Buffalo Chicken Tenders


Serves 4ish

  • 1 cup crumbled blue cheese (about 4 ounces)
  • 1 cup low-fat buttermilk not too cold, divided into 2 1/2  cup portions
  • Coarse salt and ground pepper
  • 1 cup all-purpose flour
  • 1 1/2 pounds chicken tenders
  • 1/2 cup vegetable oil, such as safflower
  • 1/3 cup Frank’s hot sauce – We have found this is the best, not too spicy.
  • 2 tablespoons melted butter


  1. Set oven to 250 degrees. Place a wire rack on a baking sheet, and transfer to oven.
  2. 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.
  3. 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.
  4. 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.
  5. In a large bowl, stir together hot sauce and melted butter. Add chicken, and toss to coat.
  6. Serve tenders with blue-cheese dip and celery.

Side Dish Suggestion:

Potato Salad