°C) for 8 minutes. Air-fry chicken at 380°F (193°C) for 12 minutes.

How to store leftovers?
Keep components separate. Reheat chicken in the oven; assemble fresh.

Why You’ll Love This Recipe

These handheld crispy chicken cones combine golden fried chicken, chunky avocado-tomato salad, and peppery arugula drizzled with sweet-spicy sauce. The secret? Frying tortillas into crunchy cones creates an edible bowl that holds all the goodness! (Confession: I devoured three while testing these!)