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Hot-And-Crunchy Chicken Cones With Mango/Jalapeno Slaw

There’s something so wonderfully carefree about eating with your hands, isn’t there? I remember summer picnics as a kid, the sun warming my face as I devoured crispy fried chicken straight from a paper bag. These Hot-And-Crunchy Chicken Cones bring back that joy, but with a sophisticated kick. The sweet and spicy slaw perfectly complements the crunchy coating, all nestled in a warm tortilla – it’s portable happiness in every bite.

Recipe Overview

Prep Time: 30 minutes
Cook Time: 45 minutes
Total Time: 1 hour 15 minutes
Servings: 6
Dietary Type: Not specified

Ingredients

MANGO/JALAPENO SLAW

1/2 cup diced mango
3 large jalapenos, 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 black pepper to taste
7 cups shredded coleslaw mix

CHICKEN CONES

3 cups corn flakes
6 tablespoons slivered almonds
6 tablespoons sesame seeds
6 tablespoons sugar
1 1/2 tablespoons crushed red pepper flakes
1 1/2 tablespoons kosher salt
4 large eggs, lightly beaten
1/2 cup milk
All-purpose flour, for dredging
6 (5 ounce) chicken breast halves, sliced lengthwise 1 inch thick
Vegetable oil, for frying
6 (10 inch) flour tortillas, warmed

Equipment Needed

Saucepan
Food processor
Large bowl
Shallow bowls
Rack
Rimmed baking sheet
Large skillet

Instructions

Make the Mango/Jalapeno Slaw: In a saucepan, combine the diced mango, chopped jalapenos, white wine vinegar, sugar, water, and minced shallot.
Simmer the Slaw Base: Cover the saucepan and simmer until the mango is softened, about 10 minutes.
Puree the Mango Mixture: Transfer the mango mixture to a food processor and puree.
Combine Slaw Ingredients: Scrape the pureed mango mixture into a large bowl. Stir in the mayonnaise, chopped cilantro, finely chopped garlic, and fresh lime juice. Season with salt and freshly ground black pepper to taste.
Toss with Coleslaw Mix: Add the shredded coleslaw mix to the bowl and toss to coat evenly.
Refrigerate the Slaw: Cover the bowl and refrigerate the Mango/Jalapeno Slaw until ready to use.
Prepare the Cornflake Mixture: Wipe out the food processor. Add the corn flakes, slivered almonds, sesame seeds, sugar, crushed red pepper flakes, and kosher salt to the food processor and pulse until coarsely chopped. Be careful not to over-process; you want texture.
Transfer Cornflake Mixture: Transfer the cornflake mixture to a large, shallow bowl.
Prepare Egg Wash: In a second shallow bowl, whisk together the lightly beaten eggs and milk.
Prepare Flour Dredge: Fill a third shallow bowl with all-purpose flour.
Dredge Chicken in Flour: Dredge each chicken strip in the flour, shaking off any excess. This helps the egg wash adhere properly.
Dip in Egg Wash: Dip the flour-dredged chicken strips in the egg wash, ensuring they are fully coated.
Coat with Cornflake Mixture: Roll the egg-washed chicken strips in the cornflake mixture, pressing gently to ensure the coating adheres well.
Set up Rack: Set a rack over a rimmed baking sheet. This will allow excess oil to drain and keep the chicken crispy.
Heat Oil: In a large skillet, heat 1/4 inch of vegetable oil over moderately high heat. The oil is ready when a stray cornflake sizzles upon contact.
Fry Chicken: Working in batches to avoid overcrowding the skillet, fry the chicken strips over moderately high heat, turning once, until golden brown, about 6 minutes total.
Drain on Rack: Transfer the fried chicken strips to the rack to drain excess oil.
Assemble Cones: Set the fried chicken strips on the warmed flour tortillas and top generously with the Mango/Jalapeno Slaw.
Roll and Serve: Roll up the tortillas and serve the Hot-And-Crunchy Chicken Cones immediately.

