Hot And Crunchy Chicken Cones With Mangojalapeno Slaw Recipes

HOT-AND-CRUNCHY CHICKEN CONES WITH MANGO/JALAPENO SLAW

Steps:

• MAKE MANGO/JALAPENO SLAW:.
• In a saucepan, combine the mango, jalapenos, 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.
• MAKE THE CHICKEN 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.
• 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/jalapeno slaw.
• Roll up and eat right away.

ABSOLUTELY BEST HOT SLAW RECIPE

Steps:

• Fully cook bacon.
• While it is still hot, fill a food processor with bacon (do not add the grease to processor!) and chop it into coarse bits (If processor is not available, you should chop the bacon prior to cooking).
• Put hot chopped bacon in a strainer on a bowl to catch excess grease.
• Repeat until all bacon is chopped.
• Set bacon bits aside.
• Start with a Gallon container with a large mouth.
• Add sugar, vinegar, water, oil, salt, garlic.
• Stir with a large mixing spoon, making sure you get all the sugar off the bottom of the container.
• Heat the amount of dressing you plan on using on the stove on low heat or a steam table, stopping short of a boil (you will use 4-6 oz per serving).
• Fill salad bowls with shredded cabbage.
• Sprinkle about 2 tbsp of the fresh bacon bits on top of cabbage. Refrigerate until ready to serve.
• Immediately before serving, stir hot dressing well, then use a ladle to pour about 4-6 oz on the slaw making sure you thoroughly wet all the cabbage and bacon.
• Enjoy!