Chicken Cones with Mango Slaw

By NickiR

Hot and crunchy chicken in tortilla cones with mango slaw.

Very tasty!

Ingredients

• Mango Slaw:
• 1/2 cup diced mango
• 2 large jalapenos, seeded and chopped
• 2 Tbsp white wine vinegar
• 2 Tbsp sugar
• 1 small shallot, minced
• 1 cup mayonnaise
• 1/2 cup chopped cilantro
• 2 garlic cloves, finely chopped
• 1 Tbsp fresh lime juice
• salt and pepper
• 7 cups coleslaw mix
• Chicken Cones:
• 2 cups cornflakes
• 6 Tbsp slivered almonds
• 6 Tbsp sesame seeds
• 6 Tbsp sugar
• 1 1/2 Tbsp red pepper flakes
• 1 1/2 Tbsp kosher salt
• 4 large eggs, lightly beaten
• 1/2 cup milk
• Flour for dredging
• 6 5-oz skinless boneless chicken breasts, sliced lengthwise 1/2 inch thick
• Veggie oil for frying
• 6 10-inch flour tortillas, warmed

Preparation

Step 1

Mango 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 mayonnaise, cilantro, garlic and lime juice and season with S&P. Add the coleslaw mix and toss to coat. Cover and refrigerate.

Chicken Cones:

Wipe out the processor and add the cornflakes, almonds, sesame seeds, sugar, red pepper flakes and salt. Pulse until coarsely chopped. Transfer the mixture to a large shallow bowl - dredging - whisk eggs and milk together for bowl two and flour goes in bowl three. Dredge chicken in flour, milk and then cornflakes.

Set a rack on a baking sheet. In large skillet, heat 1/4 inch oil. Work in batches to fry chicken strips over moderately high heat until golden brown - 6 minutes. Transfer to rack.

Assembly:

Put chicken in tortillas, top with slaw and roll up and serve.