I found this recipe sitting at the chiropractor's office. I like this chiropractor and not only because he gets Food & Wine magazine delivered to his office. Anyway, when I saw the looks of this recipe, I had to try it. It is listed as one of the best chicken recipes of 2010. It's from The Mighty Cone in Austin, TX. I'd call it a wrap, but maybe wraps are cones in Texas? Anyway, give it a try. Steve could not stop "Mmm-ing" through the meal, and I loooove to make my man, "Mmm."
The original recipe here.
And for your convenience, and to showcase the ones I made, here we go.
HOT AND CRUNCHY CHICKEN CONES
1/2 cup diced mango
2 large jalapenos (I completely skipped this part and was happy I did.)
2 T white wine vinegar
2 T sugar
1 T water
1 small shallot, minced
1 cup mayo
1/2 cup cilantro
2 garlic cloves, finely chopped
1 T fresh lime juice
salt and pepper
7 cups shredded coleslaw mix (I used prepackaged kind.)
3 cups cornflakes
6 T slivered almonds
6 T sesame seeds
6 T sugar (I did 3-4ish)
1 1/2 T crushed red pepper
1 1/2 T kosher salt
4 large eggs, beaten
1/2 cup milk
6 boneless chicken breast halves, sliced lengthwise 1 inch thick
Vegetable oil for frying
6 10-inch tortillas
1. To Make Mango Slaw: In saucepan combine the mango, jalapenos (if desired), vinegar, sugar, water and shallot. Cover and simmer until mango is softened, 10 minutes.
2. Transfer mango mixture to a food processor and puree. Scrape into large bowl. Stir in mayo, cilantro, garlic, and lime juice. Season with s & p, add coleslaw mix, and toss to coat. Cover and refrigerate.
3. To Make the Cones: Wipe out food processor. Add cornflakes, almonds, sesame seeds, sugar, red pepper flakes, and salt, and pulse until coarsely chopped. Transfer mixture to a large, shallow bowl. In second shallow bowl, whisk eggs with milk. Fill a third shallow bowl with flour. Dredge chicken strips in flour, then egg, then roll in cornflake mixture.
4. In large skillet, heat 1/4 inch of oil (I used olive oil; recipe calls for vegetable oil). Working in batches, fry chicken over moderately high heat, turning once, until golden brown, 6 minutes; transfer to rack in warmed oven (the frying part was the most time-consuming). Set fried chicken on tortillas and top with mango slaw. Roll up and eat right away.
Voila! The final product. The slaw, in my opinion, really makes it. It has a sweetness to it because of the mango puree but cilantro, oh cilantro, makes it completely delicious. The chicken by itself has a bite to it from the red pepper flakes so if you don't like any spice at all, maybe half the red pepper flakes.
Make it. You won't regret it.