Crisp Chicken with Lime Dipping Sauce

This is another recipe from that promotional calendar by the Dairy Farmers of Canada, which somehow isn’t online either… I modified it a bit, by using chicken cutlets instead of drumsticks and increasing the amount of corn flakes accordingly – the version below is mine. We really liked this, especially with the lime sauce! It’s admittedly nothing very original, but sometimes I need to be reminded that I can make coat chicken in cereal and bake it. I served it with Moroccan carrot salad.

For the chicken
1 cup lactose-free milk
2 Tbsp. cider vinegar
1 pinch Korean pepper (or pepper of your choice)
1 chopped garlic clove (or use garlic powder)
12 chicken cutlets (strips)
4 cups corn flake cereals
¼ cup margarine, melted

For the lime dipping sauce
½ cup lactose-free sour cream
1 Tbsp. honey
1 tsp. lime zest
1 Tbsp. lime juice

For the chicken
Combine the milk, vinegar, spices and garlic. Add chicken and leave to marinate for at least 1 hour in the refrigerator.

Preheat oven to 425 °F.

Crush cereals and place on a plate. Remove chicken from the marinade and coat each one with cereal crumbs. Place on a baking sheet covered with parchment paper and brush with melted margarine. Bake for 20 to 25 minutes, until chicken is thoroughly cooked and coating is crisp.

For the lime dipping sauce
Meanwhile, combine the ingredients for the lime dipping sauce and keep refrigerated until ready to serve.