Pour breading mixture onto plate or flat dish. Dredge chicken in breading.
Lightly drizzle oil in large skillet; heat over medium.
Add chicken breasts to pan. Allow to brown slightly and then turn. Cook until done through about 3-4 minutes per side.
Pour hot wing sauce in a small bowl. Remove tenders from heat and dredge through hot wing sauce (allow excess to drip off). Place on a paper towel until ready to serve. Transfer to serving dish.
Serve with celery sticks and low fat ranch with bleu cheese crumbles!