In 3 separate, shallow pie plates prepare mixtures of eggs and water, flour, pepper and breadcrumbs with cornflake crumbs. Remove the marinated chicken pieces and bread each strip in the flour mixture, then the egg mixture, followed by the crumb mixture. Discard any excess marinade and dredging ingredients. Heat the butter in a skillet and sauté each finger until golden brown and thoroughly cooked (about 3 minutes per side). Serve with reserved dip.