These lightened-up chicken fingers are dredged in a crunchy cereal coating, lightly pan-fried, and served with a spicy homemade mayo that's perfect for dipping.
Yield:
4 servings (serving size: about 3 ounces chicken fingers and 1 tablespoon sauce)
Recipe Time
Total:
25 Minutes
Nutritional Information
Calories
414
Fat
14 g
Satfat
1.5 g
Monofat
7 g
Polyfat
4.2 g
Protein
34.3 g
Carbohydrate
37.6 g
Fiber
4.5 g
Cholesterol
156 mg
Iron
2.8 mg
Sodium
495 mg
Calcium
38 mg
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
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. 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.
Note:
November 2010
Ratings and Reviews ()