Crunchy Chicken Cones Recipes

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HOT-AND-CRUNCHY CHICKEN CONES WITH MANGO/JALAPENO SLAW



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

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

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
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

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

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