Directions

Treasure Cave blue cheese dressing:

1. In a small mixing bowl add buttermilk, sour cream, mayonnaise, lemon juice, sugar, onion powder, garlic powder, salt and black pepper. Fold in the Treasure Cave Crumbled Blue Cheese and set aside. Treasure Cave Crumbled Blue Cheese is salty and a bit funky, which compliments the tangy flavors in the dressing.

Chicken tenders:

1. Pat dry and place them in a mixing bowl. Add adobo, sazon, onion powder, garlic powder, chicken bouillon, buttermilk, hot sauce and pickled jalapeño brine. Allow the chicken to soak in the marinade for at least 30 minutes.
2. In another mixing bowl, add flour, cornstarch, adobo, sazon, onion powder, garlic powder, salt and black pepper. Stir until well combined. Dredge the chicken tenders in the flour mixture. Press the flour into the chicken to make sure the coating sticks and doesn't fall off when frying. Shake off the excess flour and place the chicken tenders on a cooling rack. Allow the chicken to rest for 30 minutes so that the coating can dry a bit before frying. Fry the chicken at 375 degrees F for 5-7 minutes or until golden brown. Dice the chicken tenders into bite-sized chunks.

French fries:

1. Wash and peel the potatoes. Cut the potatoes into french fries and soak them in cold water for about 15 minutes to remove some of the starch. Drain and pat the potatoes dry with a kitchen towel. Fry the french fries at 275 degrees F for 8-10 minutes. Allow the fries to cool completely and then fry again at 350 degrees F for 5-7 minutes or until golden brown. Season lightly with salt. Place the fries on a baking sheet. Top with shredded mozzarella. Bake at 375 degrees F for 5-8 minutes or until the cheese has melted.
2. Assemble: Add chicken on top of the french fries. Drizzle with hot sauce and Treasure Cave blue cheese dressing. Sprinkle with Treasure Cave Crumbled Blue Cheese. Garnish with diced chives.