Pan-Fried Chicken Fingers with Spicy Dipping Sauce

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.