Braden Family Cookbook
HOT AND CRUNCHY CHICKEN Food & Wine
3 cups cornflakes
6 tablespoons slivered almonds
6 tablespoons sesame seeds
6 tablespoons sugar
1 1/2 tablespoons crushed red pepper
1 1/2 tablespoons kosher salt
4 large eggs, lightly beaten
1/2 cup milk
All-purpose flour, for dredging
Six 5-ounce skinless, boneless chicken breast halves, sliced lengthwise 1 inch thick (or 30 oz. of boneless/skinless thigh meat in strips)
Vegetable oil, for frying
In a 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.
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.
& In Cones With fruit slaw
1/2 cup diced mango (or peach, or pineapple, or fruit of choice)
2 large jalapeņos, 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 and freshly ground pepper
7 cups shredded coleslaw mix
Six 10-inch flour tortillas, warmed
Make the Fruit Slaw: In a saucepan, combine the mango, jalapeņos, vinegar, sugar, water and shallot. Cover and simmer until the fruit is softened, 10 minutes.
Transfer the fruit 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.
Set the fried chicken on the tortillas and top with the fruit slaw. Roll up and eat right away.