Make the blue cheese sauce by mixing 200g yogurt, 30g blue cheese, ½ squeeze lemon, 1tsp garlic, salt and pepper.
Coat the 1.5kg chicken in the 500g 0% fat yogurt and 4tbsp hot sauce, then coat in the 250g crushed cornflakes mixed with 1tsp paprika, 1tsp garlic, salt and pepper.
Bake the coated chicken tenders until cooked through.