Preheat oven 250. Place a wire rack on a rimmed baking sheet, and transfer to oven. In a med bowl, stir together blue cheese and 1/2 cup buttermilk. Season dip with S&P, set aside.
Place flour and remaining 1/2 cup buttermilk in separate med bowls; season with S&P. Set out another rimmed baking sheet alongside. Dip chicken in buttermilk (allowing excess to drip off), then in flour (shaking off excess); place on sheet.
In a large skillet, heat oil over med-high. Working in batches, fry chicken until golden brown and cooked through, 3-4 min per side. Transfer to rack in oven to keep warm.
In a large bowl, stir together hot sauce and melted butter. Add chicken, and toss to coat. Serve tenders w/ blue-cheese dip.
Originally Submitted
1/1/2010
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