01 -
Mix yogurt, mayo, blue cheese, pepper and hot sauce. Refrigerate.
02 -
Cut into florets no larger than 1 1/2 inches.
03 -
Toss florets with salt, chili powder and garlic powder.
04 -
Dip in egg-water mixture, then coat well with breadcrumbs.
05 -
Cook at 350°F for 7 minutes per side until crispy.
06 -
Serve immediately with blue cheese dip.