Buffalo Chicken Tenders

Ingredients
1 cup crumbled blue cheese
1 cup low fat buttermilk
salt and pepper
1 cup flour
1 1/2 lb chicken tenders
1/2 cup vegetable oil
1/3 cup hot sauce
2 Tbsp melted butter

Directions
Preheat oven to 250. Place a wire rack on rimmed baking sheet and put in the oven. In a medium bowl stir blue cheese and 1/2 cup buttermilk. Season with salt and pepper. Cover and put in the refrigerator.

Place flour and remaining 1/2 cup buttermilk in separate bowls. Season both with salt and pepper. Set out another baking sheet. Dip chicken in buttermilk (allow excess to drip off) then dip in the flour (shake off excess) place on the baking sheet.

In a large skillet, heat oil over medium-high. Working in batches, fry chicken until golden brown and cooked through. It takes about 3-4 minutes each side. Transfer to oven to keep warm.

In a large bowl stir hot sauce with the melted butter. Add chicken from the oven and toss to coat. Serve tenders with blue cheese dip.

Jalapeno Poppers

Ingredients
12 jalapeno peppers, sliced in half lengthwise, seeds removed
8 oz cream cheese, room temperature
2 eggs, beaten
2 Tbsp water
dash salt
1 cup plain dry breadcrumbs
oil for deep frying

Directions
Fill jalapeno pepper halves with cream cheese and press halves back together. Combine eggs, water and salt. Dip jalapeno peppers into egg mixture and into breadcrumbs. Place on a cookie sheet and freeze for 2 hourse. heat oil in deep frying to 370. Deep fry peppers in batches for 3 minutes, or until golden brown. Transfer jalapeno poppers to paper towels to drain.