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Meat
Medium
8 Servings
Allergens 
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.
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
3 cloves fresh garlic or 3 cubes Gefen Frozen Garlic
1/2 a jalapeño pepper, with seeds
1/2 teaspoon Tuscanini Fine Sea Salt
1/4 teaspoon freshly ground Gefen Black Pepper
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
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.
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.
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