These were a great alternative to your standard chicken fingers. The sauce definitely had a kick to it, but Tyler altered the recipe a bit so it wasn’t too much. We’ll definitely make these again, I think they’d be great with a variety of dipping sauces, whatever floats your boat!
Pan-Fried Chicken Fingers with Spicy Dipping Sauce (from Cooking Light)
- Sauce:
- 1/4 cup canola mayonnaise
- 1 teaspoons chili-garlic sauce
- 1 teaspoon honey
- 1 teaspoon fresh lime juice
- 1/2 teaspoon lower-sodium soy sauce
- Chicken:
- 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 corn flakes , finely crushed (about 2 1/2 cups)
- 1 pound chicken breast tenders
- 1/4 teaspoon salt
- 1 1/2 tablespoons canola oil
1. To prepare sauce, combine the mayonnaise, chili-garlic sauce, lime juice, honey, 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.
