Kids' Crispy Chicken with Triple Dippers

• In a medium bowl (large bowl for 6 servings), whisk together sour cream, garlic powder, 1 tsp water, and a pinch of salt and pepper. In a separate medium bowl, combine panko with a pinch of salt and pepper. • Pat chicken* dry with paper towels; slice crosswise into ½-inch-thick strips. • Add chicken to bowl with sour cream mixture; turn to evenly coat. Working one piece at a time, press coated chicken into seasoned panko until fully coated in panko. Transfer to a plate.

• Heat a large drizzle of oil in a large, preferably nonstick, pan over medium-high heat. • Once oil is hot enough that a pinch of panko sizzles when added to the pan, add chicken and cook until panko is browned and crispy and chicken is cooked through, 3-4 minutes per side (for 6 servings, you may need to cook in batches). • Transfer chicken to a paper-towel-lined plate. Lightly season with salt.

• To serve: Divide chicken strips, apple slices, cuke rounds, grapes, and dried fruit mix between plates. Serve with your choice of Chick’n Dippin’ Sauce, BBQ Dippin’ Sauce, and ketchup on the side for dipping. • To stash: Let chicken strips cool completely. Refrigerate chicken, apple slices, cuke rounds, grapes, dried fruit mix, and dipping sauces in separate containers and pack as desired!

• Line a baking sheet with parchment paper. • Peel and separate mandarin oranges into segments. • Place chocolate chips in a second small microwave-safe bowl. Microwave until chocolate melts, 60-90 seconds. Lightly season with salt, then stir until smooth.