cup crumbled blue cheese (about 4 ounces)
cup low-fat buttermilk not too cold, divided into 2 1/2 cup portions
salt and ground pepper
cup all-purpose flour
1/2 pounds chicken tenders
cup vegetable oil, such as safflower
cup Frank’s hot sauce – We have found this is the best, not too spicy.
tablespoons melted butter
- Set oven to 250 degrees. Place a
wire rack on a 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. This is best made in advance. The longer is sits the better.
- 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 (allow
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 cooked chicken 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 and celery.
Side Dish Suggestion: