Pan-Fried Chicken Fingers with Spicy Dipping Sauce |
|
 |
Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 4 |
|
These lightened-up chicken fingers are dredged in a crunchy cereal coating, lightly pan-fried, and served with a spicy homemade mayo that's perfect for dipping. Ingredients:
1/4 cup canola mayonnaise |
2 teaspoons sriracha (hot chile sauce, such as huy fong) |
1 teaspoon fresh lime juice |
1/2 teaspoon lower-sodium soy sauce |
1/4 cup all-purpose flour |
1 1/2 teaspoons freshly ground black pepper |
1 1/2 teaspoons paprika |
2 large eggs, lightly beaten |
1 tablespoon water |
3 cups whole-grain flake cereal (such as kashi 7-grain flakes), finely crushed (about 2 1/2 cups) |
1 pound chicken breast tenders |
1/4 teaspoon salt |
1 1/2 tablespoons canola oil |
Directions:
1. To prepare sauce, combine the mayonnaise, Sriracha, lime juice, and soy sauce in a small bowl, stirring with a whisk. Cover and chill.
2. To prepare chicken, combine flour, black pepper, and paprika. Place flour mixture in a shallow dish. Combine eggs and 1 tablespoon water; place in another shallow dish. Place crushed cereal in another shallow dish.
3. Sprinkle chicken evenly with salt. Working with 1 piece at a time, dredge chicken in flour mixture. Dip in egg mixture; dredge in cereal.
4. Heat a large skillet over medium-high heat. Add oil to pan, swirling to coat. Add chicken pieces to pan; cook 2 minutes on each side or until done. Serve immediately with sauce.
|
|