1. Drizzle of Canola Oil
2. Preheat oven to 350 degrees F.
3. Set up three shallow bowls; one mixed with flour plus salt and pepper; one with eggs and milk whisked together and finally one with breadcrumbs and potato flakes combined.
4. Dredge the chicken in the flour mixture, followed by the egg wash and finally dredge in the breadcrumbs-potato flakes mixture.
5. Place on a baking sheet and drizzle with the canola oil.
6. Bake 30 – 35 minutes or until the juices run clear.

Grape Dipping Sauce:

1. Place all of the ingredients for the dip in a food processor and blend.
2. In each glass, place ice cubes, add Kool-Aid and Seltzer. Stir and garnish with cherries and citrus slices.
3. In a large bowl whip the whipping cream.
4. In a separate bowl whisk together vanilla, salt, Cherry Kool Aid and the condensed milk.
5. Fold the whipped cream into the condensed milk mixture.
6. Place into a container and place in the freezer for one hour before adding the halved cherries. Once the ice cream has chilled and thickened a little, stir in halved Maraschino cherries. Return to freezer for at least 5 – 6 hours.

Kool-Aid Cherry Sauce:

1. In a small saucepan over low heat, whisk cornstarch, Kool-Aid and water until the mixture thickens into a sauce. Drizzle over ice cream before serving. Top with whipped cream and a cherry.