For the Chicken Fingers
- 1 cup panko
- 1 cup cornflakes, crushed
- 1 teaspoon smoked paprika
- 2 eggs
- 1 cup flour
- 2-3 pounds chicken breasts
- 1/2 cup honey
- 3 tablespoons apple cider vinegar
- Salt and black pepper, To Taste
- Oil, for cooking
For the Dipping Sauce
- 1 cup mayonnaise
- 1/4 cup ketchup
- 1 tablespoon apple cider vinegar
- 1/4 cup honey
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
To make the chicken fingers: in a heavy skillet, heat canola or vegetable oil. Create a 3 bowl dredging station. Mix panko, corn flakes, paprika, salt, and pepper in a bowl. Pour flour in another bowl, and beat the eggs in another one.
Slice chicken breasts into strips. Dip each breast into flour, then egg, then panko and corn flakes mixture.
In batches, flash fry until golden brown on both sides, 2-4 minutes total (we’re not cooking chicken through. Remove to sheet pan. When all batches are done, bake in 350F oven for 15 minutes or until through.
In a bowl, mix honey and apple cider vinegar. Brush honey glaze lightly on each chicken finger when comes out of oven.
To make the sauce: in a bowl, mix all the ingredients. Serve with chicken fingers.