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Preheat oil in a large skillet over medium high heat. Once warm, add chicken and cook on one side until brown. Flip the chicken and cook through on the other side. Once is cooked, remove from heat and add hot sauce to the hot pan and coat the chicken evenly. Let chicken rest for 10 minutes, thinly slice and reserve.
In a medium-size mixing bowl, whisk together Greek yogurt, buttermilk, white wine vinegar, Dijon, lemon juice, dill, garlic and onion powders, and fresh chives. Reserve.