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Hot-and-crunchy Chicken Cones Recipe

Ingredients

How to make it

  • Instructions
  • 1
  • In a saucepan, combine the mango, jalapeños, vinegar, sugar, water and shallot. Cover and simmer until the mango is softened, 10 minutes.
  • 2
  • 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.
  • 3
  • 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.
  • 4
  • 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 slaw. Roll up and eat right away.
  • Suggested Pairing
  • Full-bodied, fruity Chardonnay.
  • Contributed By Jeff Blank Photo © Quentin Bacon Published January 2010
  • http://www.foodandwine.com/recipes/hot-and-crunchy-chicken-cones

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The Cook

twill10 Cape Girardeau, MO

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