In a food processor add the cornflakes, almonds, sesame seeds, sugar, red pepper and salt and pulse until coarsely chopped.
Transfer the mixture to a large, shallow bowl.
In a second shallow bowl, whisk the eggs with milk
Fill a third shallow bowl with flour
Dredge the chicken strips in the flour, shaking off any excess. Dip them in the eggs, then roll them in the cornflake mixture.
Set a rack over a rimmed baking sheet. In a large skillet, heat ¼ inch of oil. Working in batches, fry the chicken over moderately high heat, turning once, until golden brown, transfer to the rack.
Assembly: Set the fried chicken on the tortillas, top with Mango Slaw (see recipe, link in blog post or find in recipes on website) and drizzle some Ancho Paint (see recipe, link in blog post or find in recipes on website) on the top. Roll up and eat right away.