45 minutes
Crispy chicken strips served with a refreshing herbed yogurt dip, perfect for a light meal or appetizer.
Chives, finely chopped
cups
Flat Leaf Parsley, finely chopped
cups
Dill, finely chopped
tablespoons
tablespoons
Garlic Clove, finely grated
each
to taste
to taste
Chicken Breasts, boneless and skinless
0 lb
cups
teaspoons
Large Eggs, beaten
each
cups
tablespoons
1. Prepare the Dip
In a small bowl, combine yogurt, chives, parsley, dill, lemon juice, and garlic. Season with salt and pepper to taste. Set aside for flavors to meld.
2. Prep the Chicken
Preheat oven to 450°F (230°C). Slice chicken breasts lengthwise into 1 1/4-inch-wide strips. Season with salt and pepper.
3. Dredging Station
In a medium bowl, mix flour and paprika. Season with salt and pepper. In a large bowl, whisk eggs with 1 teaspoon water. Season with salt and pepper. Place bread crumbs in a large bowl or shallow dish. Season with salt and pepper.
4. Coat the Chicken
Toss chicken in flour mixture to coat evenly, shake off excess. Dip into egg wash, allowing excess to drip off. Press into bread crumbs, ensuring a good coat. Shake off excess. Place on a plate.
5. Bake the Chicken
Arrange breaded chicken strips on a foil- or parchment-lined baking sheet. Drizzle with olive oil. Bake until one side is beginning to brown, about 6-8 minutes. Flip and bake until golden brown and crisp, another 6-8 minutes.
6. Serve and Enjoy
Serve the crispy chicken strips with the herbed yogurt dip.
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