Spicy Mayo Chicken Dippers
- 4 slices of stale bread
- 2 chicken breast fillets cut into strips
- 6 tbsp Hellmann's Real Mayonnaise
- 4 tbsp yoghurt
- 2 tsp mild chilli powder
Preheat the oven to 180C.
Tear the stale bread into chunks, lay it across a baking tray and toast for 6 minutes, until crisp and golden. Remove from the oven, cover the tray with a clean tea towel and bash the toasted chunks into crumbs with a rolling pin.
Place the chicken strips in a bowl with 2 tbsp of Hellmann’s Real Mayonnaise and mix to coat. Roll the strips in the breadcrumbs so that they are completely covered. Place on a baking tray and oven cook for 15 minutes until they are crisp on the outside and piping hot in the centre.
Place the remaining Hellmann’s mayonnaise in a bowl with the yoghurt and chilli powder and mix to combine. Serve alongside the chicken strips for dipping.