Buffalo chicken tenders with blue cheese yoghurt dip

Buffalo chicken tenders with blue cheese yoghurt dip Easy Food

Serves 4

For the sauce:
120g blue cheese
5 tbsp Greek yoghurt
1-2 tsp olive oil

For the goujons:
4 chicken fillets, cut into goujons
300ml buttermilk
150g breadcrumbs, panko or regular
130g plain flour
1 tsp paprika
½ tsp salt
Cooking spray

For the sauce:
200g Buffalo wing sauce, e.g. Frank’s
60g butter
3 tbsp honey

To serve:
Tortilla wraps
Cos or Little Gem lettuce, chopped

  1. Place all of the ingredients for the dip in a food processor and whizz until smooth. Set aside.
  2. Preheat the oven to 190˚C/170˚C fan/gas mark 5. Line a large baking tray with parchment paper and spray with cooking spray.
  3. Put the breadcrumbs, flour, paprika and salt in a large shallow bowl and mix to combine. Put the buttermilk in a second bowl.
  4. Dip each chicken tender into the buttermilk, then dredge in the breadcrumb mixture, pressing it on to coat. Place the coated chicken goujons on the prepared baking tray. Spray with a little cooking spray and bake for 15 minutes.
  5. Place all of the ingredients for the sauce in a saucepan and cook over a low heat, stirring, until the butter melts. Simmer for five minutes, then remove from the heat and set aside.
  6. Remove the chicken from the oven and dip each goujon into the sauce, holding them gently so that the coating doesn’t slide off.
  7. Place back on the baking tray and return to the oven for a further 5-6 minutes.
  8. Transfer the chicken onto a wire rack to cool.
  9. Serve the chicken in wraps with some chopped lettuce and the blue cheese sauce.

Per serving: 560kcals, 23.9g fat (10.9g saturated), 40.2g carbs (15.8g sugars), 44.8g protein, 1.6g fibre, 0.784g sodium

Serve with chips, using the sauce as a dip, if preferred. If you don’t like blue cheese, try using Feta instead.

Check out our guide for tips on how to bread things without the mess.