Buffalo chicken tenders with blue cheese yoghurt dip

• porsi: 4

Bahan-bahan

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

Petunjuk

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 bow 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.

Catatan

MAKE IT YOURS:

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