This recipe is liked by 0 person(s). |
CHICKEN - PAN FRY - Hot-and-Crunchy Chicken Cones
Nb persons: 6
Yield:
Preparation time:
Total time:
Source:
Hot-and-Crunchy Chicken Cones CONTRIBUTED BY JEFF BLANK TOTAL TIME: 1 HR 15 MIN STAFF-FAVORITE Chef Way Austin's The Mighty Cone food trailer has become famous for its Hot-and-Crunchy Cones: fried chicken coated in an ingenious mix of cornflakes, slivered almonds and sesame seeds, then wrapped in a tortilla with a mango-jalapeño slaw and a spicy ancho "paint." Easy Way Keep the crunch but omit the chile "paint," instead upping the amount of jalapeños in the slaw. MANGO SLAW | |
1/2 cup | diced mango |
2 large | jalapeños, seeded and chopped |
2 tablespoons | white wine vinegar |
2 tablespoons | sugar |
1 tablespoon | water |
1 small | shallot, minced |
1 cup | mayonnaise |
1/2 cup | chopped cilantro |
2 | garlic cloves, finely chopped |
1 tablespoon | fresh lime juice |
Salt | |
freshly ground pepper | |
7 cups | shredded coleslaw mix |
CHICKEN CONES | |
3 cups | cornflakes |
6 tablespoons | slivered almonds |
6 tablespoons | sesame seeds |
6 tablespoons | sugar |
1 1/2 tablespoons | crushed red pepper |
1 1/2 tablespoons | kosher salt |
4 large | eggs, lightly beaten |
1/2 cup | milk |
All-purpose flour, for dredging | |
Six 5-ounce | skinless, boneless chicken breast halves, sliced lengthwise 1 inch thick |
Vegetable oil, for frying | |
Six 10-inch | flour tortillas, warmed |
In a saucepan, combine the mango, jalapeños, 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 the mayonnaise, cilantro, garlic and lime juice and season with salt and pepper. Add the coleslaw mix and toss to coat. Cover and refrigerate.
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.
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.
Display the recipe for printing
View the .scx source of the recipe
Download the .scx source of the recipe