Blackened Chicken Fingers With Wango Tango Sauce

• 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

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.

chicken breasts, light oil, hot sauce, blackening spice, paprika, chili powder, salt, black pepper, garlic, onion powder, cumin, cayenne pepper, sour cream, ranch dressing, black pepper, lime, blue cheese, celery, green onions

Taken from www.food.com/recipe/blackened-chicken-fingers-with-wango-tango-sauce-20939 (may not work)