*Crispy Chicken Tenders w/ Blue Cheese Sauce
Cripy Chicken Tenders w/ Blue Cheese
- 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.
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