Food & Wine

What's This?
Serving size 6
Total Time


½ cup diced mango2 large jalapeños, seeded and chopped2 Tbsp white wine vinegar2 Tbsp sugar1 Tbsp water1 small shallot, minced1 cup mayonnaise½ cup chopped cilantro2 cloves garlic, finely chopped1 Tbsp fresh lime juice salt and freshly ground black pepper7 cup shredded coleslaw mix3 cup corn flakes6 Tbsp slivered almonds6 Tbsp sesame seeds6 Tbsp sugar1 ½ Tbsp crushed red pepper1 ½ Tbsp kosher salt4 large egg, lightly beaten½ cup milk all-purpose flour, for dredging6 5-ounce skinless, boneless chicken breast half, sliced lengthwise 1 inch thick vegetable oil, for frying6 10-inch flour tortillas, warmed


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.

Tags: Main Dish, Chicken, American, Southwestern

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