To a mixing bowl add the buttermilk, hot sauce salt and pepper. Mix well.

Add the chicken tenders to a bowl with a lid or ziptop bag and cover well with the buttermilk marinade. Refrigerate for at least 1 hour.

Preheat the oven to 425° F218 °C with the shelf in the center of the oven.

After 1 hour remove the chicken from the refrigerator.

To a shallow dish, add the flour, salt and pepper mix well.

To a separate shallow dish add the egg, salt and pepper and to a 3rd separate dish add the panko, salt, pepper and basil. Mix well.

To a large baking sheet add a wire rack.

Remove 1 chicken tender from the marinade. Dust in the flour until well covered, then dip into the egg and then dip into the panko and cover well with the breadcrumbs. Place onto the baking sheet and repeat with the rest of the chicken tenders.

Bake for 20-25 minutes until golden brown.

To a mixing bowl add the 2/3 of the blue cheese and buttermilk.

Using a fork, mash the blue cheese into the buttermilk until as smooth as possible.

Add the mayonnaise, white wine vinegar, hot sauce salt and pepper and mix to combine.

Stir in the rest of the blue cheese crumbles.

Store in the refrigerator in a tightly sealed container until ready to use.