Boneless Buffalo Tenders with Bleu Cheese Dressing

Boneless Buffalo Tenders

*Jenny gave me this recipe.

3 tbs. buttermilk
3 tbs. Frank’s hot sauce
3 tbs. white vinegar
2 lbs. boneless skinless chicken tenders
6 tbs. flour
6 tbs. cornmeal
2 tbs. Canola oil

Carrot sticks
Celery sticks


Whisk together the buttermilk and only 2 tbs. of the hot sauce and only 2 tbs. of the white vinegar. Add the chicken and let it marinate for up to 45 min. In a separate bowl whisk together the flour and the cornmeal. Take chicken out of the marinade and roll in the flour/cornmeal mixture and fry in the oil for 3-4 min on each side or until it’s browned and cooked through. Combine the remaining 1 tbs. of hot sauce and 1 tbs. of vinegar and drizzle over the cooked chicken. Serve with carrot and celery sticks and dip in Bleu Cheese dressing or ranch.


Bleu Cheese Dressing


2/3 cup reduced fat or whole fat sour cream
2/3 cup crumbled bleu cheese
1 tbs. white vinegar

Combine and serve.