Crunchy Chicken Fingers with Sriracha Dipping Sauce


Tender and juicy, with a crisp coating, these chicken fingers are always a crowd pleaser. Serve with a salad and crusty buns.

Crunchy Chicken Fingers with Sriracha Dipping Sauce
Crunchy Chicken Fingers with Sriracha Dipping Sauce
  1. 1-1/2 lbs (750 g) boneless skinless chicken breasts, cut into 1-1/2-inch (4 cm) strips
  2. 1 cup (250 mL) mayonnaise, divided
  3. 1 tsp (5 mL) paprika
  4. 1/2 tsp (2 mL) salt
  5. 1/2 tsp (2 mL) black pepper
  6. 1 tsp (5 mL) garlic powder, divided
  7. 2 cups (500 mL) crushed corn flakes cereal
  8. 1 tbsp (15 mL) canola oil
  9. 2 tbsp (30 mL) Sriracha
  10. 1 tbsp (15 mL) liquid honey
  1. Preheat oven to 425°F (220°C). In a 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 a shallow bowl. Dip each piece of chicken in cereal, pressing to coat. Place chicken on a 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.
  2. Meanwhile, in a small bowl, combine remaining mayonnaise, Sriracha, honey and remaining garlic powder. Serve chicken with sauce.
  1. Tip: Turkey breast can also be used in place of chicken in this recipe.
The Best of Bridge

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This recipe appears in our book The Family Slow Cooker (which also includes a sweet snack mix) and can be easily adapted to use up whatever cereal or crispy snacks you may have on hand. We often leave out the peanuts out for friends who may have allergies and to keep the mix school safe. Read More

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These were a staple in the ’70s (when Elizabeth’s mom would have first discovered them) — there is indeed a version called Olive Cheese Balls in the very first Best of Bridge cookbook. The original ladies called them Olive Cheese Puffs and suggested using gherkins or cocktail onions in place of the olives and spicing things up with a half teaspoon of paprika (a little bit of cayenne would also work). Whichever way you go, these freeze beautifully — freeze them after they’ve been fully baked and then reheat them until the dough softens up and the olives inside are warm. Read More

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I thought of this because of the abundance of herbs currently in my garden – you don’t need a recipe so much as an easy formula: slice the top off a small wheel of Camembert or Brie, put it into any sort of ramekin or heat proof dish, top with a few sprigs of fresh herbs (like rosemary and thyme), a drizzle of oil and a good grinding of black pepper.

Slide it into the oven (or onto the back shelf of the barbecue, where you keep buns and such warm) until it’s gooey, and serve with crusty bread, tiny potatoes, or really anything you might eat with cheese. It’s even amazing as a side with a grilled steak. It’s easy being cheesy!

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