Oven-baked Buffalo Chicken Tenders with Feta Dip

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When I was younger, I thought ‘Buffalo wings’ was a funny name for a dish – most definitely mistaking Buffalo, New York with buffaloes the animal.

In any case, I never had the pleasure of tasting authentic Buffalo wings but, having worked on a couple of cookbooks which included the recipe, I was always intrigued by them.

I am not a huge fan of chicken wings however and the whole frying process was holding me back too. So I have tweaked the recipe to make oven-baked Buffalo chicken tenders with feta dip – feta replacing the more traditional blue cheese dip. Why feta instead of blue cheese?

Well mostly because it’s what I happened to have available and it tasted delicious so don’t judge me!

I never thought that oven-baked chicken tenders could taste as good as fried ones but I was very pleasantly surprised!

The chicken is simply dipped in buttermilk and then in the breadcrumb coating and baked for 15 minutes.

You do have to be a little careful in your handling of them so that the coating doesn’t come off – they are not as robust as when fried.

The baked chicken fingers are then dipped in the spicy sauce and go back in the oven for 5 minutes to dry out. Whip your feta with a little Greek yoghurt and a tiny bit of olive oil and you are good to go!

Though my children were very eager to try this, neither of them was happy with how the spicy the chicken fingers were.

I guess it’s an acquired taste for when you get a bit older and you can also have a frosty beer by your side!

However you can serve these Buffalo Chicken Tenders to younger kids straight from the oven – i.e. before you dip them into the spicy sauce.