Hot-and-Crunchy Chicken Cones with a Mango Slaw


Mango Slaw:

1/2 cup(s) diced mango
2 large jalapeños, seeded and chopped
2 tablespoon(s) white wine vinegar
2 tablespoon(s) sugar
1 tablespoon(s) water
1 small shallot, minced
1 cup(s) mayonnaise
1/2 cup(s) chopped cilantro
2 clove(s) garlic, finely chopped
1 tablespoon(s) fresh lime juice
Salt and freshly ground pepper
7 cup(s) shredded coleslaw mix

Chicken Cones:

3 cup(s) cornflakes
6 tablespoon(s) slivered almonds
6 tablespoon(s) sesame seeds
6 tablespoon(s) sugar
1 1/2 tablespoon(s) crushed red pepper
1 1/2 tablespoon(s) kosher salt
4 large eggs, lightly beaten
1/2 cup(s) milk
All-purpose flour, for dredging
6 (5-ounce) skinless, boneless chicken breast halves, sliced lengthwise 1-inch thick
Vegetable oil, for frying
6 10-inch flour tortillas, warmed


Make the mango slaw: In a saucepan, combine the mango, jalapeños, vinegar, sugar, water, and shallot. Cover and simmer until the mango is softened, 10 minutes.

Transfer the mango mixture to a food processor and puree; scrape into a large bowl. Stir in the mayonnaise, cilantro, garlic, and lime juice and season with salt and pepper. Add the coleslaw mix and toss to coat. Cover and refrigerate.

Make the cones: Wipe out the food processor. Add the cornflakes, almonds, sesame seeds, sugar, red pepper, and salt and pulse until coarsely chopped. Transfer the mixture to a large, shallow bowl. In a second shallow bowl, whisk the eggs with the milk. Fill a third shallow bowl with flour. Dredge the chicken strips in the flour, shaking off any excess. Dip them in the eggs, then roll them in the cornflake mixture.

Set a rack over a rimmed baking sheet. In a large skillet, heat 1/4 inch of oil. Working in batches, fry the chicken over moderately high heat, turning once, until golden brown, 6 minutes; transfer to the rack. Set the fried chicken on the tortillas and top with the mango slaw. Roll up and eat right away.

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