Sticky Chicken Fingers with Yogurt Blue Cheese Sauce
User Reviews
5
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Prep Time
15 mins
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Cook Time
30 mins
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Total Time
45 mins
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Servings
4 people
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Course
Main Course
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Cuisine
American
Sticky Chicken Fingers with Yogurt Blue Cheese Sauce
Description
This recipe uses chicken tenderloins seasoned with salt, pepper, and garlic powder, then breaded in flour, egg, and a mixture of panko and seasoned fine breadcrumbs. The coated chicken is baked on a wire rack to maintain crispness without deep frying.
While cooking, a sauce of brown sugar, buffalo wing sauce, butter, and water is heated until combined and simmered briefly to create a sticky glaze applied to the cooked chicken. The glaze adds sweetness and heat.
The yogurt blue cheese sauce is made by mixing plain Greek yogurt with lemon juice, blue cheese crumbles, sliced green onion, and seasoning, creating a creamy, zesty dip to complement the sticky chicken fingers' bold flavors.
Serving these chicken fingers with the sauce allows for a balance between spicy, sweet, and tangy notes, enhancing the overall eating experience.
Ingredients
sticky chicken
- 1 pound chicken tenderloin
- salt kosher salt
- black pepper kosher salt
- garlic powder
- 1 cup flour
- 2 egg lightly beaten, large
- 3/4 cup panko breadcrumbs
- ¼ cup breadcrumb fine, seasoned
- olive oil or nonstick spray, coconut oil spray, avocado oil spray, etc, spray
- 1 cup brown sugar
- ¼ cup buffalo wing sauce
- 3 tablespoons butter unsalted
- 1 tablespoon water
yogurt blue cheese
- 1 cup yogurt plain, Greek
- 1 lemon juiced
- salt big pinch, kosher
- black pepper big pinch, kosher
- ¾ cup blue cheese crumbled
- 2 green onion thinly sliced
Instructions
- Preheat the oven to 425 degrees F. Line a baking sheet with a wire rack. Spray the wire rack with nonstick (or olive oil/coconut oil/avocado oil) spray. This is key so the breading sticks to the chicken!
- Line up 3 bowls or large plates. Put the flour in one, the eggs in the second and stir together both breadcrumbs in the third.
- Sprinkle the chicken all over with salt, pepper and garlic powder, covering both sides. Dip each piece of chicken in the flour, covering completely. Then dip in the egg, then in the breadcrumb mixture, pressing gently so the crumbs adhere. Place each chicken piece on the sprayed wire rack.
- Bake the chicken for 12 minutes, then gently flip and bake for 12 minutes more.
- While the chicken is baking, heat the brown sugar, wing sauce, butter and water in a saucepan over medium heat. Whisk until the sugar dissolves. Let the mixture come to a boil (watch it the entire time!) then reduce it to a simmer and cook for 2 minutes. Turn off the heat and let the mixture cool while the chicken finishes.
- When the chicken is done, gently lift it on the wire rack with a spatula or tongs. Place it on a plate or in a bowl and drizzle it with the sauce. Don’t let the chicken sit too much in the sauce, because the sauce gets stickier and thicker as it sits, and it will rip off the breading! So toss in the sauce, then serve on plates with the dip. Enjoy!
yogurt blue cheese
- Mix all ingredients together in a bowl, mashing the blue cheese in as you stir. Serve immediately! You can make this ahead of time and store it in the fridge.
User Reviews
Overall Rating
5
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