| 8 chicken mini fillets | |
| 300ml buttermilk | |
| 1½ tsp garlic granules | |
| 1½ tsp onion powder | |
| 1 tsp dried thyme | |
| ½ tsp cayenne pepper | |
| 150g plain flour | |
| 80ml Red Hot Wings Sauce | |
| ** For Dressing ** | |
| 50g Greek yoghurt | |
| 50g sour cream | |
| 1 tbsp mayonnaise | |
| 35g blue cheese, crumbled | |
| Squeeze of lemon juice | |
| 2 dashes of Worcestershire sauce |
| 1. | Preheat the oven to 140°C/120°C fan/Gas 1. |
| 2. | Put the chicken into a bowl with the buttermilk, garlic granules, onion powder, thyme, cayenne pepper and a little salt and pepper. Mix well. |
| 3. | Heat a one-third depth of oil in a large pan to 190°C, or until a cube of bread browns in 25 seconds. |
| 4. | Meanwhile, mix all the dressing ingredients together. Season to taste |
| 5. | Put the flour into a shallow bowl, add some salt and pepper and mix well. Take a mini fillet out of the marinade, keeping as much buttermilk on it as possible, and coat in the flour. Transfer to a plate while you repeat this step with 3 more fillets. |
| 6. | Once the oil has reached temperature, carefully add the coated fillets and cook for 4–5 minutes, or until deep golden brown and cooked through. Drain on kitchen paper, then transfer to a baking tray and place in the oven to keep warm. |
| 7. | Flour the remaining chicken fillets while you bring the oil back up to temperature. When it’s hot enough, carefully add the fillets and cook for 4–5 minutes. Drain on kitchen paper, then keep warm with the other fillets. |
| 8. | Pour the Red Hot Wings Sauce and blue cheese dressing into serving bowls, and serve alongside the chicken with celery sticks and lettuce. |