Spicy Chicken Fingers with Feta/Blue Cheese Dip

Didi Dalaba


This was a recipe I created using the Ninja's competition. Our three ingredients were; Feta, Captain Crunch Cereal & hotsauce.

I was able to incorporate all the flavors so you can actually taste every component... none is overpowering but actually complement each other!!


★★★★★ 1 vote

1 Hr 30 Min
25 Min


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  • 2 lb
    or 3 medium size boneless skinless chicken breasts
  • 1-1/2 c
    buttermilk, (or make your own using the 1 c per 1 tbls acidic ratio)
  • 1/2 tsp
    onion powder
  • 1/2 tsp
    garlic powder
  • 3 Tbsp
    hot sauce (i used tobasco)

  • 3
  • 3 Tbsp
  • 1 c
    captain crunch cereal
  • 1-1/2 c
    flour *divided*
  • 1/2 tsp
    onion poweder
  • 1/4 tsp
  • 1 c
    seasoned panko bread crumbs (or bread crumbs of your choice)

  • 1/2 c
    feta cheese crumbled fine
  • 1/2 c
  • 1/2 c
    sour cream
  • 1 Tbsp
    chopped fresh parsely
  • 1/4 tsp
    cracked black pepper
  • 1/4 Tbsp
    greek seasoning
  • 1/2 c
    blue cheese dressing

How to Make Spicy Chicken Fingers with Feta/Blue Cheese Dip


  1. Start by filleting the chicken breasts. Once you have achieved 6 breasts, slice the the chicken breasts vertically into strips. Slicing them as thin or thick as you like. Place in a bowl.
  2. To bowl add; seasonings, hotsauce and finally buttermilk. Place in fridge to marinate for approximatey 1/2 - 1 hr.
  3. Meanwhile, as chicken tenders are marinating, prepare you dip. In a small bowl add crumbled feta, blue cheese dressing, mayonnaise, sour cream, seasonings and parsley. Combine thoroughly and pour into a pretty bowl and set in fridge to chill till ready to serve.
  4. In a mini food processor or large one, add the 1 cup of Captain Crunch cereal and pulse till very flour like fine. Set aside.
    On three plates ( I used 2 shallow and 1 rimmed).
    To plate #1 add: 1 cup of flour, paprika and the onion powder, mix till thoroughly combined.
  5. 2nd plate: Add the eggs and water.
    3rd plate: Add the Captain Crunch Cereal, Panko bread crumbs and the other 1/2 c of flour, mix till thoroughly combined.
    Set aside.
  6. At this point, the chicken tenders should be ready. Heat your deep fryer or favorite pan w/ enough oil to deep fry.
    Bring temp to medium high heat.
  7. Drain the marinated chicken tenders. Using tongs or fingers. Dredge the chicken tenders, first into the flour mixture, then the egg mixture, and finally into the panko bread crumb mixture.
  8. Add to frying pan and fry on for 4-5 minutes on each side till golden brown.
  9. Remove to paper lined plate to drain, keep warm, and continue cooking the rest of the tenders.
  10. Serve with dip, fresh lemon slices and sliced veggies (celery, peppers) if desired.


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