CHICKEN: Place a rack in the upper third of the oven and preheat to 450° F. Spread the sesame seeds on a baking sheet and toast for 2 to 4 minutes or until golden. Transfer to a plate to cool slightly. Coat the same baking sheet and another one with cooking spray and set aside. In a food processor, combine the cereal, oil, salt and garlic powder. Add the cooled sesame seeds and process to fine crumbs. Transfer to a large bowl. In another bowl, whisk together the buttermilk and eggs until well combined. With one hand, dip each piece of chicken in the buttermilk mixture, then drop into the crumb mixture. With the other hand, roll the chicken firmly in the crumbs and place on the baking sheets. Bake for 8 to 10 minutes or until golden. Serve with the plum dipping sauce. Makes 36 pieces, with 78 calories per piece.
