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Crispy Chicken Cones

Golden deep-fried tortilla cones stuffed with juicy spiced chicken and melted cheese. These crispy handheld snacks deliver restaurant-style crunch and flavor with simple pantry ingredients.
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Prep Time 25 minutes
Cook Time 20 minutes
Total Time 45 minutes
Servings 4
Calories 480 kcal

Equipment

  • 1 | Large pan | for cooking filling
  • 1 | Mixing bowl | for batter
  • 1 | Whisk |
  • 1 | Deep frying pan or pot |
  • 1 | Tongs | for flipping
  • 1 | Paper towels | for draining

Ingredients
  

  • 1 | lb | boneless chicken breast | diced
  • 1 | medium | onion | finely chopped
  • 2 | tbsp | oil | for sautéing
  • 1 | tsp | garlic paste |
  • 1 | tsp | ginger paste |
  • 1 | tsp | chili powder |
  • 1/2 | tsp | turmeric |
  • 1 | tsp | salt | divided
  • 1/2 | cup | tomato sauce |
  • 1/4 | cup | cream |
  • 4 | large | flour tortillas |
  • 1 | cup | all-purpose flour |
  • 1 | tsp | red chili paste |
  • 1/2 | cup | water | as needed
  • 1 1/2 | cups | breadcrumbs |
  • 2 | tbsp | dried herbs |
  • 1 | | Oil | for deep frying
  • 1/2 | cup | shredded mozzarella |

Instructions
 

  • Heat oil in a pan and sauté chopped onion until soft.
  • Add diced chicken, garlic paste, and ginger paste; cook until chicken changes color.
  • Stir in chili powder, turmeric, salt, tomato sauce, and cream; simmer until thickened.
  • Warm tortillas and roll each into a tight cone shape.
  • Fill cones with the chicken mixture and top with mozzarella.
  • Whisk flour, red chili paste, salt, and water into a smooth batter.
  • Dip each cone in batter, then coat thoroughly in herbed breadcrumbs.
  • Deep-fry in hot oil until golden and crisp on all sides.
  • Drain on paper towels and serve hot.

Notes

Store leftover cones in an airtight container in the fridge for up to 2 days.
Reheat in a 350°F oven for 8–10 minutes to restore crispness.
Freeze uncooked coated cones for up to 1 month; fry from frozen, adding 2 extra minutes.
Swap cream for Greek yogurt if desired for a lighter filling.