Crunchy Chicken Fingers with Sriracha Dipping Sauce

Ingredients

• 1 1/2 lbs boneless skinless chicken breasts, cut into 1 1/2-inch strips

• 1 cup mayonnaise, divided

• 1 tsp paprika

• 1/2 tsp salt

• 1/2 tsp black pepper

• 1 tsp garlic powder, divided

• 2 cups crushed corn flakes cereal

• 1 ml canola oil

• 2 tbsp Sriracha

• 1 tbsp liquid honey

Preparation

Preheat oven to 425 F (220  C). In medium bowl, combine chicken, 1/2 cup (125 ml) mayonnaise, paprika, salt, pepper and 1/2 tsp (2 ml) garlic powder, stirring to coat chicken. Place cereal in shallow bowl. Dip each piece of chicken in cereal, pressing to coat.

Place chicken on parchment-lined rimmed baking sheet and drizzle with oil. Discard excess cereal. Bake for 12 to 15 minutes or until chicken is crisp and no longer pink inside.

Meanwhile, in small bowl, combine remaining mayonnaise, Sriracha, honey and remaining garlic powder. Serve chicken with sauce.

Preparation time: 10 minutes; total time: 25 minutes.

Makes six servings, 467 calories each.

- Canadian Food Focus