Crispy Baked Buffalo Chicken Tenders

• 3 Tbsp. low-fat buttermilk
• 3 Tbsp. hot pepper sauce, divided
• 3 Tbsp. HEINZ Distilled White Vinegar, divided
• 2 lb. chicken tenders
• 2/3 cup BREAKSTONE'S or KNUDSEN Sour Cream
• 2/3 cup KRAFT Natural Blue Cheese Crumbles
• 1-1/2 cups panko bread crumbs
• 1/4 tsp. garlic powder
• 1/2 tsp. ground red pepper (cayenne)
• 2 cups each carrot and celery sticks Target 2 lb For $3.00 thru 02/06

1. Heat oven to 400 degrees F.
2. Mix buttermilk and 2 Tbsp.
3. each hot sauce and vinegar in large bowl until blended.
4. Add chicken; toss to coat.
5. Refrigerate 10 min., stirring occasionally.
6. Meanwhile, mix remaining hot sauce and vinegar until blended; set aside.
7. Combine sour cream and blue cheese; refrigerate until ready to serve.
8. Place bread crumbs and garlic powder in shallow dish.
9. Drain chicken; discard buttermilk mixture.
10. Dip chicken, 1 piece at a time, in crumb mixture, turning to evenly coat both sides of each piece.
11. Place in single layer on baking sheet sprayed with cooking spray; sprinkle with red pepper.
12. Bake 20 min.
13. or until done.
14. Transfer to platter; drizzle with vinegar mixture.
15. Serve with vegetables and blue cheese dip.

lowfat buttermilk, hot pepper sauce, white vinegar, chicken tenders, s, crumbles, bread crumbs, garlic powder, ground red pepper, carrot

Taken from www.kraftrecipes.com/recipes/crispy-baked-buffalo-chicken-tenders-161208.aspx (may not work)