Crisp Spicy Chicken Tenders With Blue Cheese Dipping Sauce Recipes

Steps:

• Heat several inches of oil in a deep pot to 375 degrees F.
• For the chicken: In a large plastic zip top bag, combine flour, marinade mix and pepper. Set aside. In another bag, add corn bran. Using a rolling pin, gently crush cereal to coarse ground crumbs. Mix egg and milk in a shallow bowl. Soak chicken strips in buttermilk mixture. Take a few strips at a time, and toss in seasoned flour mix. Shake off excess flour and dip in buttermilk mix again. Toss in cereal crumbs. Repeat with remaining chicken strips. Fry chicken strips in batches until golden brown and cooked through, about 6 to 7 minutes per batch. Drain on paper towels. Serve with dipping sauces.
• For the dipping sauces: Make the ketchup sauce. In a small bowl, combine ketchup, 1/2 cup honey and Worcestershire. Make the mustard sauce. In a small bowl, combine remaining honey and mustard.

Steps:

• Cut chicken into strips.
• Put chicken and buttermilk in plastic bag.
• Shake well, refrigerate for 15 minutes.
• Heat oven to 400°.
• Line a lg baking sheet with foil.
• Put dry ingredients in another plastic bag.
• Add chicken, shake to coat well.
• Place chicken on baking sheet.
• Spray the chicken with cooking spray.
• Bake for 30 minutes, until chicken is done and crisp.
• Sauce: In blender, puree the riccota, cottage cheese, yogurt and half the blue cheese.
• Stir in the remaining blue cheese and the onions.
• Salt and pepper to taste.

Steps:

• In a small bowl, combine water and seasonings; brush over both sides of chicken tenders. Place in a bowl and toss to coat; refrigerate for 15 minutes., Place chicken on a broiler pan coated with cooking spray. Broil 3-4 in. from the heat for 3 minutes on each side or until meat is no longer pink.

Steps:

• Combine all ingredients.
• Chill.
• Serve.