Crispy Oven-Fried Chicken Tenders with Garlic-Herb Yogurt Dip

nerdswithknives.com

Cookonasan

subheading: FOR THE DIP:

2 tablespoons (30ml) fresh lemon juice

1 small garlic clove, finely grated or chopped (about ½ teaspoon)

1½ cups (425g) Greek yogurt or sour cream

2 tablespoons (5g) finely chopped chives

2 tablespoons (5g) finely chopped parsley

2 tablespoons (5g) finely chopped basil

Coarse kosher salt and freshly ground pepper, to taste

subheading: FOR THE CHICKEN:

2 tablespoons (30g) unsalted butter

1½ cups (125g) panko bread crumbs

1 ½ pounds (650g) chicken tenders or boneless, skinless breasts cut into strips

Coarse kosher salt and freshly ground black pepper, to taste

2 large garlic cloves, finely grated or minced (about 1 tablespoon)

1 teaspoon finely grated lemon zest

2 tablespoons (25g) mayonnaise

1 tablespoon (16g) smooth dijon mustard

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