Buffalo Chicken Supper in a Sub

1 pound chicken breast tenders

1 teaspoon garlic powder

1 teaspoon chili powder

1/2 teaspoon paprika

2 tablespoons flour

1 tablespoon olive oil

2 tablespoons hot sauce, bottled

3/4 cup red onion, sliced

3/4 cup cucumber, sliced

1/2 cup ranch dressing, bottled, chilled

4 long sub buns, split

4 red bibb lettuce leaves

2 stalks celery, sliced in strips

4 tablespoons blue cheese, crumbled

In plastic bag, mix together garlic powder, chili powder, paprika and flour; add chicken and turn to coat.

In large nonstick frypan place olive oil over medium-high heat. Add chicken and cook, turning, about 7 minutes or until fork can be inserted with ease.

Drizzle hot sauce over chicken, toss to coat; set aside.

In medium bowl, mix together onion, cucumber and ranch dressing. Inside each bun, place 1 lettuce leaf and top with chicken and celery; spoon onion-cucumber mixture on top.