CRUNCHY CHICKEN CONES

CRUNCHY CHICKEN CONES image

Yield 6 wraps

Number Of Ingredients 25

Mango Slaw:
.5 c mango, diced
2 jalapenos, chopped
1 tbs white wine vinegar
2 tbs sugar
1 tbs water
1 shallot, minced
1 c mayo
.5 c cilantro, chopped
2 garlic cloves, chopped
1 tbs lime juice
7 cups shredded coleslaw mix
Chicken:
3 c cornflakes
6 tbs slivered almonds
6 tbs sesame seeds
6 tbs sugar
1.5 tbs red pepper flakes
1.5 tbs kosher salt
4 eggs, lightly beaten
.5 c milk
flour
6 boneless chicken breasts, sliced 1" thick
vegetable oil
6 flour tortillas

Steps:

Mango Slaw: In saucepan: mango, jalapenos, vinegar, sugar, water, shallot. Cover and simmer 10 minutes, until mango is softened. Transfer mango mixture into blender and puree. Stir in mayo, cilantro, garlic, lime juice and season with salt and pepper. Add the coleslaw and toss. Chicken: In blender: cornflakes, almonds, sesame seeds, sugar, red pepper and salt. Place into a shallow bowl. (Bowl #1) Whisk eggs with milk. (Bowl #2) Flour. (Bowl #3) Flour. Eggs. Cornflakes. In skillet: .25" oil, fry chicken moderately high heat, about 6 minutes. Place chicken on tortilla, add slaw and roll.