fbpx

Recipe by Susie Fishbein

Hot and Crispy Chicken with Mango Slaw

()
add or remove this to/from your favorites
Hot and Crispy Chicken with Mango Slaw
Hot and Crispy Chicken with Mango Slaw
Meat Meat
Medium Medium
8 Servings
Allergens

Contains

- Gluten - Tree nuts - Egg - Sesame
50 Minutes
Diets

No Diets specified

Although we shot this bright and early, my team at the photographer’s studio could not help but devour these fantastic chicken fingers. The chicken is spicy hot, yet sweet at the same time. The slaw puts it over the top.

Ingredients

Mango Slaw

  • 1 (16-oz.) bag coleslaw mix (cabbage and carrots)

  • 1/2 a small red onion, thinly sliced

  • 1 ripe mango, peeled, pitted, cut into small dice

  • 1/2 cup sliced almonds

  • 1 cup Gefen Mayonnaise

  • 5 tablespoons sweet chili garlic sauce; I like Oxygen brand

Hot and Crispy Chicken

  • all-purpose flour, for breading

  • 3 large eggs, lightly beaten

  • 2 cups cornflakes

  • 1/2 cup sliced blanched almonds

  • 1/3 cup sesame seeds

  • 2 tablespoons sugar

  • 1 and 1/2 tablespoons red pepper flakes

  • 2 teaspoons Tuscanini Coarse Sea Salt or kosher salt

  • 6 boneless, skinless chicken breast halves

  • canola oil

Directions

For the Coleslaw

1.

Place the cole slaw mix, onion, mango, and almonds into a large bowl.

2.

In a quart container using an immersion blender, or in a food processor, combine the mayonnaise, chili garlic sauce, garlic cloves, jalapeño, salt, and pepper.

3.

Pour over the slaw and mix well. Allow to stand while you prepare the chicken.

For the Chicken Cutlets

1.

Place the flour into the first part of a three-part breading station. Place the beaten eggs into the second part.

2.

Place the cornflakes, almonds, sesame seeds, sugar, red pepper flakes, and salt into the bowl of a food processor fitted with the metal “S” blade. Pulse a few times, leaving coarse crumbs. Place into the third part of the breading station.

3.

Separate the tenders from the chicken breasts. Pound the cutlets to make them a little flatter. Pass each breast and tender through the three-part breading station, starting with the flour, shaking off excess; then into the eggs, wetting the chicken evenly; then into the crispy coating. Press down to get a nice, even coating.

4.

In a large heavy skillet over medium heat, heat canola oil to come up a quarter-inch on the skillet.

5.

Test the oil to see if it is hot enough by dropping a bit of the coating into the oil. If the oil bubbles around it and it turns golden, the oil is ready. Place the chicken into the hot oil and cook for three to four minutes per side until golden brown. You may need to do this in batches. Use tongs to carefully flip each piece. Remove to platter. Top each piece of chicken with some of the slaw.

Acknowledgment

Reproduced from Kosher by Design Cooking Coach by Susie Fishbein with permission from the copyright holders ArtScroll/Mesorah Publications, LTD.

Recipe tags

breading chicken cutlets coleslaw Cooking Coach fried Kosher By Design mango spicy susie fishbein with a twist
Hot and Crispy Chicken with Mango Slaw

How Would You

Rate this recipe?

Please log in to rate

image Whats App Join our "What's For Dinner"WhatsApp Group image

Reviews

Subscribe
Notify of
0 Comments
Inline Feedbacks
View all comments

Related Recipes

Krupnik (Classic Mushroom Barley Soup)

Krupnik (Classic Mushroom Barley Soup)
Passover Deviled Eggs

Passover Deviled Eggs
Cabbage-Mushroom Salad with Piquant Dressing

Cabbage-Mushroom Salad with Piquant Dressing