Pan-Fried Chicken Fingers with Spicy Dipping Sauce

from Cooking Light

Sauce:
1/4 C canola mayonnaise
2 t Sriracha
1 t fresh lime juice
1/2 t lower-sodium soy sauce

Chicken:
1/4 C all-purpose flour
1 1/2 t freshly ground black pepper
1 1/2 t paprika
2 large eggs, lightly beaten
1 T water
3 C whole-grain flake cereal, finely crushed
1 pound chicken breast tenders
1/4 t salt
1 1/2 T canola oil

1. To prepare sauce, combine all in a small bowl, stirring with a whisk. Cover and chill.
2. To prepare chicken, combine flour, pepper, and paprika. Place flour mix in a shallow dish. Combine eggs and 1 T 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 mix; dredge in cereal.
4. Heat a large skillet over med-high heat. Add oil to pan, swirling to coat. Add chicken pieces to pan; cook 2 min on each side or until done. Serve immediately with sauce.

Yield: 4 servings.