Crusty, Crunchy Chicken Cones

1. 1

   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)

2. 2

   Combine mayonnaise, cilantro, lime juice, garlic, jalapeno and pepper; mix well. Stir in coleslaw mix and chill. Can be made day before and refrigerated covered overnight.

3. 3

   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)

4. 4

   Heat the oil to 350 degrees. Cook chicken strips in batches about 4 minutes until deep golden brown and cooked inside.

5. 5

   Serve chicken strips in tortillas, topped with coleslaw. Serve and eat promptly.

* Per serving · 4 servings · Values may vary.