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
1 1/2 tablespoons
crushed red pepper
chopped cilantro (1 bunch w/o stems)
fresh lime juice
garlic cloves, minced
Jalapeño peppers, seeded, finely chopped
pkg. fresh coleslaw mix
boneless, skinless chicken breasts
all purpose flour
oil, for frying
10-inch Flour Tortillas or 24 (6-inch) Tortillas
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)
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.
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)
Heat the oil to 350 degrees. Cook chicken strips in batches about 4 minutes until deep golden brown and cooked inside.
Serve chicken strips in tortillas, topped with coleslaw. Serve and eat promptly.