Almond-Crusted Chicken Fingers with Yogurt-Herb Dip

Step 1

Stir the yogurt, mayonnaise, herbs, and 1/4 teaspoon of the salt together in a small bowl. Transfer 1/3 cup of the yogurt-herb dip to a large bowl and reserve the rest for serving.

Step 2

Cut the chicken crosswise into 1-inch-wide strips and season with 1/4 teaspoon of the salt. Add the chicken to the large bowl with the yogurt-herb dip and stir to evenly coat.

Step 3

Have a large plate or baking sheet ready. Place the almond meal in a medium shallow bowl. Working with one piece of chicken at a time, place in the almond meal, turn to evenly coat, and place on the plate or baking sheet.

Step 4

Place a couple tablespoons each butter and olive oil in a large frying pan over medium-high heat, enough to coat the pan. Once the butter is melted and bubbling, add a single layer of the chicken (do not crowd the pan). Fry until the chicken is cooked through and the almond meal coating is deeply golden-brown, about 4 minutes per side. Place on a paper towel-lined plate and sprinkle with salt.

Step 5

Add another tablespoon each butter and olive oil to the pan and repeat until all the chicken is cooked. Serve warm with the yogurt-herb dip.