One thing I’m sure you already know about Jonathan is that he’s easy going. He’s especially easy going when it comes to food.

His favorite food? Potluck. His second favorite? Leftovers.

So, how do you make a special, unique birthday dinner for someone who will eat anything? The Answer:  Make something that you’ve been wanting to try, but haven’t yet because you thought it would be too much work.

That’s what I did. I made these Hot and Crunchy Chicken Cones. What makes them special? The mango slaw they’re served with.

For once, I followed the recipe exactly as written…almost. I forgot to buy the mango, so I used fresh orange segments instead. I would definitely make these again, but I would do things differently – just to make it easier.

I would not cut the chicken into strips before coating them. I would coat the breast as a whole and slice it after cooking. That’s about it.

Oh, I might not serve it with the tortilla wraps they’re not necessary.

This is deliciously spicy, yet sweet and tangy. I highly recommend them.

Ingredients

Mango Slaw
• 1/2 cup(s) diced mango
• 2 large jalapeños, seeded and chopped
• 2 tablespoon(s) white wine vinegar
• 2 tablespoon(s) sugar
• 1 tablespoon(s) water
• 1 small shallot, minced
• 1 cup(s) mayonnaise
• 1/2 cup(s) chopped cilantro
• 2 clove(s) garlic, finely chopped
• 1 tablespoon(s) fresh lime juice
• Salt and freshly ground pepper
• 7 cup(s) shredded coleslaw mix

Chicken Cones
• 3 cup(s) cornflakes
• 6 tablespoon(s) slivered almonds
• 6 tablespoon(s) sesame seeds
• 6 tablespoon(s) sugar
• 1 1/2 tablespoon(s) crushed red pepper
• 1 1/2 tablespoon(s) kosher salt
• 4 large eggs, lightly beaten
• 1/2 cup(s) milk
• All-purpose flour, for dredging
• 6 (5-ounce) skinless, boneless chicken breast halves, sliced lengthwise 1-inch thick
• Vegetable oil, for frying
• 6 10-inch flour tortillas, warmed
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Directions

1. Make the mango slaw: In a saucepan, combine the mango, jalapeños, vinegar, sugar, water, and shallot. Cover and simmer until the mango is softened, 10 minutes.

2. 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.

3. Make the 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.

4. 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 slaw. Roll up and eat right away.