Author Notes
It was sent to me from my sister out west in California. It is pure comfy indulgence, knowing there are healthy ingredients in it (somewhere!). Don't be tempted to eat it without the slaw...it just tastes wonderful altogether, for the flavors bounce off one another in harmony. —loubaby
Ingredients
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4 cups
cornflakes
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3/4 cup
slivered almonds
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3/4 cake
sesame seeds
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3/4 cup
sugar
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1 1/2 tablespoons
crushed red pepper
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2 tablespoons
Kosher Salt
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2 cups
mayonnaise
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1 cup
chopped cilantro (1 bunch w/o stems)
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2 tablespoons
fresh lime juice
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4
garlic cloves, minced
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3
Jalapeño peppers, seeded, finely chopped
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1/2 teaspoon
black pepper
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16 cups
pkg. fresh coleslaw mix
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3 pounds
boneless, skinless chicken breasts
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8
eggs, beaten
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1 cup
milk
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2 cups
all purpose flour
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6 cups
oil, for frying
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12
10-inch Flour Tortillas or 24 (6-inch) Tortillas
Directions
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In Food Processor, combine cornflakes, almonds, sesame seeds, sugar, red pepper and Kosher salt. PULSE on and off only til coarsely chopped; do not over process. Leave crunchy.Transfer mixture to a pie plate, as needed. (If making day before, store in tightly covered container)
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Combine mayonnaise, cilantro, lime juice, garlic, jalapeño and pepper; mix well. Stir in coleslaw mix and chill. Can be made day before and refrigerated covered overnight.
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Cut Chicken lengthwise into 1-inch wide strips. Combine your eggs and milk in one pie plate (as needed). Place flour in another pie plate. Set out your 3rd pie plate with cereal crumb mixture. Set a rack over a rimmed baking sheet to place your dredged chicken strips on. Dredge chicken first in flour, then egg mixture and finally cereal mixture; place on rack. Continue til you finish dredging process. (You can chill these lightly covered with waxed paper overnight to set and firm crumb mixture)
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Heat the oil to 350 degrees. Cook chicken strips in batches about 4 minutes until deep golden brown and cooked inside.
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Serve chicken strips in tortillas, topped with coleslaw. Serve and eat promptly.
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