*Crispy Chicken Tenders w/ Blue Cheese Sauce


Cripy Chicken Tenders w/ Blue Cheese Sauce

  • 2  1/2 cups panko
  • Salt and freshly ground pepper
  • 1  1/2 lb chicken, cut into tender-sized pieces
  • 3/4 cup mayonnaise
  • 1 TB Sriracha
  • 1/4 tsp cayenne
  • 3/4 cup crumbled blue cheese (about 4 ounces)
  • 1/2 cup sour cream
  • 3 TB milk

Pour the panko into a shallow dish and toss with 3/4 tsp salt and 1/4 tsp pepper.
\In a  medium bowl, whisk 1/4 cup of the mayonnaise with the hot sauce, cayenne, and 1/8 tsp salt.
Add chicken and toss with your hands to coat well.
Coast each chicken tender in the panko and arrange in a single layer on cooking racks set inside a large baking sheet (the chicken does not touch the baking sheet).
Refrigerate while you heat the broiler and make the sauce.
Position a rack at least 6 inches from the broiler element and heat the broiler on high for at least 10 minutes.
Meanwhile, combine the remaining 1/2 cup mayonnaise with the blue cheese, sour cream, milk, 1/2 tsp salt and a few grinds of pepper in a medium bowl. Whisk until well combined and only small bits of cheese remain intact.
Broil the tenders, flipping once, until they're crisp and golden brown in spots on the outside and cooked through, 4-6 minutes per side (rotate the pan as needed for even browning).
Transfer the tenders to a platter and serve with the dipping sauce.   

Serves 4

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