Hot-and-crunchy Chicken Cones With Mango/jalapeno Slaw

Total Time: 1 hr 15 mins Preparation Time: 55 mins Cook Time: 20 mins

Ingredients

• Servings: 6
• 1/2 cup diced mango
• 3 large jalapenos, seeded and chopped
• 2 tablespoons wine vinegar
• 2 tablespoons sugar
• 1 tablespoon water
• 1 small shallot, minced
• 1 cup mayonnaise
• 1/2 cup chopped cilantro
• 2 garlic cloves, finely chopped
• 1 tablespoon fresh lime juice
• salt & freshly ground black pepper
• 7 cups shredded coleslaw mix
• 3 cups corn flakes
• 6 tablespoons slivered almonds
• 6 tablespoons sesame seeds
• 6 tablespoons sugar
• 1 1/2 tablespoons crushed red pepper flakes
• 1 1/2 tablespoons kosher salt
• 4 large eggs, lightly beaten
• 1/2 cup milk
• all-purpose flour, for dredging
• 6 (5 ounce) chicken breast halves, sliced lengthwise 1 inch thick
• vegetable oil, for frying
• 6 (10 inch) flour tortillas, warmed

Recipe

• 1 make mango/jalapeno slaw:.
• 2 in a saucepan, combine the mango, jalapenos, vinegar, sugar, water and shallot.
• 3 cover and simmer until the mango is softened, 10 minutes.
• 4 transfer the mango mixture to a food processor and puree; scrape into a large bowl.
• 5 stir in the mayonnaise, cilantro, garlic and lime juice and season with salt and pepper.
• 6 add the coleslaw mix and toss to coat.
• 7 cover and refrigerate.
• 8 make the chicken cones::
• 9 wipe out the food processor.
• 10 add the cornflakes, almonds, sesame seeds, sugar, red pepper and salt and pulse until coarsely chopped.
• 11 transfer the mixture to a large, shallow bowl.
• 12 in a second shallow bowl, whisk the eggs with the milk.
• 13 fill a third shallow bowl with flour.
• 14 dredge the chicken strips in the flour, shaking off any excess.
• 15 dip them in the eggs, then roll them in the cornflake mixture.
• 16 set a rack over a rimmed baking sheet.
• 17 in a large skillet, heat 1/4 inch of oil.
• 18 working in batches, fry the chicken over moderately high heat, turning once, until golden brown, 6 minutes; transfer to the rack.
• 19 set the fried chicken on the tortillas and top with the mango/jalapeno slaw.
• 20 roll up and eat right away.