Baked chicken tenders

Ingredients

Instructions

1. Make the dip: Mix yogurt, chives, parsley, dill, lemon juice and garlic in a small bowl; season with salt and plenty of pepper. Set aside.
2. Prepare the chicken: Heat oven to 230°C. Cut chicken breasts lengthwise into about 1¼-inch-wide strips. Season with salt and pepper, and set aside.
3. Mix together flour and paprika in a medium bowl, and season with salt and pepper. Place eggs in a large bowl and whisk with 1 teaspoon water. Season with salt and pepper. Put bread crumbs in a large bowl or shallow baking dish, and season with salt and pepper.
4. Working with few pieces at a time, toss the chicken in the flour mixture, making sure it's evenly coated. Shake off excess flour, and dip into egg wash. Shake off any excess.
5. Dip chicken into bread crumb mixture a few pieces at a time, pressing to adhere as many bread crumbs as possible. Shake off any excess, and set chicken aside on a large plate.
6. Place breaded chicken strips on a foil- or parchment-lined rimmed baking sheet. Drizzle with olive oil, and bake until one side is beginning to brown,
   6-8 minutes. Using tongs or a spatula, flip chicken and continue to cook until the other side is golden brown and crisp, another
   6-8 minutes. Serve with herbed yogurt dip.

Nutrition