Boneless Buffalo Wings With Ranch Dressing and Vegetables

• fat-free buttermilk↗3 tablespoons
• hot pepper sauce↗3 tablespoons
• distilled white vinegar↗3 tablespoons

  divided

• chicken tenders↗2 lbs
• whole wheat flour↗6 tablespoons
• cornmeal↗6 tablespoons
• cayenne pepper↗1⁄2 teaspoon
• canola oil↗2 tablespoons

  divided

• peeled carrot sticks2 cups
• celery ribs↗2 cups
• ranch dressing1 cup

Step-by-step instructions

1. 1

   Whisk buttermilk,2 tablespoons hot pepper sauce,and 2 tablespoons vinegar in a bowl until combined.

2. 2

   Add chicken, toss to coat, and transfer to refridgerater and marinate 15 minutes to 1 hour stirring every 15 minutes.

3. 3

   Whisk flour and cornmeal in a shallow dish, whisk the remaining hot sauce, and vinegar in a small bowl.

4. 4

   Remove chicken from marinade, and roll in flour mixture mixture until evenly coated.

5. 5

   Sprinkle both sides of chicken with cayenne pepper.

6. 6

   Heat 1 tablespoon oil in non stick skillet over medium-high heat .

7. 7

   Add half of the chicken placing each in a little oil.

8. 8

   Cook until golden brown, 3-4 minutes per side.

9. 9

   Transfer to a serving platter.

10. 10

    Repeat with 1 tablespoon oil, and chicken.

11. 11

    Drizzle chicken with reserved hot sauce mixture.

12. 12

    Serve with carrots, celery, and blue cheese dip.