CHICKEN - PAN FRY - Hot-and-Crunchy Chicken Cones

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Nb persons: 6
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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.

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