DIRECTIONS
In a small bowl, mix together the yogurt, mustard and honey until well combined.
In a shallow dish, mix together the flour, paprika, pepper and ½ tsp of salt until well combined.
In a second shallow dish, beat the egg until smooth.
In a third dish, place the panko.
Now, dredge the chicken striop in the flour mixture, dip in the egg and roll in the panko to coat.
In a large nonstick skillet, heat 2 tbsps of olive oil over medium heat and cook for 4 to 5 minutes turning occasionally to brown both sides.
Place the chicken on a paper towel lined plate and continue cooking.
Sprinkle the chicken with ½ tsp of salt and serve with honey and mustard mixture for dipping.
Easy, peasy and yummy ! My kids love helping me make these chicken fingers, of course, I do all the work ! Give it a shot and let me know what you think.