A Family that Eats Together: Crunchy Chicken Cones
Marin Mommies is happy to present a guest recipe from Nicole Cibellis, Marin mom and author of the blog A Family that Eats Together, where she shares meal plans and recipes that will please foodies and children alike. Nicole is also the creator of the new Little Froglet line of children's activewear.
Are you wondering about what to make for dinner tonight? AFamilythatEatsTogether.com has just what you are looking for—meal plans. A Family that Eats Together believes that meal planning will save you time and money. How? Well, if you plan your meals each week, we believe you can cut your grocery bills in half and save you the stress of wondering what to make each night for dinner. Meal planning is simple. You pick the recipes you want to make each week and then you plan your grocery list around what you need. When you shop for only the items you need, you eliminate wasting food that isn't eaten, thus saving you money. A Family that Eats Together believes in bringing the family table back by eating together as a family. We provide you quick and easy recipes that are easily adapted to be kid-friendly by making the meals we, as adults, want to eat, kid-friendly in one dish.
This recipe in Food and Wine magazine inspired me. I have modified it to be easier, quicker and less spicy. It seems like a strange combination of mango with coleslaw and chicken but it really works. My husband doesn't even like coleslaw and this is one of his favorite recipes.
Servings: 4
Prep Time: 15 minutes
Cooking Time: 15 minutes
Ingredients:
- 1⁄2 mango, diced
- 7 cups shredded coleslaw mix
- salt and pepper, to taste
- 1 fresh lime juice
- 1 small jalapeno pepper, seeded and chopped
- 2 tablespoons white wine vinegar
- 8 tablespoons white sugar
- 1 tablespoon water
- 1 small shallot, minced
- 1 cup reduced fat mayonnaise
- 1⁄2 cup fresh cilantro, chopped
- 1 small garlic clove, minced
- 6 tablespoons sesame seeds
- 6 tablespoons silvered almonds
- 3 cups Cornflakes
- Vegetable oil
- 12 chicken tenders
- All-purpose flour, for dredging
- 2 large eggs, beaten
- 6 flour tortillas, warmed
Directions
- Make the mango slaw. Add the mango, coleslaw mix, lime juice, jalapeno, vinegar, 2 tbsp. sugar, water, shallot, mayonnaise, cilantro, garlic, salt and pepper to taste.
- Make the chicken. In a food processor, add sesame seeds, almonds, 6 tbsp sugar and cornflakes. Pulse until coarsely chopped. Transfer mixture to a shallow bowl.
- In a second bowl add the egg. In a 3rd bowl add the flour with salt and pepper to taste. Place the bowls in the following order: flour, egg, cornflake mixture. In a non-stick skillet, add 1/4" of oil to cover the bottom of the pan. Take each piece of chicken and dredge them in the flour, then egg, then cornflake mixture. When the pan is hot, add the chicken and brown on both sides.
- Slice each tortilla in half and place a piece of chicken and some slaw in the middle. Roll to make a burrito shape.
