Yield
16 servings (serving size: 2 pieces chicken and 2 tablespoons dip)

How to Make It

Step 1

Cut each chicken breast half into 8 pieces. Combine chicken pieces and 1/3 cup buttermilk in a heavy-duty zip-top plastic bag; seal bag, and marinate in refrigerator 30 minutes.

Step 2

Preheat oven to 425°.

Step 3

To prepare dip, combine mayonnaise and next 6 ingredients in a small bowl.

Step 4

Remove chicken from bag; discard marinade. Insert a wooden pick into each chicken piece. Dredge chicken in breadcrumbs. Place on a baking sheet coated with cooking spray. Coat breaded chicken with cooking spray. Bake at 425° for 10 minutes. Serve warm with dip.

Oxmoor House Healthy Eating Collection

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