Corn-flake baked chicken substitutes for fried, and a low-fat dressing for the traditional Ranch.
- 2 tablespoons hot sauce (preferably Frank’s)
- 1 teaspoon apple cider vinegar
- 1 teaspoon dark brown sugar
- 1/4 teaspoon salt
- 1 pound chicken tenders
- ½ cup white panko
- ½ cup whole wheat panko
- 1 teaspoon vegetable oil
- 1 ounce crumbled blue cheese (about 1/4 cup) (Maytag) *She wants to crumble this on camera
- 1/4 cup plain non-fat yogurt
- 2 tablespoons non-fat or low-fat buttermilk
- 1/4 teaspoon black pepper.
- 1 head romaine lettuce, chopped
- 6 celery stalks, thinly sliced
- Preheat the oven to 400°. Whisk together the hot sauce, vinegar, sugar, and salt in a shallow dish until well blended. Add the chicken and turn to coat. Marinate for 10 minutes at room temperature.
- Put the crushed Panco and oil in a shallow dish and toss to combine. Dredge each chicken tender in the corn flakes, completely coating both sides. Transfer to the rack of a broiler pan or to a metal rack fitted over a rimmed baking sheet. Bake, turning once, until chicken is cooked through and crust is golden brown, about 12 minutes.
- While the chicken is baking, stir together the cheese, yogurt, buttermilk, and pepper. Toss with the lettuce and celery until well coated. Divide the dressed greens and chicken tenders among 4 serving plates and serve immediately.