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homemade Sticky Chicken Fingers with Yogurt Blue Cheese Sauce. photo
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Sticky Chicken Fingers with Yogurt Blue Cheese Sauce.

Crispy baked chicken tenders tossed in a sweet-spicy sticky sauce and served with a tangy yogurt blue cheese dip.
Prep Time15 minutes
Cook Time20 minutes
Total Time35 minutes
Servings: 4 servings

Ingredients

  • 1 pound chicken tenders
  • kosher salt
  • black pepper
  • garlic powder
  • 1 cup all-purpose flour
  • 2 large eggs lightly beaten
  • 3/4 cup panko breadcrumbs
  • 1/4 cup seasoned fine breadcrumbs
  • nonstick spray (olive, coconut, or avocado oil spray)
  • 1 cup brown sugar
  • 1/4 cup buffalo wing sauce
  • 3 tablespoons unsalted butter
  • 1 tablespoon water
  • 1 cup plain Greek yogurt
  • 1 lemon juiced
  • kosher salt a big pinch (for the dip)
  • black pepper a big pinch (for the dip)
  • 3/4 cup crumbled blue cheese
  • 2 green onions thinly sliced

Instructions

  • Preheat the oven to 425°F (220°C). Line a baking sheet with a wire rack and lightly spray the rack with nonstick spray.
  • Set up a dredging station with three shallow bowls: flour in the first, beaten eggs in the second, and panko plus seasoned fine breadcrumbs combined in the third.
  • Season the chicken tenders all over with kosher salt, black pepper, and garlic powder.
  • Dredge each tender in flour, shaking off excess, then dip into the beaten eggs, and press into the breadcrumb mixture so the coating adheres. Place coated tenders on the prepared wire rack.
  • Bake the chicken for 12 minutes, carefully flip each piece, then bake 8–12 minutes more until golden and cooked through (internal temperature 165°F/74°C).
  • While the chicken bakes, combine brown sugar, buffalo wing sauce, butter, and water in a small saucepan over medium heat. Whisk until the sugar dissolves, bring to a brief boil, then reduce to a simmer and cook for 2 minutes. Remove from heat and let cool slightly.
  • When the chicken is done, use a spatula or tongs to transfer the tenders to a bowl or plate. Drizzle the warm sticky sauce over the chicken and gently toss to coat, then serve immediately to preserve the breading.
  • Make the yogurt blue cheese sauce by mixing Greek yogurt, lemon juice, a big pinch of kosher salt and black pepper, crumbled blue cheese, and sliced green onions; mash the cheese slightly while stirring and serve immediately.

Equipment

  • baking sheet with wire rack
  • Three Shallow Bowls or Plates
  • Measuring Cups and Spoons
  • Small Saucepan
  • Mixing Bowl
  • Whisk
  • Tongs or spatula

Notes

  • Spray the wire rack to help the breading stick during baking.
  • Watch the sauce while boiling to prevent burning.
  • Toss chicken in sauce just before serving to keep breading intact.
  • Mash the blue cheese slightly into the yogurt for a creamier dip.
  • Use room-temperature eggs for easier coating.