Pan-Fried Chicken Fingers With Spicy Dipping Sauce

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1/4 cup canola mayonnaise

2 teaspoons Sriracha (hot chile sauce, such as Huy Fong)

1 teaspoon fresh lime juice

1/2 teaspoon lower-sodium soy sauce

1/4 cup all-purpose flour

1 1/2 teaspoons freshly ground black pepper

1 1/2 teaspoons paprika

2 large eggs, lightly beaten

1 tablespoon water

3 cups whole-grain flake cereal (such as Kashi 7-Grain Flakes), finely crushed (about 2 1/2 cups)

1 pound chicken breast tenders

1/4 teaspoon salt

1 1/2 tablespoons canola oil

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