Ingredients
- 3 cup corn flakes
- 6 10-inch flour tortillas, warmed
- vegetable oil, for frying
- 6 5-ounce skinless, boneless chicken breast half, sliced lengthwise 1 inch thick
- all-purpose flour, for dredging
- 1/2 cup milk
- 4 large egg, lightly beaten
- 11/2 tbsp kosher salt
- 11/2 tbsp crushed red pepper
- 6 tbsp sugar
- 6 tbsp sesame seeds
- 6 tbsp slivered almonds
- 1/2 cup diced mango
- 7 cup shredded coleslaw mix
- salt and freshly ground black pepper
- 1 tbsp fresh lime juice
- 2 cloves garlic, finely chopped
- 1/2 cup chopped cilantro
- 1 cup mayonnaise
- 1 small shallot, minced
- 1 tbsp water
- 2 tbsp sugar
- 2 tbsp white wine vinegar
- 2 large jalapeños, seeded and chopped
Directions
1. Make the Mango Slaw: 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. Make the 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.
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.
