Boneless Buffalo Chicken

• .67 c. reduced-fat sour cream
• 2 tbsp. light mayonnaise
• 2 tbsp. cider vinegar
• 6 tbsp. crumbled blue cheese
• 1/2 c. all-purpose flour
• 1/4 c. whole-wheat breadcrumbs
• 2 tsp. cayenne pepper
• 2 tsp. salt
• 2 large egg whites
• 6 tbsp. hot red pepper sauce (such as Frank's or Tabasco)
• 1 1/2 lb. boneless chicken tenders
• 2 tbsp. canola oil
• 2 tsp. unsalted butter
• Celery sticks
• stick Carrot sticks

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.
3. In a separate bowl, beat egg whites and 1 tablespoon of the red pepper sauce.
4. Dip chicken tenders in egg mixture, then in flour mixture to coat.
5. In a large nonstick skillet, heat 1 tablespoon of the oil over medium-high heat.
6. Add half the chicken and cook, stirring often, until browned, 4 to 5 minutes.
7. Remove chicken from skillet, set aside, and cover loosely with foil to keep warm.
8. Add remaining oil to pan and cook the rest of the chicken.
9. In a large, microwave-safe bowl, heat remaining hot sauce and butter until melted; add cooked chicken to bowl, tossing to coat.
10. Serve with dressing and celery and carrot sticks.

sour cream, light mayonnaise, cider vinegar, blue cheese, allpurpose, wholewheat breadcrumbs, cayenne pepper, salt, egg whites, hot red pepper sauce, boneless chicken tenders, canola oil, unsalted butter, celery, carrot

Taken from www.delish.com/recipefinder/boneless-buffalo-chicken-recipe-rbk0211 (may not work)