You have to buy a quart of buttermilk in order to get the 2 cups you need for this recipe, but I’ve got your back on the extra 2 cups: transfer it to a large resealable food storage bag and freeze it. Don’t forget to label the bag—if you’re like me, you have enough mystery items in your freezer already! Use the buttermilk to make this recipe again, or check out the recipe for Bacon and Creamy Ranch Chicken Burgers with Crispy Scallion “Sticks” on page 236.

　　

Ingredients

4 servings

　　Zest and juice of 2 lemons

　　A few dashes of hot sauce

　　1 cup blue cheese crumbles

　　1/2 cup sour cream

　　1 celery rib, finely chopped

　　Salt and black pepper

　　Vegetable oil, for frying

　　3 cups all-purpose flour (eyeball it—I scoop mine out with a coffee cup)

　　2 cups buttermilk

　　1 teaspoon paprika, 1/3 palmful

　　1 1/2 to 2 pounds chicken tenders

　　1 pound triple-washed spinach, stemmed and chopped

　　1/2 small red onion, thinly sliced

　　10 button mushrooms, stemmed and thinly sliced

　　

Step 1

In a small mixing bowl, combine the lemon juice, hot sauce, crumbled blue cheese, sour cream, celery, salt, and pepper. Mix the dressing well and reserve.

　　

Step 2

Preheat 1 1/2 inches of vegetable oil in a large deep skillet. While the oil is heating, set up a breading assembly line near the stove. Put the flour in a large, wide bowl; pour the buttermilk into a second large, wide bowl; then stir in the lemon zest and paprika. Season the chicken tenders with salt and pepper. Working in 2 or 3 batches, dust the chicken tenders in the flour, shake off the excess, then coat in the buttermilk. Transfer them back to the flour and coat them thoroughly, then back to the buttermilk, and then back into the flour for one last coating.

　　

Step 3

To test the oil temperature, add a 1-inch cube of bread to the hot oil. If it turns deep golden brown by a count of 40, the oil is ready. If the bread cube browns too quickly, turn down the heat and wait a few minutes for it to cool down. Carefully place the first batch of coated tenders in the hot oil. Fry the tenders in small batches for 6 to 7 minutes, turning when the first side has become golden brown. Once cooked, remove from the oil to a paper-towel-lined plate and immediately sprinkle them with a little salt. Repeat until all the tenders are fried.

　　

Step 4

After the last batch of tenders goes into the oil, combine the spinach, red onion, and sliced mushrooms in a large salad bowl. Pour half of the dressing over the salad and toss it to coat. Top the salad with the fried chicken tenders, whole or chopped, your choice, and serve the remaining dressing on the side for dipping.

　　Rachael Ray Express Lane Meals