Blackened Chicken Fingers With Wango Tango Sauce Recipes

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BLACKENED CHICKEN FINGERS WITH WANGO TANGO SAUCE



Blackened Chicken Fingers with Wango Tango Sauce image

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.

Provided by chef blade

Categories     Chicken

Time 45m

Yield 6 serving(s)

Number Of Ingredients 18

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
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
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

Steps:

  • 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.

Nutrition Facts : Calories 545.5, Fat 40.8, SaturatedFat 14.2, Cholesterol 111.4, Sodium 1761.6, Carbohydrate 16.1, Fiber 6.5, Sugar 3.6, Protein 32

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