HOT AND CRUNCHY CHICKEN CONES

HOT AND CRUNCHY CHICKEN CONES image

Yield 8 people

Number Of Ingredients 27

Mango Slaw
1/2 cup diced mango
2 lg jalapenos chopped
2 tbsp white vinegar
2 tablespoons sugar
1 tbsp water
1 small shallot minced
1/3cup mayonnaise
1/3 cup sour cream
1/2 cup chopped cilantro
2 garlic cloves finely chopped
1 tbsp fresh lime juice
salt and pepper
1 bag coleslaw mix
Chicken Cones
3 cups cornflakes
6 tbsp slivered almonds
6 tbsp seasame seeds
6 tbsp sugar
1 1/2 tbsp crushed red pepper
1 1/2 tbsp kosher salt
4 lg eggs beaten
1/2 cup milk
AP flour for dredging
6 boneless chicken breast sliced lengthwise 1 inch thick
vegetable oil for frying
8-10 10 inch flour tortillas warmed

Steps:

1.Mango Slaw: In a saucepan combine the mango, japs, vinegar, sugar, water and shallot. Cover and simmer until the mango is softened, 10 mins 2. Transfer the mango mixture to food processor and puree, scrape into a lg bowl. Cool slightly. Stir in mayo, sourcream cilantro, garlic and lime juice and season with salt and pepper. Add coleslaw mix and toss to coat. Cover and refridgerate 3. Make the cones: Wipe out food processor, add cornflakes, almonds, seasame seeds, sugar, red pepper and salt, pulse until coarsely chopped. Transfer to a large shallow bowl. In second shallow bowl whisk eggs with milk. Fill the third shallow bowl with flour. Dredge the chicken strips in flour and shake off any escess.Dip them in eggs then roll in cornflake mixture. 4. Set a rack over a rimmed baking sheet. In a lg skillet heat quarter inch of oil. Working in batches fry the chicken over moderately high heat, turning once, until golden brown, 6 mins and transfer to rack. Set the fried chicken on the tortillas and top with the mango slaw. Roll up and eat right away.