Ingredients
- 3 Tbsp. nonfat buttermilk
- 3 Tbsp. hot sauce, divided
- 3 Tbsp. white vinegar, divided
- 2 lbs. chicken tenders
- 6 Tbsp. whole-wheat flour
- 6 Tbsp. cornmeal
- ½ tsp. cayenne pepper
- 2 Tbsp. canola oil, divided
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Instructions
- Whisk together buttermilk, 2 tablespoons hot sauce, and 2 tablespoons vinegar in a large bowl.
- Add chicken; toss to coat. Transfer to the refrigerator and let marinate for at least 10 minutes or up to 1 hour, stirring occasionally.
- While the chicken is marinating, whisk together flour, cornmeal, and cayenne in a shallow dish.
- Whisk the remaining 1 tablespoon hot sauce and 1 tablespoon vinegar in a small bowl; set aside.
- Remove the chicken from the marinade and roll in the flour mixture until evenly coated.
- Heat remaining oil in a large, nonstick skillet over medium-high heat. Add the chicken and cook until golden brown and cooked through (3-5 minutes per side), working in batches.
- Transfer chicken to a serving platter as it finished cooking and with the reserved hot sauce mixture.