Boneless Buffalo Wings With Ranch Dressing And Vegetables

• 3 tablespoons fat-free buttermilk
• 3 tablespoons hot pepper sauce
• 3 tablespoons distilled white vinegar, divided
• 2 lbs chicken tenders
• 6 tablespoons whole wheat flour
• 6 tablespoons cornmeal
• 1/2 teaspoon cayenne pepper
• 2 tablespoons canola oil, divided
• 2 cups peeled carrot sticks
• 2 cups celery ribs
• 1 cup ranch dressing

1. Whisk buttermilk,2 tablespoons hot pepper sauce,and 2 tablespoons vinegar in a bowl until combined.
2. Add chicken, toss to coat, and transfer to refridgerater and marinate 15 minutes to 1 hour stirring every 15 minutes.
3. Whisk flour and cornmeal in a shallow dish, whisk the remaining hot sauce, and vinegar in a small bowl.
4. Remove chicken from marinade, and roll in flour mixture mixture until evenly coated.
5. Sprinkle both sides of chicken with cayenne pepper.
6. Heat 1 tablespoon oil in non stick skillet over medium-high heat .
7. Add half of the chicken placing each in a little oil.
8. Cook until golden brown, 3-4 minutes per side.
9. Transfer to a serving platter.
10. Repeat with 1 tablespoon oil, and chicken.
11. Drizzle chicken with reserved hot sauce mixture.
12. Serve with carrots, celery, and blue cheese dip.

buttermilk, hot pepper, white vinegar, chicken tenders, whole wheat flour, cornmeal, cayenne pepper, canola oil, celery ribs, ranch dressing

Taken from www.food.com/recipe/boneless-buffalo-wings-with-ranch-dressing-and-vegetables-454087 (may not work)