Boneless Buffalo Wings

2 Pounds Chicken Tenders
3 Tablespoons Nonfat Buttermilk
3 Tablespoons Hot Sauce, My Favorite - Frank's RedHot, divided
3 Tablespoons Distilled White Vinegar, divided
6 Tablespoons Whole-Wheat Flour
6 Tablespoons Cornmeal
1/2 Teaspoon Cayenne Pepper
2 Tablespoons Olive Oil, divided


*Whisk buttermilk, 2 tablespoons hot sauce and 2 tablespoons vinegar in a large bowl until combined. Add chicken; toss to coat. Transfer to the refrigerator and let marinate for at least 10 minutes or up to 1 hour, stirring occasionally.
*Meanwhile, whisk flour and cornmeal 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. (Discard remaining marinade and flour mixture.) Sprinkle both sides of the chicken with 1/2 teaspoon cayenne.
*Heat 1 tablespoon Olive Oil in a large nonstick skillet over medium-high heat. Add half the chicken, placing each piece in a little oil. Cook until golden brown and cooked through, 3 to 4 minutes per side. Transfer to a serving platter. Repeat with the remaining 1 tablespoon Olive Oil and chicken, reducing the heat if necessary to prevent burning. Transfer to the platter. Drizzle the chicken with the reserved hot sauce mixture.
*Serve with choice of Celery Sticks, Carrot Sticks and
Bleu Cheese or Ranch Dips along with a side of Frank's Red Hot Sauce.
*2 Wings, 2 Tablespoons Dip each per serving- 256 calories and 12 g carbs!