Blackened Chicken Fingers With Wango Tango Sauce - cooking recipe

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
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

Preparation

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.