"FRIED" CHICKEN FINGERS WITH HERBED RANCH DIP

Provided by Damaris Phillips

Time 30m

Yield 4 to 6 servings

Number Of Ingredients 18

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1 1/2 pounds boneless skinless chicken breast, cut into 1 1/2-inch-wide strips
1 1/2 teaspoons kosher salt
1 1/2 teaspoons freshly ground black pepper
1 cup all-purpose flour
1 cup Greek yogurt
2 teaspoons chipotle powder, optional
1 1/2 cups fine breadcrumbs
1 teaspoon garlic powder
1 teaspoon mustard powder
Nonstick cooking spray
1 cup creme fraiche or sour cream
1/2 cup mayonnaise
2 tablespoons fresh lemon juice
1/4 cup chopped fresh basil
1/4 cup fresh parsley leaves, chopped
2 tablespoons sliced fresh chives
1 teaspoon fresh thyme leaves, chopped
Kosher salt and freshly ground black pepper

Steps:

Preheat the oven to 400 degrees F.
For the chicken: Season the chicken breast strips with the salt and pepper. Sprinkle with the flour and toss to coat on all sides.
In a small baking dish, combine the Greek yogurt and chipotle powder if using. Whisk to combine. In a second small baking dish, combine the breadcrumbs, garlic powder and mustard powder. Coat each chicken strip in the yogurt mixture and then the breadcrumb mixture. Place the strips on a wire rack set over a rimmed baking sheet. Repeat until all the strips are completely coated in breadcrumbs. Spray the chicken strips with cooking spray and bake until golden and crunchy and the center is cooked through, 10 to 13 minutes.
While the chicken bakes, make the dip: Whisk together the creme fraiche, mayonnaise, lemon juice, basil, parsley, chives and thyme in a medium bowl. Season with salt and pepper and refrigerate until ready to serve.