Facebook LinkedIn Email Pinterest Twitter Instagram YouTube Icon Navigation Search Icon Main Search Icon Video Play Icon Plus Icon Minus Icon Check Icon Print Icon Note Icon Heart Icon Filled Heart Icon Single Arrow Icon Double Arrow Icon Hamburger Icon TV Icon Close Icon Sorted Hamburger/Search Icon

Crisp & Spicy Chicken Tenders with Blue Cheese Dipping Sauce

Scott Phillips

Servings: four.



  • 2-1/2 cups panko (Japanese breadcrumbs)
  • Kosher salt and freshly ground black pepper
  • 1-1/2 lb. chicken tenders
  • 3/4 cup mayonnaise
  • 1 Tbs. hot pepper sauce (I like Frank’s Red Hot)
  • 1/4 tsp. cayenne
  • 3/4 cup crumbled blue cheese (about 4 oz.)
  • 1/2 cup sour cream
  • 3 Tbs. milk

Nutritional Information

  • Calories (kcal) : 710
  • Fat Calories (kcal): 460
  • Fat (g): 51
  • Saturated Fat (g): 14
  • Polyunsaturated Fat (g): 1.5
  • Monounsaturated Fat (g): 5
  • Cholesterol (mg): 140
  • Sodium (mg): 1190
  • Carbohydrates (g): 18
  • Fiber (g): 1
  • Protein (g): 43


  • Pour the panko into a shallow dish (like a pie pan) and toss with 3/4 tsp. salt and 1/4 tsp. pepper.

    Trim off any exposed tendon ends from the wide tips of the chicken tenders, if necessary. In a medium bowl, whisk 1/4 cup of the mayonnaise with the hot sauce, cayenne, and 1/8 tsp. salt. Add the chicken and toss with your hands to coat well. Coat each tender in the panko and arrange in a single layer on a heavy-duty rimmed baking sheet. Refrigerate while you heat the broiler and make the sauce. Position an oven rack 6 inches from the broiler element and heat the broiler on high for at least 10 minutes.

    Meanwhile, combine the remaining 1/2 cup mayonnaise with the blue cheese, sour cream, milk, 1/2 tsp. salt, and a few grinds of pepper in a medium bowl. Whisk until well combined and only small bits of cheese remain intact. Broil the tenders, flipping once, until they are crisp and golden brown in spots on the outside and cooked through, 4 to 6 minutes per side (rotate the pan as needed for even browning). Transfer the tenders to a platter or to individual plates and serve with the dipping sauce.

As with Buffalo wings, fresh carrot and celery sticks are perfect here.


Rate or Review

Reviews (6 reviews)

  • mmeckstr | 09/09/2012

    These were the crispest, most flavorful chicken tenders I have ever made! They were spicy but not overwhelmingly so - more flavor than spice I would say. Either way, this is my new go to recipe for chicken tenders. Perfect for game day! :-)

  • sweetberryfield | 11/28/2010

    not a fan, needs to be hotter

  • twood | 10/21/2010

    This was so easy! I have tried a few different ways of baking instead of frying "breaded" chicken, and this is by far the best and easiest. I would even change this up with herbs and parmesan instead of the hot sauce for variation. Great for a week night... or a party!

Show More

Rate this Recipe

Write a Review

Delicious Dish

Find the inspiration you crave for your love of cooking

Fine Cooking Magazine

Subscribe today
and save up to 50%

Already a subscriber? Log in.


View All


Follow Fine Cooking on your favorite social networks

We hope you’ve enjoyed your free articles. To keep reading, subscribe today.

Get the print magazine, 25 years of back issues online, over 7,000 recipes, and more.

Start your FREE trial