Boneless Buffalo Chicken

Ingredients

• .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 Franks or Tabasco)", "1 1/2 lb. boneless chicken tenders", "2 tbsp. canola oil", "2 tsp. unsalted butter", "Celery sticks", "stick Carrot sticks

Instructions

1. In a small bowl, combine sour cream, mayonnaise, cider vinegar, and blue cheese; set aside.
2. In a pie plate or shallow dish, combine flour, breadcrumbs, cayenne, and salt.
3. In a separate bowl, beat egg whites and 1 tablespoon of the red pepper sauce.
4. Dip chicken tenders in egg mixture, then in flour mixture to coat.
5. In a large nonstick skillet, heat 1 tablespoon of the oil over medium-high heat.
6. Add half the chicken and cook, stirring often, until browned, 4 to 5 minutes.
7. Remove chicken from skillet, set aside, and cover loosely with foil to keep warm.
8. Add remaining oil to pan and cook the rest of the chicken.
9. In a large, microwave-safe bowl, heat remaining hot sauce and butter until melted; add cooked chicken to bowl, tossing to coat.
10. Serve with dressing and celery and carrot sticks.