Blackened Chicken Fingers with Wango Tango Sauce
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“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.”
Blackened Chicken Fingers with Wango Tango Sauce
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Chef's Note
“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
- 1 1⁄2 lbs boneless skinless chicken breasts, cut into 3/4 inch strips (or de-boned thighs for even more flavor)
- 3⁄4 cup light oil
- 1 tablespoon hot sauce
Blackening spice
- 3⁄4 cup paprika
- 1 tablespoon chili powder
- 1 tablespoon salt
- 2 teaspoons black pepper
- 1 teaspoon granulated garlic
- 1 teaspoon onion powder
- 1 teaspoon cumin
- 1 teaspoon cayenne pepper
For the sauce
- 2 cups sour cream
- 1 cup ranch dressing
- 1⁄2 teaspoon black pepper
- 1 lime (juice of)
- 1 tablespoon blue cheese, crumbled
- 1 tablespoon chopped celery leaves
- 1 tablespoon chopped green onions or 1 tablespoon cilantro
Directions
- Marinate chicken in the oil and hot sauce while blending blackening spices.
- Whisk sour cream and dressing with last 5 ingredients.
- Roll chicken strips in the dry mix one at a time and place on non-stick cookie sheet (do not layer).
- Spray tops of tenders with"Pam", or lightly brush with oil.
- Bake in top half of PREHEATED 425 degree oven for 10-15 minutes.
- Let cool, serve on platter with dipping sauce in the middle.
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Blackened Chicken Fingers with Wango Tango Sauce