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.
Hot and Crispy Chicken with Mango Slaw
- Cook & Prep: 50 m
- Serving: 8
Hot and Crispy Chicken
For the Coleslaw
Place the cole slaw mix, onion, mango, and almonds into a large bowl.
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.
Pour over the slaw and mix well. Allow to stand while you prepare the chicken.
For the Chicken Cutlets
Place the flour into the first part of a three-part breading station. Place the beaten eggs into the second part.
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.
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.
In a large heavy skillet over medium heat, heat canola oil to come up a quarter-inch on the skillet.
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.
Reproduced from Kosher by Design: Cooking Coach by Susie Fishbein with permission from the copyright holders ArtScroll/Mesorah Publications, LTD.