Ingredients
1/2 c. diced mango
2 large jalapeños
2 tbsp. white wine vinegar
2 tbsp. sugar
1 tbsp. water
1 small shallot
1 c. mayonnaise
1/2 c. Chopped cilantro
2 clove garlic
1 tbsp. fresh lime juice
Salt and freshly ground pepper
7 c. Shredded Coleslaw Mix
3 c. cornflakes
6 tbsp. slivered almonds
6 tbsp. sesame seeds
6 tbsp. sugar
1 1/2 tbsp. crushed red pepper
1 1/2 tbsp. kosher salt
4 large eggs
1/2 c. milk
all-purpose flour
6 skinless, boneless chicken breast halves
vegetable oil
6 10-inch flour tortillas
Preparation
Step 1Make 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.Step 2Transfer 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.Step 3Make 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.Step 4Set 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.
Easy Way: Keep the crunch but omit the chile “paint,” instead upping the amount of jalapeños in the slaw.
