Rating: 3.5 stars
12 Ratings
  • 1 star values: 1
  • 2 star values: 1
  • 3 star values: 4
  • 4 star values: 4
  • 5 star values: 2

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. 

Kathy Kitchens Downie, RD
Recipe by Cooking Light November 2010

Gallery

John Autry; Styling: Cindy Barr

Recipe Summary

total:
25 mins
Yield:
4 servings (serving size: about 3 ounces chicken fingers and 1 tablespoon sauce)
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • To prepare sauce, combine the mayonnaise, Sriracha, lime juice, and soy sauce in a small bowl, stirring with a whisk. Cover and chill.

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  • 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.

  • Sprinkle chicken evenly with salt. Working with 1 piece at a time, dredge chicken in flour mixture. Dip in egg mixture; dredge in cereal.

  • 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.

Nutrition Facts

414 calories; fat 14g; saturated fat 1.5g; mono fat 7g; poly fat 4.2g; protein 34.3g; carbohydrates 37.6g; fiber 4.5g; cholesterol 156mg; iron 2.8mg; sodium 495mg; calcium 38mg.
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