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
Description
Hot & Crunchy Chicken Cone - A Recipe From Food Network Canada. 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.
Food Network Canada
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