I’m so happy to share this Chick N’ Cone Copycat Recipe with you because it brings a fun restaurant favorite right into your kitchen. This recipe is all about crispy fried chicken tossed in bold sauces, then tucked into sweet waffle cones for the perfect sweet and savory bite. The chicken is crunchy, the sauces are creamy and tangy, and the cone makes it playful and easy to eat. It is a great choice for brunch, game day, or anytime you want something a little different.
Level: Moderate
Total Time: about 1 hour
Prep Time: about 30 minutes
Cook Time: about 30 minutes
Yield: about 4 cones
Course: Main Course
Cuisine: American
I still remember the first time I wanted to try Chick N’ Cone but could not get to a location, so making it at home felt like the next best thing. There is something exciting about mixing crispy chicken with waffles and bold sauces.
This copycat recipe keeps the idea simple and doable at home. You fry seasoned chicken tenders until golden, make two easy sauces, and then build everything inside waffle cones. It sounds like a lot, but each part is very manageable.
This is a great recipe for weekends, brunch with friends, or when you want to surprise your family with something fun. You can also make parts ahead to save time later.
How to Make Chick N’ Cone Copycat Recipe
This dish mixes crispy fried chicken with sweet waffle cones and bold homemade sauces. Here is how it all comes together:
• Chicken tenders coated in seasoned flour
• A simple egg wash to help the coating stick
• Hot oil to fry the chicken until golden and crisp
• A creamy ranch style sauce with a little kick
• A tangy yellow barbecue sauce with sweet notes
• Chopped chicken tossed in sauce and stuffed into cones
It is a hands on recipe, but the steps are simple and the final result is worth it.
Ingredients
• 1 1/2 pounds chicken tenders, tendons removed
• 2 cups all purpose flour
• 1 1/2 teaspoons seasoning salt
• 1 teaspoon paprika
• about 3/4 teaspoon black pepper
• 2 large eggs
• 1/4 cup milk
• 1 tablespoon hot sauce
• vegetable oil, for frying
• 4 large waffle cones
Kickin’ Ranch Sauce
• 1/2 cup mayonnaise
• 1/2 cup sour cream
• 1 tablespoon buttermilk
• about 1/2 ounce spicy or regular ranch seasoning
• 1/4 cup finely chopped pickled sweet cherry peppers
• 2 tablespoons cherry pepper juice
• 1 tablespoon finely chopped pickled jalapeños
Yella BBQ Sauce
• 3/4 cup yellow mustard
• 1/4 cup honey
• 1/4 cup apple cider vinegar
• 2 tablespoons ketchup
• 2 tablespoons brown sugar
• 1 tablespoon Worcestershire sauce
• about 1/2 teaspoon black pepper
• 1 teaspoon salt
• 1 teaspoon hot sauce
Directions
- Make the Yella BBQ Sauce:
Add all BBQ sauce ingredients to a small saucepan.
Cook on low heat for about 10 minutes, stirring often, until the sugar is dissolved and the sauce looks smooth.
Remove from heat and let it cool, then refrigerate to let the flavors come together. - Make the Kickin’ Ranch Sauce:
In a bowl, mix the mayonnaise, sour cream, buttermilk, and ranch seasoning until smooth.
Stir in the chopped cherry peppers, pepper juice, and jalapeños.
Taste and adjust with more seasoning or peppers if needed, then refrigerate. - Prepare the Breading Station:
In one bowl or bag, mix the flour, seasoning salt, paprika, and black pepper.
In another bowl, whisk together the eggs, milk, and hot sauce. - Bread the Chicken:
Coat each chicken tender in the flour mixture.
Dip it into the egg mixture, then back into the flour to coat again.
Set the breaded chicken aside for about 5 minutes so the coating can set. - Heat the Oil:
Add about 2 inches of oil to a deep skillet.
Heat over medium high heat until the oil is hot, around 365 to 375 degrees. - Fry the Chicken:
Fry the chicken in small batches for about 7 to 8 minutes total, turning once, until golden and cooked through.
Remove and rest on paper towels or a rack, then fry again for about 1 minute per side for extra crispiness. - Chop and Sauce the Chicken:
Once cool enough to handle, cut the chicken into about 1 inch pieces.
Toss half of the chicken with about 1/2 cup of one sauce until coated. - Assemble the Cones:
Stuff the sauced chicken pieces into the waffle cones.
Repeat with the second sauce if you want mixed flavors.
Serve right away while warm.
Process Details
• Double Frying the Chicken: Frying the chicken twice helps it stay extra crispy, even after adding sauce.
• Resting the Breading: Letting the breaded chicken sit helps the coating stick better during frying.
• Low Heat Sauces: Gentle heat keeps the sauces smooth and prevents burning.
• Tossing While Warm: Coating the chicken while warm helps the sauce stick evenly.
Tips for Success
• Use fresh, large waffle cones so they do not break easily.
• Fry chicken in small batches so the oil stays hot.
• Make the sauces a day ahead to save time.
• Reheat sauces before tossing with chicken so the dish stays warm.
• Taste sauces before serving and adjust sweetness or spice to your liking.
Serving Ideas
• Brunch Spread: Serve with fresh fruit and simple drinks.
• Game Day Food: Set up a cone bar with different sauces.
• Family Dinner: Add a simple salad on the side.
• Party Style: Cut cones in half for easy sharing.
Storage & Freezing
• Refrigerator: Store leftover chicken and sauces separately in airtight containers for up to about 3 days.
• Reheating: Reheat chicken in the oven to keep it crisp, then toss with warm sauce.
• Freezing: Fried chicken can be frozen for up to about 2 months, but sauces are best fresh.
• Texture Note: Sauced chicken is best eaten right away for maximum crunch.
Nutrition Info (Approximate per Serving)
• Calories: ~750
• Protein: ~35g
• Carbohydrates: ~65g
• Fat: ~40g
• Fiber: ~2g
• Sodium: ~1,200mg
• Sugar: ~18g
This Chick N’ Cone Copycat Recipe is a fun and comforting mix of crispy chicken, bold sauces, and sweet waffle cones. It feels playful, filling, and perfect for sharing with people you love.
I hope you enjoy making this recipe at home and putting your own spin on it. Once you try it, it is easy to see why this dish gets so much attention.
