All-American Buffalo Chicken Tenders PRINT
- YIELD: 4 servings
|1||cup crumbled blue cheese (about 4 ounces)|
|1||cup low-fat buttermilk|
|Coarse salt and ground pepper|
|1||cup all-purpose flour|
|1½||pounds chicken tenders|
|½||cup vegetable oil, such as safflower|
|⅓||cup hot sauce|
|2||tablespoons melted butter|
Preheat oven to 250 degrees. Place a wire rack on a rimmed baking sheet, and transfer to oven. In a medium bowl, stir together blue cheese and 1/2 cup buttermilk. Season dip with salt and pepper, and set aside.
Place flour and remaining 1/2 cup buttermilk in separate medium bowls; season with salt and pepper. Set out another rimmed baking sheet alongside. Dip chicken in buttermilk (allowing excess to drip off), then in flour (shaking off excess); place on sheet.
In a large skillet, heat oil over medium-high. Working in batches, fry chicken until golden brown and cooked through, 3 to 4 minutes per side. Transfer to rack in oven to keep warm.
In a large bowl, stir together hot sauce and melted butter. Add chicken, and toss to coat. Serve tenders with blue-cheese dip.