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.
Provided by Manami
Categories Lunch/Snacks
Time 1h15m
Yield 6 serving(s)
Number Of Ingredients 24
Steps:
- 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.
Nutrition Facts : Calories 919.6, Fat 43.7, SaturatedFat 9.5, Cholesterol 228.5, Sodium 2734.2, Carbohydrate 87.6, Fiber 7.1, Sugar 27.6, Protein 46.2
THAI CHICKEN SALAD CONES
You're 20 minutes away from a Thai-flavored chicken sandwich adventure.
Provided by Betty Crocker Kitchens
Categories Lunch
Time 20m
Yield 4
Number Of Ingredients 11
Steps:
- In small bowl, mix all dressing ingredients with wire whisk until smooth. Cut each tortilla in half.
- In medium bowl, place chicken, coleslaw mix, cucumber, cilantro and peanuts. Add dressing; toss to coat.
- Form tortilla halves into cone shapes. Spoon chicken mixture into each cone.
Nutrition Facts : Calories 380, Carbohydrate 35 g, Cholesterol 60 mg, Fiber 3 g, Protein 30 g, SaturatedFat 2 1/2 g, ServingSize 1 Serving, Sodium 1130 mg, Sugar 6 g, TransFat 1/2 g
CHICKEN AND WAFFLE CONES
Steps:
- Cook the frozen mashed potatoes according to the package instructions. Cook the popcorn chicken according to the package instructions.
- Whisk together the honey, hot sauce and crushed red pepper flakes in a small bowl until combined.
- Using an ice cream scoop, scoop about 1/4 cup of the mashed potatoes into each cone and top with 3 to 4 chicken pieces. Drizzle the hot honey mixture over the top and serve.
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