Blackened Chicken Fingers with Wango Tango Sauce

“These fiery little friends are great for race days, tailgate parties and Sunday afternoon playoffs. Not suitable for synchronized water ballet get-togethers, though. After the last touch of oil is added they could be char-grilled if you don't want to heat the oven.”
READY IN:
45mins
SERVES:
6
UNITS:
US

Ingredients Nutrition

Directions

  1. Marinate chicken in the oil and hot sauce while blending blackening spices.
  2. Whisk sour cream and dressing with last 5 ingredients.
  3. Roll chicken strips in the dry mix one at a time and place on non-stick cookie sheet (do not layer).
  4. Spray tops of tenders with"Pam", or lightly brush with oil.
  5. Bake in top half of PREHEATED 425 degree oven for 10-15 minutes.
  6. Let cool, serve on platter with dipping sauce in the middle.

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