Instead of batter-coated, deep-fried chicken drowning in fatty sauce, our chicken gets a crunchy exterior from cereal and is served with just enough spicy mayo for dipping. Use less hot chile sauce (or none at all) if serving to children.
Siracha (hot chili sauce, such as Huy Fong)
fresh lime juice
lower sodium soy sauce
Freshly ground black pepper
whole-grain flake cereal
chicken breast tenders
- To prepare sauce, combine the mayonnaise, Sriracha, lime juice, and soy sauce in a small bowl, stirring with a whisk. Cover and chill.
- 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.
- Sprinkle chicken evenly with salt. Working with 1 piece at a time, dredge chicken in flour mixture. Dip in egg mixture; dredge in cereal.
- 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.
Photo: John Autry; Styling: Cindy Barr
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