Boneless Buffalo Wings With Ranch Dressing And Vegetables - cooking recipe

Ingredients

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

Preparation

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