This recipe serves 4.
2 ½ cups panko crumbs (Japanese breadcrumbs)
Kosher salt and freshly ground black pepper
1 ½ lb. chicken tenders Marinade for chicken tenders:
1/4 cup mayonnaise
1 TBS hot pepper sauce (Frank’s Red Hot)
¼ tsp cayenne Blue Cheese Dipping Sauce
½ cup mayonnaise
¾ cup crumbled blue cheese (about 4 oz.)
½ cup sour cream
3 TBS milk
Pour the panko into a shallow dish (a pie pan) and toss with ¾ tsp. salt and ¼ tsp. pepper.
Trim off any exposed tendon ends from the wide tips of the chicken tenders, if necessary.
In a medium bowl, whisk ¼ cup of mayonnaise with hot sauce, cayenne, and 1/8 tsp salt. Add the chicken and coat well.
Then sprinkle panko on individual chicken tenders, coating each completely. Then arrange in a single layer on a heavy-duty rimmed baking sheet. Place in refrigerator while you heat the oven and make the sauce.
Position an oven rack 6 inches from the heat element and heat on high broil for at least 10 minutes. Meanwhile, combine the remaining ½ cup mayonnaise with the blue cheese, sour cream, milk, ½ 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 after 4 minutes, and broil another 4 to 6 minutes on other side, depending on how thick tenders are. Should be golden brown in spots and cooked through. Rotate the pan as needed for even browning.
Transfer the tenders to a platter or to individual plates and serve with the dipping sauce. Additionally, serve with fresh carrots and celery sticks, just like you would chicken wings.
