These are the best chicken fingers I think we've ever had ~ so crispy and delicious! The sauce was a bit spicy for me, but it had good flavors, and Jim loved it...maybe just a little less Sriracha next time. :)
Yield: 4 servings (serving size: about 3 ounces chicken fingers and 1 tablespoon sauce)
Ingredients:
Sauce:
* 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
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
* 1 1/2 cups whole-grain flake cereal, finely crushed (about 1 cup)
* 1 pound chicken breast tenders
* 1 1/2 tablespoons canola oil
Preparation:
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. 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.
Nutritional Information:
Calories: 414
Fat: 14g (sat 1.5g,mono 7g,poly 4.2g)
Protein: 34.3g
Carbohydrate: 37.6g
Fiber: 4.5g
Cholesterol: 156mg
Iron: 2.8mg
Sodium: 495mg
Calcium: 38mg
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