Pan-Fried Chicken Fingers With Spicy Dipping Sauce

• 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.

canola mayonnaise, sriracha, lime juice, lower, chicken, allpurpose, freshly ground black pepper, paprika, eggs, water, wholegrain flake cereal, chicken, salt, canola oil

Taken from www.myrecipes.com/recipe/pan-fried-chicken-fingers (may not work)