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.
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