Buffalo Chicken Tenders

I had been craving buffalo chicken tenders so I finally broke down and made some last week. They were DELICIOUS!!

Marinade:
1.5 lbs. chicken tenders
1 cup buttermilk
1/8 cup Frank's Red Buffalo Sauce
1/4 tsp. cayenne pepper
1/4 tsp. garlic powder
1/4 tsp. paprika
3/4 tsp. salt

For the breading:
1 cup flour
1/2 tsp. salt
1/2 tsp. black pepper
1/2 tsp. garlic powder
1/2 tsp. paprika
3/4 tsp. baking powder
1 1/2 Tblsp. buttermilk
Vegetable oil, for cooking
Frank's Red Buffalo Sauce or Texas Pete Buffalo Sauce (probably 1 cup or more)

Place chicken in large ziploc bag and pour in marinade.  Marinate in refrigerator for at least 30 minutes or up to 4 hours.

Place breading in a large bowl, coat chicken pieces and place on foil lined baking sheet.

Heat oil in large skillet or dutch over and fry pieces until they are golden brown. Remove and drain briefly on paper lined baking sheet.  Meanwhile heat buffalo sauce in pan and coat each piece thoroughly.

Serve with homemade ranch dip (recipe below) and celery.

Ranch Dip:
1/4 cup plain greek yogurt
1/4 cup mayo
1/2 cup buttermilk or regular milk
1 1/2 Tblsp. ranch seasoning
about 1/2 tsp of dried dill

Mix everything together and refrigerate until ready to use.