Pre-heat the oven to 180c or 350f and line a baking tray with greaseproof paper.
Set up three medium mixing bowls or plates. In the first one place the flour. Season with salt and pepper. In the second bowl place the cracked and beaten eggs. In the third bowl place the breadcrumbs and the Ras El Hanout blend. Mix well.
Using one hand (left) place several of the chicken strips into the seasoned flour.
Toss to coat.
Using your left hand again, move the chicken pieces to the egg wash. Coat thoroughly.
Using your right hand this time, move the chicken strips to the breadcrumb mix and coat the pieces well. Using your left hand again, remove the chicken from the breadcrumbs and place on a baking tray.
Once they are baked, remove from the oven and place in a heated nonstick frying pan with the oil.
Just toss for a minute or two to give a golden look to the chicken.
This last step is completely optional, but finishes off the chicken nicely.
For the dip mix all the ingredients together and place in a bowl to serve.
These go really well with crispy sweet potato oven fries.