Dish Deconstructed: Hi & Dry's Fried Chicken Waffle Cone

It may look a tad messy, but the fried chicken in a waffle cone ($11) was created to help Clevelanders playing a game of duckpin bowling at Tremont’s Hi & Dry multitask. ”It’s a handheld food so you can bowl in one hand and eat chicken in a cone in the other,” says executive chef Natasha Pogrebinsky. The successful launch of the portable comfort food in March has led Pogrebinsky to think about adding other crazy cone creations. But for now, she breaks down the fun, Nashville-inspired treat with us.

Macaroni and Cheese: If fried chicken doesn’t scream comfort, a dose of house-made macaroni and cheese should do the trick. Made in a large batch every morning, Pogrebinsky’s recipe uses aged cheddar and the same spice mix from the fried chicken. “Fried chicken and mac ‘n’ cheese is a classic combo and another classic combo is fried chicken and waffles,” she says. “So we have all three of them joining the party.”

Fried Chicken: Pogrebinsky spent about six months perfecting this recipe, mostly working on the seasoning mix for her fried chicken. She landed on a 15-spice mix that includes standout flavors such as dill weed, curry and paprika. Boneless chicken breast gets a dry rub of all those spices before it marinates in buttermilk for 24 hours. After an order comes in, it’s coated in a flour and spice mix. “Then it’s fried fresh,” she says. Guests can also choose between white or dark meat.

The Sauces: Diners can pick from a variety of house-made sauces such as Buffalo, barbecue and maple mustard. While they’re all stellar options, we recommend Pogrebinsky’s pro tip: “Maple mustard and Buffalo — I’ve actually mixed those together,” she says. “It’s an unexpected flavor that just makes you feel good.”

When You Go: 2221 Professor Ave., Cleveland, 216-556-9463, hianddrycleveland.com