Since I had buttermilk leftover from the other night’s dinner, I used it to marinate chicken tenders.  I added some hot sauce (about 1/4 cup) to the buttermilk and let the chicken marinate in the buttermilk sauce for 30 minutes.  I coated the chicken in bread crumbs (panko, whole wheat or regular bread crumbs seasoned with cayenne pepper, cracked pepper, garlic powder and salt).  Place the chicken on a wire rack  on a foil lined baking sheet (for easy clean-up). Spray with olive or canola oil cooking spray.  Bake at 425 degrees for 15-20 minutes.  Serve with blue cheese dressing for dipping, hot sauce or buffalo wing sauce.  Add strips of red pepper, cucumber and celery and to make 1/2 your plate vegetables. You can add a steamed vegetable of your choice (I used frozen edamame and corn).