Hot & Crunchy Chicken Cone

Recipe summary

The ancho sauce & the hot & crunchy breading can be made days in advance. The slaw and the actual breading are best if done the same day as the cooking.

Preparation time: 30 minutes
Cooking time: 25 minutes
Yield:

Ingredients

Hot & Crunchy Mix

• 1/4 cup slivered almonds
• 1/4 cup sesame seeds
• 2 cups corn flakes
• 1/4 cup granulated sugar
• 1 1/2 tablespoons red chili flakes
• 1 tablespoon salt
• Chicken tenders
• 5 tablespoons clarified butter or oil

Mango Jalapeno Sauce

• 1 pound mangos, diced in ¼-inch cubes (frozen is ok)
• 1 1/2 cups granulated white sugar
• 3 ounces white wine vinegar
• 2 tablespoons garlic, minced
• 3 tablespoons red onion, diced
• 4 jalapenos, seeded and sliced
• 1/2 teaspoon salt

Mango Jalapeno Aioli

• 2 limes, juiced
• 1 bunch cilantro, roughly chopped
• 1/2 cup Mango Jalapeno Sauce (bought at Ethnic Stores)
• 1 1/2 cups mayonnaise
• 2 cloves garlic, minced
• 1 tablespoon salt
• 1 tablespoon pepper

Ancho Paint

• 1/2 cup ancho pepper puree (soak ancho peppers in hot water for 30 minutes, then puree in a blender)
• 2 lemons, juiced
• 6 cloves garlic
• 2 shallots
• 2 cups mayo
• 2 tablespoons dark brown sugar
• 2 tablespoons rice wine vinegar
• Salt to taste

Jalapeno Slaw

• 1 1/2 quarts of cabbage, 2/3 green & 1/3 purple, chopped in a rough julienne
• 1 cup carrot, julienned
• 2 cups mango-jalapeno aioli

Assemble