Ingredients
Scale
2 lbs. boneless, skinless chicken breast, sliced into strips
Salt and freshly ground pepper to taste
2 large eggs
1 cup Italian seasoned Panko Breadcrumbs
1 cup freshly grated Parmigiano-Reggiano
Olive oil
2 Tbsp. butter
1 cup Greek yogurt
¾ cup crumbled blue cheese
juice of ½ a lemon
2 cloves garlic, minced
Salt & freshly ground pepper to taste
Instructions
- Season the chicken strips with salt and pepper.
- In a large shallow bowl, beat eggs with a fork.
- In another shallow bowl, combine bread crumbs and grated cheese.
- Dredge the chicken in the eggs then in the bread crumbs. Then do it again.
- As you prepare the strips, rest them on a parchment lined cookie sheet.
- In a large, nonstick skillet, heat about 1/2 inch oil with butter over medium heat.
- Once the oil is hot enough, add 3 or 4 chicken strips at a time.
- Fry until crispy and golden on both sides and cooked through, about 3 minutes per side.
- Drain on a paper towel lined plate.
- Keep the chicken fingers warm in a preheated 200 degree oven.
- In the meantime, prepare blue cheese dipping sauce.
- In a medium bowl, combine yogurt, blue cheese, lemon juice, garlic, salt and pepper. Transfer to a serving bowl.
- Remove chicken from the oven.
- Serve warm with dipping sauce.