Baked Panko-Crusted Chicken Fingers with Greek Yogurt Ranch Dip

1. Preheat oven to 375°F.
2. Season the chicken strips with salt and pepper. Place the flour, egg and panko in three separate, shallow bowls. One at a time, dredge each piece of chicken in the flour, followed by the egg and finally the panko.
3. Place coated fingers on a parchment-lined rimmed baking sheet. Transfer to the oven and bake for 12-15 minutes until cooked through and lightly golden brown.
4. In a small bowl combine the Greek yogurt, chives, onion powder, garlic powder and parsley. Stir to combine. Serve as a dipping sauce for the chicken fingers and celery sticks, if using.

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.