Baked Panko-Crusted Chicken Fingers with Greek Yogurt Ranch Dip

• 1- 1/2 pound Boneless, Skinless Chicken Breast Meat, Sliced Lengthwise Into 1 1/2-inch Thick Strips
• Salt And Freshly Ground Black Pepper, To Taste
• 1 cup Whole Wheat Flour
• 2 whole Eggs, Beaten
• 2 cups Panko
• 12 whole Celery Sticks, For Serving (optional)
• 1 cup Greek Yogurt
• 3 Tablespoons Chopped Fresh Chives
• 1 teaspoon Onion Powder
• 1 teaspoon Garlic Powder
• 1 teaspoon Dried Parsley
• Salt And Freshly Ground Black Pepper, To Taste

1. 1.
2. Preheat oven to 375 degrees F. 2.
3. Season the chicken strips with salt and pepper.
4. Place the flour, egg and panko in three separate, shallow bowls.
5. One at a time, dredge each piece of chicken in the flour, followed by the egg and finally the panko.
6. 3.
7. Place coated fingers on a parchment-lined rimmed baking sheet.
8. Transfer to the oven and bake for 12-15 minutes until cooked through and lightly golden brown.
9. 4.
10. In a small bowl combine the Greek yogurt, chives, onion powder, garlic powder and parsley.
11. Stir to combine.
12. Serve as a dipping sauce for the chicken fingers and celery sticks, if using.
13. Notes: When coating the chicken fingers, be sure to use the wet hand, dry hand method to prevent the coating mixture from building up on your fingers.

chicken, salt, whole wheat flour, eggs, celery, greek yogurt, fresh chives, onion powder, garlic, parsley, salt

Taken from tastykitchen.com/recipes/main-courses/baked-panko-crusted-chicken-fingers-with-greek-yogurt-ranch-dip/ (may not work)