I like to add 1/2 tsp of garlic and just a touch more salt to the recipe. Bake the tenders in a preheated oven at 400 F for 20 minutes. The breading for the chicken was great, nice and crisp, with a little heat. I would have to only make this on occasion however since I have to limit my fats, and every form of bleu cheese I've ever sampled is high in both fat and salt. Info. Transfer to a serving bowl. 281 calories; calories from fat 28%; fat 8.7g; saturated fat 2.6g; mono fat 3.2g; poly fat 1.5g; protein 30.8g; carbohydrates 18.4g; fiber 1.3g; cholesterol 77mg; iron 1.9mg; sodium 771mg; calcium 101mg. I read through a lot of the reviews, so I marinated the chicken in the buttermilk and hot sauce before cooking it. Oil the baking tray. Crack 3 eggs into the small bowl. fork or whisk They sound incredible. I will definitely make this one again. Beat the eggs with a fork until they are an even light yellow. Add milk, a teaspoon at a time to thin to desired consistency. Chicken tenders are marinated in buttermilk and hot sauce then coated in crispy panko breadcrumbs and baked then get a tasty bath in a delicious buffalo blue cheese sauce. It's easier if you have someone to help you, you batter--they fry. To make the dip: In a FOOD PROCESSOR combine greek yogurt and blue cheese crumbles and pulse until well combined. Would certainly serve to company. oven. Add the panko bread crumbs to the medium sized bowl. I will definitely be making that again! Baked in the oven, they have a perfectly crisp outside and tender, juice … I did not use the dressing (didn't have the ingredients to do so), but the chicken strips definitely satisfied my craving for fried chicken. 3. This recipes was quick easy and very tasty. Heat oven to 375 F. In a food processor, blend blue cheese, cream cheese, milk, Worcestershire sauce, and black pepper until smooth. Cover and keep chilled until ready to use. Ellen Ecker Ogden Source: EatingWell Magazine, March/April 2008 Combine flour and next 4 ingredients (through salt) in a shallow dish. The rosemary brings out the toasted taste of the breading. this link is to an external site that may or may not meet accessibility guidelines. Wash your hands before and after dipping the tenders. These chicken tenders taste particularly good when dipped in bleu cheese dressing instead of ranch. 1 tablespoon powdered rosemary Did you make this project? 1 pound of chicken tenders 1 TBS sunflower oil For the Dip: 110g of no fat mayonnaise (1/2 cup) 30g of crumbled blue danish blue cheese (1/4 cup) 1 TBS red wine vinegar 1 tsp minced garlic 1/4 tsp fine sea salt 1/4 tsp black pepper Combine the buttermilk and the hot sauce in a bowl. The dip is perfect for Buffalo wings, chicken strips, and vegetable dippers.As a spread, the mixture is an excellent condiment for burgers or fried chicken sandwiches or as a spread for crackers — double the spread mixture for a crowd. If using chicken breasts, cut them on the bias into 1-1/2-inch-wide strips. Aww thanks Goodhart! The hot oil sears the exterior, sealing in juices and keeping out most of the fat. Bacon Wrapped Buffalo Chicken Tenders with a lighter Blue Cheese Dipping Sauce made with greek yogurt….it was a total home run….or field goal. Do not interrupt this task to do anything else. Normally I love recipes on here but these were terrible. Very good, tasty and not greasy. 1. 2-3 tablespoons water 4 oz. It adds a creamy texture, without overpowering the chicken. For the adults, the bleu cheese and rosemary is sophisticated enough to serve at a children's party or for a nice afternoon watching the game with some cocktails. 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