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1
Whisk buttermilk,2 tablespoons hot pepper sauce,and 2 tablespoons vinegar in a bowl until combined.
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2
Add chicken, toss to coat, and transfer to refridgerater and marinate 15 minutes to 1 hour stirring every 15 minutes.
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3
Whisk flour and cornmeal in a shallow dish, whisk the remaining hot sauce, and vinegar in a small bowl.
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4
Remove chicken from marinade, and roll in flour mixture mixture until evenly coated.
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5
Sprinkle both sides of chicken with cayenne pepper.
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6
Heat 1 tablespoon oil in non stick skillet over medium-high heat .
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7
Add half of the chicken placing each in a little oil.
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8
Cook until golden brown, 3-4 minutes per side.
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9
Transfer to a serving platter.
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10
Repeat with 1 tablespoon oil, and chicken.
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11
Drizzle chicken with reserved hot sauce mixture.
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12
Serve with carrots, celery, and blue cheese dip.
