Boneless Buffalo Wings With Blue Cheese Dip

• 1 1/2 tablespoons fat-free buttermilk
• 1 1/2 tablespoons hot pepper sauce, like Frank's Red Hot, divided
• 1 1/2 tablespoons white vinegar, divided
• 1 lb chicken tenders
• 3 tablespoons whole wheat flour
• 3 tablespoons cornmeal
• 3 teaspoons canola oil, divided
• Dip
• 1/3 cup nonfat sour cream
• 1/3 cup crumbled blue cheese
• 1 tablespoon white vinegar

1. Whisk together: buttermilk, 1 T. hot pepper sauce, 1 T. vinegar. Add chicken; toss to coat. Marinate in fridge between 10 minutes to 24 hours, stirring occasionally. Do this in a nonreactive bowl (glass or ceramic, not metal).
2. Put flour and cornmeal in shallow dish or large, ziplock-type bag.
3. Whisk together last 1/2 T. hot sauce and 1/2 T. vinegar in small bowl. Set aside.
4. Remove chicken from marinade. Roll or toss in flour. Throw away any leftover marinade and/or flour mixture.
5. Heat 1.5 t. oil over med-hi heat. Add half the chicken. Cook until golden brown and cooked through, 3-4 minutes/side. Transfer to serving plate. Repeat with remaining oil and chicken, reducing heat if necessary. Before serving, drizzle chicken with the set-aside hot sauce mixture.
6. Dip: Whisk it together.

buttermilk, hot pepper sauce, white vinegar, chicken tenders, whole wheat flour, cornmeal, canola oil, nonfat sour cream, blue cheese, white vinegar

Taken from www.food.com/recipe/boneless-buffalo-wings-with-blue-cheese-dip-368877 (may not work)