Baked Chicken Tenders

cooking.nytimes.com

JLapan

subheading: FOR THE DIP:

1 ½ cups full-fat Greek yogurt, labneh or sour cream

¼ cup finely chopped chives

¼ cup finely chopped parsley

2 tablespoons finely chopped dill

2 tablespoons fresh lemon juice

1 small garlic clove, finely grated or chopped

Kosher salt and freshly ground pepper

subheading: FOR THE CHICKEN:

1 ½ pounds boneless, skinless chicken breasts

Kosher salt and freshly ground pepper

1 cup all-purpose flour

2 teaspoons smoked paprika

2 large eggs, beaten to blend

2 cups bread crumbs (preferably panko or other coarse bread crumbs)

3 tablespoons olive oil

Directions at cooking.nytimes.com

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