Crispy Nashville Hot Chicken Mac & Cheese Waffle Cone Tips, FAQ & printable recipe

Tips for success

For the crispiest chicken, make sure the oil is at the correct temperature and fry in small batches. Let the breaded chicken rest for a few minutes before frying—this helps the coating adhere and prevents it from falling off in the oil.

When piping the mac and cheese, use a large round tip or just snip a generous corner off a zip-top bag. Work quickly to keep the mac hot.

If the cone seems fragile, you can double up with a second cone for extra support, though this is optional.

Variations

• Milder Version: Reduce the cayenne to 1 tablespoon and add an extra teaspoon of smoked paprika for a smoky, less fiery heat. You can also use a mild hot sauce in place of some of the oil.
• BBQ Chicken: Skip the Nashville hot oil and toss the fried chicken in your favorite barbecue sauce instead. The sweet and tangy sauce pairs beautifully with the mac and cheese.
• Veggie Option: Replace the chicken with crispy fried tofu or cauliflower florets. Bread and fry them the same way, then toss in the Nashville hot oil for a plant-based version.
• Extra Cheesy: Stir some shredded cheddar or crumbled blue cheese into the warm mac and cheese before piping. Top the finished cones with extra cheese and a sprinkle of chopped chives.

Storage and make-ahead

Fridge

Store leftover fried chicken and mac and cheese separately in airtight containers in the refrigerator for up to 2 days.

Freezer

Fried chicken can be frozen for up to 1 month. Reheat in a 375°F (190°C) oven for 10-12 minutes until hot and crispy.

Reheat

Reheat leftover chicken in a 350°F (175°C) oven for 5-7 minutes until hot and crisp.

These cones are best enjoyed immediately. If you have leftovers, store the fried chicken and mac and cheese separately in airtight containers in the refrigerator for up to 2 days.

The waffle cones will soften, so they are not recommended for storage.

The chicken can be breaded and refrigerated for up to 4 hours before frying. The Nashville hot oil can be prepared in advance and kept at room temperature for a few hours.

The mac and cheese can be made ahead and reheated gently with a splash of milk.

Serving ideas

Serve the cones immediately after assembling so the waffle cone stays crisp and the mac and cheese is hot and creamy.

They make a fun weeknight dinner or a showstopper for a party. Pair with extra pickles on the side and a cold drink to balance the heat.

For a complete meal, serve alongside a simple green salad or coleslaw. The cones are substantial enough to be a main course on their own. For a less messy option, you can serve the filling in a bowl with the cone broken into pieces for dipping.

Frequently asked questions

Recipe card

Crispy Nashville Hot Chicken Mac & Cheese Waffle Cone

Prep 20 minCook 10 minTotal 30 minServes 2

Ingredients

• 2 large waffle ice cream cones
• 300 g boneless chicken thigh, cut into chunks
• 80 g all-purpose flour
• 1 large egg, beaten
• 80 g panko breadcrumbs
• 2 tbsp cayenne pepper
• 1 tbsp brown sugar
• 1 tsp smoked paprika
• 4 tbsp hot frying oil (from frying the chicken)
• 200 g creamy cheddar mac and cheese, warmed
• Sliced pickles, for serving

Instructions

1. Cut the chicken thigh into bite-sized chunks. Set up a breading station: place the flour in one shallow dish, the beaten egg in another, and the panko in a third. Dredge each chicken piece in flour, then egg, then panko, pressing gently to adhere. Place the breaded pieces on a wire rack.
2. Pour about 2 inches of oil into a heavy pot and heat over medium-high until a deep-fry thermometer registers 350°F (175°C). Adjust the heat to maintain the temperature.
3. Working in batches, carefully add the breaded chicken to the hot oil. Fry for about 5 minutes, turning occasionally, until golden brown and cooked through. The internal temperature should read 165°F (74°C) on an instant-read thermometer. Transfer to a wire rack to drain.
4. In a heatproof bowl, whisk together the cayenne, brown sugar, and smoked paprika. Carefully measure 4 tablespoons of the hot frying oil from the pot and whisk it into the spice mixture until smooth and fragrant.
5. Add the fried chicken pieces to the bowl with the Nashville hot oil and toss gently until every piece is coated in the glossy, spicy oil.
6. If the mac and cheese is not already warm, gently heat it in a saucepan over low heat, stirring occasionally, until hot and creamy.
7. Transfer the warm mac and cheese to a piping bag or a zip-top bag with the corner snipped. Pipe the mac and cheese into the waffle cones, filling them completely and letting it mound slightly above the rim.
8. Generously pile the Nashville hot chicken pieces on top of the mac and cheese. Skewer a few pickle slices on a toothpick and place on top. Serve immediately while hot and crispy.

Contains: gluten, eggs, milk

Estimated nutrition per serving

Calories

820

Protein

42 g

Carbohydrates

72 g

Fat

40 g

Automatic estimate from the ingredient list, not laboratory-verified.