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
• 1-1/2 cups panko bread crumbs
• 2/3 cup BREAKSTONE'S Reduced Fat or KNUDSEN Light Sour Cream
• 2/3 cup ATHENOS Crumbled Blue Cheese
• 1/2 tsp. ground red pepper (cayenne)
• 2 cups carrot sticks Target 2 lb For $3.00 thru 02/06
• 2 cups celery sticks

1. Heat oven to 400 degrees F.
2. Whisk 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, place bread crumbs in shallow dish.
7. Mix remaining hot sauce and vinegar in small bowl.
8. Mix sour cream and blue cheese; refrigerate until ready to serve.
9. Remove chicken from buttermilk mixture.
10. Dip chicken, 1 piece at a time, in crumb mixture, turning to evenly coat.
11. Place in single layer on baking sheet sprayed with cooking spray.
12. (Discard any remaining buttermilk mixture and crumbs.)
13. Sprinkle both sides of chicken evenly with red pepper.
14. Bake 20 min.
15. ; transfer to platter.
16. Drizzle with hot sauce mixture.
17. Serve with carrots, celery and blue cheese dip.

lowfat buttermilk, hot pepper sauce, white vinegar, chicken tenders, bread crumbs, s, cheese, ground red pepper, carrot sticks, celery sticks

Taken from www.kraftrecipes.com/recipes/baked-buffalo-chicken-tenders-159258.aspx (may not work)