Pan-Fried Chicken Fingers with Spicy Dipping Sauce

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recipe image

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.

Cal/Serv:
414

Yields:

4

Total Time:

0

hours

25

mins

Sauce

1/4
c.

canola mayonnaise

2
tsp.

Siracha (hot chili sauce, such as Huy Fong)

1
tsp.

fresh lime juice

1/2
tsp.

lower sodium soy sauce

Chicken Fingers

1/4
c.

all-purpose flour

1 1/2
tsp.

Freshly ground black pepper

1 1/2
tsp.

paprika

2


large eggs

1
tbsp.

water

3
c.

whole-grain flake cereal

1
lb.

chicken breast tenders

1/4
tsp.

salt

1 1/2
tbsp.

canola oil

  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.

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.

Photo: John Autry; Styling: Cindy Barr

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