Ingredients Jump to Instructions ↓

  1. 2/3 cup(s) reduced-fat sour cream

  2. 2 tablespoon(s) light mayonnaise

  3. 2 tablespoon(s) cider vinegar

  4. 6 tablespoon(s) crumbled blue cheese

  5. 1/2 cup(s) all-purpose flour

  6. 1/4 cup(s) whole-wheat breadcrumbs

  7. 2 teaspoon(s) cayenne pepper

  8. 2 teaspoon(s) salt

  9. 2 large egg whites

  10. 6 tablespoon(s) hot red pepper sauce (such as Frank's or Tabasco)

  11. 1 1/2 pound(s) boneless chicken tenders , cut into 40 pieces 2 tablespoon(s) canola oil

  12. 2 teaspoon(s) unsalted butter

  13. Celery sticks

  14. stick(s) Carrot sticks

Instructions Jump to Ingredients ↑

  1. In a small bowl, combine sour cream, mayonnaise, cider vinegar, and blue cheese; set aside.

  2. In a pie plate or shallow dish, combine flour, breadcrumbs, cayenne, and salt. In a separate bowl, beat egg whites and 1 tablespoon of the red pepper sauce.

  3. Dip chicken tenders in egg mixture, then in flour mixture to coat.

  4. In a large nonstick skillet, heat 1 tablespoon of the oil over medium-high heat. Add half the chicken and cook, stirring often, until browned, 4 to 5 minutes. Remove chicken from skillet, set aside, and cover loosely with foil to keep warm. Add remaining oil to pan and cook the rest of the chicken.

  5. In a large, microwave-safe bowl, heat remaining hot sauce and butter until melted; add cooked chicken to bowl, tossing to coat. Serve with dressing and celery and carrot sticks.


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