Juicy chicken tenders with a simple blue cheese sauce
Cut the chicken breast into strips and marinate in some buttermilk, pickle juice, bbq sauce and spices (paprika, garlic powder, white pepper, cajun seasoning and turmeric) for about half an hour
Put flour and the same spice mix (paprika, garlic powder, white pepper, cajun seasoning and turmeric, plus some salt this time) into a bowl. Then dip your chicken strips in the flour, then egg wash then breadcrumbs.
Get some frying oil into a pot and once it reaches 175 Celsius, deep fry the chicken for 4 minutes. Let it rest on a tissue to absorb excess oil.
Put your extra thick double cream into a saucepan and, just before it reaches boiling, turn off the heat and add in your Roquefort cheese. You do not want the cheese to boil!