Fried chicken with warm blue cheese sauce recipe
 Nothing beats tender, crisp chicken dippers straight from the pan and the rich and creamy blue cheese dip turns this simple dish into sensational party food. 3 tbsp plain flour2 large free-range eggs100g/3½oz dried white breadcrumbs300–350g/10½–12oz chicken mini fillets (around 6–7 fillets)5 tbsp sunflower oilsalt and freshly ground black pepper 3 tbsp plain flour 2 large free-range eggs 100g/3½oz dried white breadcrumbs 300–350g/10½–12oz chicken mini fillets (around 6–7 fillets) 5 tbsp sunflower oil salt and freshly ground black pepper 100ml/3½fl oz double cream50g/1¾oz soft, rindless blue cheese2–3 sprigs thyme1 garlic clove, lightly bashed with the side of a knife or bottom of a saucepan 100ml/3½fl oz double cream 50g/1¾oz soft, rindless blue cheese 2–3 sprigs thyme 1 garlic clove, lightly bashed with the side of a knife or bottom of a saucepan Method Put the flour on a plate and season generously with salt and pepper. Beat the eggs in a shallow bowl. Spread half the breadcrumbs over a plate.Snip off any white tendons from the chicken fillets. Dip the chicken fillets in the flour to lightly coat, then dip in the egg and finally coat generously with the breadcrumbs. Transfer the breaded fillets to a plate or tray as they are coated. Replace the breadcrumbs after half the chicken fillets have been coated. Heat the oil in a large frying pan over a medium heat and fry the chicken pieces for 3–4 minutes on each side, or until golden, crisp and cooked through. You may need to do this in batches, adding more oil if necessary.While the chicken is frying, put the cream, cheese, thyme and garlic clove in a small saucepan and heat together until the cheese melts, stirring regularly. Remove the thyme and garlic and season the sauce with a little salt and some ground black pepper. Drain the chicken on kitchen paper and divide between three plates. Serve with the blue cheese sauce alongside. Put the flour on a plate and season generously with salt and pepper. Beat the eggs in a shallow bowl. Spread half the breadcrumbs over a plate. Put the flour on a plate and season generously with salt and pepper. Beat the eggs in a shallow bowl. Spread half the breadcrumbs over a plate. Snip off any white tendons from the chicken fillets. Dip the chicken fillets in the flour to lightly coat, then dip in the egg and finally coat generously with the breadcrumbs. Transfer the breaded fillets to a plate or tray as they are coated. Replace the breadcrumbs after half the chicken fillets have been coated. Snip off any white tendons from the chicken fillets. Dip the chicken fillets in the flour to lightly coat, then dip in the egg and finally coat generously with the breadcrumbs. Transfer the breaded fillets to a plate or tray as they are coated. Replace the breadcrumbs after half the chicken fillets have been coated. Heat the oil in a large frying pan over a medium heat and fry the chicken pieces for 3–4 minutes on each side, or until golden, crisp and cooked through. You may need to do this in batches, adding more oil if necessary. Heat the oil in a large frying pan over a medium heat and fry the chicken pieces for 3–4 minutes on each side, or until golden, crisp and cooked through. You may need to do this in batches, adding more oil if necessary. While the chicken is frying, put the cream, cheese, thyme and garlic clove in a small saucepan and heat together until the cheese melts, stirring regularly. Remove the thyme and garlic and season the sauce with a little salt and some ground black pepper. While the chicken is frying, put the cream, cheese, thyme and garlic clove in a small saucepan and heat together until the cheese melts, stirring regularly. Remove the thyme and garlic and season the sauce with a little salt and some ground black pepper. Drain the chicken on kitchen paper and divide between three plates. Serve with the blue cheese sauce alongside. Drain the chicken on kitchen paper and divide between three plates. Serve with the blue cheese sauce alongside.