Oven-baked Buffalo chicken fingers with feta yoghurt dip
Oven-baked Buffalo chicken fingers with feta yoghurt dip – spicy, tender, delicious and meant for sharing!
Servings: 4 servings
- 8 mini chicken breasts tenders
- 300 ml | 10fl oz buttermilk
- 150 g | 5 1/2 oz panko breadcrumbs
- 130 | 4 1/2 plain all purpose flour
- 1 tsp parprika
- 1/2 tsp cayenne papper
- 1/2 tsp salt
- oil spray or a little vegetable oil optional
- For the sauce
- 200 g | 7oz hot chilli sauce Sriracha
- 60 g | 2 oz unsalted butter
- 3 tbsp honey
- 1 tsp garlic granules
- For the feta dip
- 125 g | 4 1/2 oz feta cheese
- 5 tbsp Greek yoghurt or sour cream
- 1-2 tsp olive oil
- finely chopped green onions scallions or chives to garnish
Preheat the oven to 190C (375F). Line a large baking tray with greaseproof paper.
Put the breadcrumbs, flour, paprika, cayenne pepper, and salt in a large shallow bowl and mix to combine. Put the buttermilk in another bowl.
Dip a chicken tender into the buttermilk and then the breadcrumb mixture to coat. Make sure it is evenly coated and use two forks to carefully transfer onto the baking sheet.
Repeat until you have prepared all of the chicken.
Spray with a little oil or gently brush with a little vegetable oil (this is to help them colour - not essential). Bake for 15 minutes.
Prepare the sauce while the chicken is baking. Put all the ingredients in a saucepan and cook, stirring, over low heat until the butter melts. Let the sauce simmer for 5 minutes then take off the heat and set aside.
Remove the chicken from the oven and dip each piece into the sauce. Handle with care as the coating can easily come off.
Place back on the baking sheet and return to the oven for a further 5 minutes.
Transfer the chicken onto a wire rack to cool.
Place all the ingredients for the feta dip into a food processor and blitz until completely smooth.
Serve the chicken with the feta dip on the side and garnish with a handful of chopped chives or spring onions.