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Categories:
sour cream light mayonnaise cider vinegar blue cheese all-purpose whole wheat breadcrumbs cayenne pepper salt egg whites hot red pepper sauce boneless chicken tenders canola oil unsalted butter celery carrot
Viewed: 69 - Published at: 4 years agoIngredients
- .67 c. reduced-fat sour cream
- 2 tbsp. light mayonnaise
- 2 tbsp. cider vinegar
- 6 tbsp. crumbled blue cheese
- 1/2 c. all-purpose flour
- 1/4 c. whole-wheat breadcrumbs
- 2 tsp. cayenne pepper
- 2 tsp. salt
- 2 large egg whites
- 6 tbsp. hot red pepper sauce (such as Frank's or Tabasco)
- 1 1/2 lb. boneless chicken tenders
- 2 tbsp. canola oil
- 2 tsp. unsalted butter
- Celery sticks
- stick Carrot sticks
Method
- In a small bowl, combine sour cream, mayonnaise, cider vinegar, and blue cheese; set aside.
- In a pie plate or shallow dish, combine flour, breadcrumbs, cayenne, and salt.
- In a separate bowl, beat egg whites and 1 tablespoon of the red pepper sauce.
- Dip chicken tenders in egg mixture, then in flour mixture to coat.
- In a large nonstick skillet, heat 1 tablespoon of the oil over medium-high heat.
- Add half the chicken and cook, stirring often, until browned, 4 to 5 minutes.
- Remove chicken from skillet, set aside, and cover loosely with foil to keep warm.
- Add remaining oil to pan and cook the rest of the chicken.
- In a large, microwave-safe bowl, heat remaining hot sauce and butter until melted; add cooked chicken to bowl, tossing to coat.
- Serve with dressing and celery and carrot sticks.
