Pan-Fried Chicken Fingers with Spicy Dipping Sauce

From Cooking Light



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
3 cups whole-grain flake cereal, finely crushed (about 2 1/2 cups)
1 pound chicken breast tenders
1/4 teaspoon salt
1 1/2 tablespoons canola oil

Directions:
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.

Comments:
These were easy to make and I even managed to not burn them! I usually end up setting the smoke alarm off when I pan-fry, but not this time. Go me! I considered throwing some hot sauce into the egg mixture but didn't. It didn't really need it, but I might do it next time. The sauce was ok, but probably not something I'd bother with again.