Tales of Me and the Husband

hot and crunchy chicken cones

I found this recipe sitting at the chiropractor’s office.  I like this chiropractor and not only because he gets Food & Wine magazine delivered to his office.  Anyway, when I saw the looks of this recipe, I had to try it.  It is listed as one of the best chicken recipes of 2010.  It’s from The Mighty Cone in Austin, TX.  I’d call it a wrap, but maybe wraps are cones in Texas?  Anyway, give it a try.  Steve could not stop “Mmm-ing” through the meal, and I loooove to make my man, “Mmm.”

The original recipe here.

And for your convenience, and to showcase the ones I made, here we go.

HOT AND CRUNCHY CHICKEN CONES

MANGO SLAW
1/2 cup diced mango
2 large jalapenos (I completely skipped this part and was happy I did.)
2 T white wine vinegar
2 T sugar
1 T water
1 small shallot, minced
1 cup mayo
1/2 cup cilantro
2 garlic cloves, finely chopped
1 T fresh lime juice
salt and pepper
7 cups shredded coleslaw mix (I used prepackaged kind.)

CHICKEN CONES
3 cups cornflakes
6 T slivered almonds
6 T sesame seeds
6 T sugar (I did 3-4ish)
1 1/2 T crushed red pepper
1 1/2 T kosher salt
4 large eggs, beaten
1/2 cup milk
all-purpose flour
6 boneless chicken breast halves, sliced lengthwise 1 inch thick
Vegetable oil for frying
6 10-inch tortillas

1. To Make Mango Slaw: In saucepan combine the mango, jalapenos (if desired), vinegar, sugar, water and shallot.  Cover and simmer until mango is softened, 10 minutes.
2. Transfer mango mixture to a food processor and puree.  Scrape into large bowl.  Stir in mayo, cilantro, garlic, and lime juice.  Season with s & p, add coleslaw mix, and toss to coat.  Cover and refrigerate.
3. To Make the Cones: Wipe out food processor.  Add cornflakes, almonds, sesame seeds, sugar, red pepper flakes, and salt, and pulse until coarsely chopped.  Transfer mixture to a large, shallow bowl.  In second shallow bowl, whisk eggs with milk.  Fill a third shallow bowl with flour.  Dredge chicken strips in flour, then egg, then roll in cornflake mixture.

4. In large skillet, heat 1/4 inch of oil (I used olive oil; recipe calls for vegetable oil).  Working in batches, fry chicken over moderately high heat, turning once, until golden brown, 6 minutes; transfer to rack in warmed oven (the frying part was the most time-consuming).  Set fried chicken on tortillas and top with mango slaw.  Roll up and eat right away.

Voila!  The final product.  The slaw, in my opinion, really makes it.  It has a sweetness to it because of the mango puree but cilantro, oh cilantro, makes it completely delicious.  The chicken by itself has a bite to it from the red pepper flakes so if you don’t like any spice at all, maybe half the red pepper flakes.
Make it.  You won’t regret it.

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Comments

  3. You go girl! This dish looks delicious. I'm always hesitant about trying new chicken dishes. I'm definitely making this one tomorrow night. Thank you!

    Reply

  11. I'm going to try out this out next week. I also just finished reading your how you and your husband met. What a beautiful story. I started tearing up while reading part 3. I'm such a hopeless romantic! 😛

    Reply

  15. Yumm! I love the "thumbs up" pic…too funny!

    You know that your life is crazy busy when you don't mind waiting in the doctors office because it gives you the chance to catch up on some mag reading 🙂

    Reply

  16. Girl, great pick!! Wish I had made that for dinner instead! I'm printing it off as I type… hope ya don't mind 🙂

    Reply

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