1. Combine buttermilk, hot pepper sauce, and 1/2 teaspoon of the salt in a medium bowl. Add Chicken Tenders and let soak 15 minutes.

2. While chicken is marinating, make slaw. Combine shredded lettuce with grated carrot and sliced celery, toss with Blue Cheese dressing, and set aside.

3. In a shallow dish, whisk together flour, remaining 1/2 teaspoon of the salt, and cayenne. Remove cutlets from buttermilk, coat each cutlet in flour mixture, dip back into buttermilk, and then back into flour. Set cutlets on a plate.

4. Heat oil in a large skillet over medium-high heat until simmering. Fry cutlets until crisp and deep golden in color and cooked through, about 2 to 3 minutes per side. Use tongs to turn cutlets. Transfer to a paper towel-lined plate.

5. To serve, cut each sub roll 3/4 of the way through. Divide tenders among the 4 rolls, slicing in half if necessary. Drizzle 1 teaspoon hot sauce (or to taste) over tenders. Place a quarter of the slaw on top of tenders in each roll. Serve immediately.

Source: Hannaford fresh Magazine, September - October 2007