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1
In a small mixing bowl, combine the lemon juice, hot sauce, crumbled blue cheese, sour cream, celery, salt, and pepper.
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2
Mix the dressing well and reserve.
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3
Preheat 1 1/2 inches of vegetable oil in a large deep skillet.
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4
While the oil is heating, set up a breading assembly line near the stove.
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5
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.
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6
Season the chicken tenders with salt and pepper.
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7
Working in 2 or 3 batches, dust the chicken tenders in the flour, shake off the excess, then coat in the buttermilk.
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8
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.
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9
To test the oil temperature, add a 1-inch cube of bread to the hot oil.
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10
If it turns deep golden brown by a count of 40, the oil is ready.
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11
If the bread cube browns too quickly, turn down the heat and wait a few minutes for it to cool down.
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12
Carefully place the first batch of coated tenders in the hot oil.
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13
Fry the tenders in small batches for 6 to 7 minutes, turning when the first side has become golden brown.
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14
Once cooked, remove from the oil to a paper-towel-lined plate and immediately sprinkle them with a little salt.
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15
Repeat until all the tenders are fried.
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16
After the last batch of tenders goes into the oil, combine the spinach, red onion, and sliced mushrooms in a large salad bowl.
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17
Pour half of the dressing over the salad and toss it to coat.
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18
Top the salad with the fried chicken tenders, whole or chopped, your choice, and serve the remaining dressing on the side for dipping.