Expert Tips & Tricks

Don’t Overcrowd the Skillet: Frying in batches ensures the oil temperature doesn’t drop too much, which leads to soggy chicken.
Toast the Almonds and Sesame Seeds: For a deeper, nuttier flavor, lightly toast the slivered almonds and sesame seeds in a dry skillet before adding them to the cornflake mixture. Watch them carefully, as they burn easily.
Make the Slaw Ahead: The Mango/Jalapeno Slaw can be made a day in advance. The flavors will meld together beautifully, but be aware that the coleslaw mix may soften slightly.
Adjust the Heat: If you prefer a milder slaw, reduce the amount of jalapenos or remove the membranes completely. For extra heat, leave some of the seeds in.
Keep Tortillas Warm: Wrap the warmed tortillas in a clean kitchen towel to keep them warm and pliable while you prepare the other components.
For Extra Crunch: After coating the chicken with the cornflake mixture, let it sit for about 10 minutes before frying. This allows the coating to adhere even better and become extra crispy.

Serving & Storage Suggestions

Serve the Hot-And-Crunchy Chicken Cones immediately for the best texture and flavor. The warm, crispy chicken and the cool, tangy slaw are a delightful combination.

Leftover slaw can be stored in an airtight container in the refrigerator for up to 2 days. The fried chicken is best eaten immediately, but leftovers can be stored in the refrigerator for up to 2 days. Reheat in a 350°F (175°C) oven or air fryer to re-crisp. Microwaving is not recommended as it will make the chicken soggy.

Nutritional Information

Please note that these values are estimates and may vary based on specific ingredients and portion sizes.

Nutrient	Amount per Serving	% Daily Value
Calories	750 kcal	38%
Total Fat	40g	51%
Saturated Fat	10g	50%
Cholesterol	200mg	67%
Sodium	1800mg	75%
Total Carbohydrate	70g	23%
Dietary Fiber	5g	20%
Sugars	25g	N/A
Protein	40g	80%

Variations & Substitutions

Gluten-Free: Use gluten-free corn flakes and gluten-free flour for a gluten-free version.
Spice it Up: Add a pinch of cayenne pepper to the cornflake mixture for extra heat.
Slaw Variations: Experiment with different fruits in the slaw, such as pineapple or papaya. You can also add shredded carrots or red cabbage to the coleslaw mix.
Tortilla Alternatives: Use lettuce wraps instead of tortillas for a lighter, lower-carb option.
Baked Chicken: For a healthier option, bake the coated chicken on a baking sheet at 400°F (200°C) for about 20-25 minutes, or until cooked through.
Ancho Chile “Paint”: For an extra layer of flavor, whisk together ancho chile powder, honey, and lime juice to create a spicy-sweet “paint” to drizzle over the chicken before adding the slaw.

FAQs (Frequently Asked Questions)

Q: Can I use a different type of pepper in the slaw?

A: Absolutely! Feel free to substitute with serrano peppers for more heat, or poblano peppers for a milder flavor. Remember to adjust the quantity based on your spice preference.

Q: Can I make the cornflake mixture ahead of time?

A: Yes, you can prepare the cornflake mixture up to a day in advance and store it in an airtight container at room temperature. This will save time on the day you plan to fry the chicken.

Q: What is the best way to warm the tortillas?

A: The best way to warm tortillas is to stack them and wrap them in foil. Then, warm in a 350-degree oven for 15 minutes. Alternatively, you can warm them one at a time in a dry skillet or microwave them for a few seconds.

Q: Can I use chicken thighs instead of chicken breasts?

A: Yes, chicken thighs can be used as a substitute for chicken breasts. Ensure they are boneless and skinless, and adjust the cooking time accordingly, as they may take slightly longer to cook through.

Q: How do I prevent the cornflake coating from falling off during frying?

A: Ensure the chicken is properly dredged in flour and thoroughly coated in the egg wash before pressing it into the cornflake mixture. Also, avoid overcrowding the skillet, as this can lower the oil temperature and cause the coating to loosen.

Final Thoughts

I hope you’re inspired to create these Hot-And-Crunchy Chicken Cones in your own kitchen. It’s a delightful dish that’s perfect for a casual weeknight dinner or a fun weekend gathering. Don’t be afraid to experiment with the slaw ingredients to find your perfect sweet and spicy balance. Serve these cones with a crisp Chardonnay, as Courtney Swenson suggests, or your favorite cold beer. Enjoy!

Hot-And-Crunchy Chicken Cones With Mango/Jalapeno Slaw Recipe