Pan-Fried Chicken Fingers With Spicy Dipping Sauce Recipe

Name: Pan-Fried Chicken Fingers With Spicy Dipping Sauce
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
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 (such as Kashi 7-Grain Flakes), finely crushed (about 2 1/2 cups); 1 pound chicken breast tenders; 1/4 teaspoon salt; 1 1/2 tablespoons canola oil

Servings: persons

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 (such as Kashi 7-Grain 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, 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.

444

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 15 ingredients. The key ingredients include: Sauce:, 1/4 cup canola mayonnaise, 2 teaspoons Sriracha (hot chile sauce, such as Huy Fong), 1 teaspoon fresh lime juice, and more.

Yes, Pan-Fried Chicken Fingers With Spicy Dipping Sauce falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Pan-Fried Chicken Fingers With Spicy Dipping Sauce

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