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

MAKE IT SHINE! ADD YOUR PHOTO
READY IN: 1hr 15mins
SERVES: 6
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • MAKE MANGO/JALAPENO SLAW:.
  • In a saucepan, combine the mango, jalapenos, 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 CHICKEN 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/jalapeno slaw.
  • Roll up and eat right away.
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