Herbed Yogurt Dip Chicken Strips

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.