Crispy Chicken Fingers

By Blondie

Ingredients

• 6 Tbsp. KRAFT Light Mayo Reduced Fat Mayonnaise, divided
• 2 Tbsp. milk
• 1/4 tsp. ground red pepper (cayenne)
• 4 small boneless skinless chicken breasts (1 lb.), each cut lengthwise into 3 strips
• 1 pkt. SHAKE 'N BAKE Extra Crispy Seasoned Coating Mix
• 2 Tbsp. KRAFT Classic Ranch Dressing
• 2 tsp. chopped green onions

Details

Servings 4
Preparation time 10mins
Cooking time 60mins
Adapted from kraftrecipes.com

Preparation

Step 1

HEAT oven to 400ºF.

MIX 1/4 cup mayo, milk and pepper. Add to chicken in medium bowl; stir until chicken is evenly coated. Refrigerate 30 min. to marinate.

POUR coating mix onto plate. Dip chicken, 1 strip at a time, in coating mix, turning to evenly coat each strip; place in single layer on baking sheet. Discard marinade.

BAKE chicken 20 min. or until done. Meanwhile, mix remaining mayo, dressing and onions.

SERVE chicken with sauce.