Hot-And-Crunchy Chicken Cones With Mango/Jalapeno Slaw

Recipe by Courtney Swenson - the Cones have become famous for chicken coated in an ingenious mix of cornflakes, slivered almonds and sesame seeds, then wrapped in a tortilla with Mango/Jalapeno slaw and spicy ancho "paint" From: Pairing of the Day: January 2010. Judge's Choice: Best New Chicken Dishes, Published in January 2010. :) Serve with Full-Bodied, fruity Chardonnay 2007 Columbia Crest H3.

• Ready In: 1 hr 15 mins
• Serves: 6

Ingredients

• MANGO or JALAPENO SLAW

• 1⁄2 cup  diced mango
• 3  large  jalapenos, seeded and chopped
• 2  tablespoons white 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

• CHICKEN CONES

• 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

Directions

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.