Buffalo Chicken Tenders with Blue Cheese Sauce

Sun, 2 February 2025

For the chicken marinade 750g raw chicken breast cut lengthways into slices 1 tsp garlic granules 1 tsp Cajun seasoning T1 tsp paprika 1½ cups low fa- Greek yogurt Salt and pepper to season 2 tsp siracha or hot sauce

For the crumb 4 cups crushed cornflakes 1 cup panko Breadcrumbs

For the blue cheese sauce

3 garlic cloves crushed

2 tblsp low fat Greek yogurt

2 tblsp low fat creme fraiche

Juice of half lemon

1 tsp white wine vinegar

1 tblsp mayonnaise

75g blue cheese

Pepper

 

Method:

· Mix all the marinade ingredients for the chicken in a bowl, then add the chicken strips and mix well. Marinate for 3 hours or overnight in the fridge.

· Remove chicken from the fridge and preheat a frying pan with 3 tablespoons of olive oil to a medium heat.

· Mix the ingredients for the crumb together.

· Dip the chicken tenders in the panko and cornflake crumb, and repeat the process until all the chicken is coated.

· Preheat oven to 160C.

· Place the chicken in the frying pan and fry gently on both sides until browned. Then remove and place in an oven-proof tray on greaseproof paper..

· Place in the oven for 10-12 minutes until cooked through.

· Alternatively for a healthier option, after crumbing, leave out the place the chicken in the oven-proof tray on greaseproof paper and bake in the oven for 25 minutes.

· To make the blue cheese dressing, blitz all the ingredients together in a food processor for 30 seconds.

· Serve the chicken with blue cheese dressing and a few sticks of celery. The tenders are also great to serve in burger buns for the kids.