Blackened Chicken Fingers with Wango Tango Sauce |
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Prep Time: 30 Minutes Cook Time: 15 Minutes |
Ready In: 45 Minutes Servings: 6 |
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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. Ingredients:
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 |
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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