Blackened Chicken Fingers With Wango Tango Sauce Recipes

BLACKENED CHICKEN FINGERS WITH WANGO TANGO SAUCE

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.

BLACKENED CHICKEN TENDERS RECIPE

Steps:

• Combine the garlic powder, onion powder, paprika, Italian seasoning, Old Bay, salt, and cayenne pepper (optional) and mix.
• Lay the chicken tenders flat and sprinkle seasonings on the first side, lightly pat them in, and then sprinkle the remaining seasoning on the back side and pat in. This can sit in the refrigerator for up to an hour seasoned.
• Heat a large cast iron skillet over high heat for 2-3 minutes, then reduce to medium high and add the butter.
• Once the butter is melted and starting to brown, but not smoke, put the chicken flat in the skillet. Do not crowd the skillet. Cook the chicken in batches if necessary.
• Let the chicken cook for 2-3 minutes on the first side without moving or checking it, then flip and cook 2 minutes on the other side. Then reduce heat to low, cover the pan and continue to cook until the chicken reaches an internal temp of 165˚F (about 1-2 more minutes.)
• Remove the chicken from the skillet (to prevent it from continuing to cook) and serve warm with fresh parsley or freshly squeezed lemon if desired.

BAKED CHICKEN FINGERS

Steps:

• Preheat oven to 450 degrees. In a food processor, combine wheat germ, bran, breadcrumbs, flaxseed, Parmesan, onion and garlic powders, 1 1/2 teaspoons salt, and 1/4 teaspoon pepper; pulse to combine. Add oil; pulse to combine. Transfer crumb mixture to a large bowl.
• Set a wire rack on a rimmed baking sheet. In a shallow bowl, lightly beat eggs. Dip chicken in eggs (allowing excess to drip off), then dredge in crumb mixture, patting to adhere. Place on rack, and transfer to oven.
• Bake until chicken is opaque throughout, 12 to 14 minutes. Serve with barbecue sauce, if desired.

BLACKENED CHICKEN

Steps:

• In a small bowl, combine the paprika, 1 teaspoon sugar, 1 teaspoon salt, garlic powder, thyme, lemon-pepper, cayenne and 1/2 to 1 teaspoon pepper; sprinkle over both sides of chicken. Set aside. , In another bowl, combine the mayonnaise, water, vinegar and remaining sugar, salt and pepper; cover and refrigerate 1 cup for serving. Save remaining sauce for basting., Grill chicken, covered, over indirect medium heat for 4-6 minutes on each side or until a thermometer reads 170°, basting frequently with remaining sauce. Serve with reserved sauce.

OVEN CHICKEN FINGERS

Steps:

• Preheat oven to 375°. In a shallow dish, combine bread crumbs and Parmesan cheese; set aside. In a small bowl, combine garlic and oil. Flatten chicken to 1/2-in. thickness; cut into 1-in. wide strips. Dip strips in oil; coat with crumb mixture. Place on a greased baking sheet. Bake until golden brown, 20-25 minutes. , Meanwhile, combine sugar and cornstarch in a saucepan. Add cranberries, orange juice and water; bring to a boil over medium heat, stirring constantly. Cook and stir 2-3 minutes more, crushing berries while stirring. For honey mustard sauce, dissolve cornstarch in 1 tablespoon water in a saucepan. Add honey, mustard and remaining water; bring to a boil over medium heat. Boil for 1 minute, stirring constantly. Serve with chicken for dipping.

BLACKENED CHICKEN

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Lightly grease a baking sheet. Heat a cast iron skillet over high heat for 5 minutes until it is smoking hot.
• Mix together the paprika, salt, cayenne, cumin, thyme, white pepper, and onion powder. Oil the chicken breasts with cooking spray on both sides, then coat the chicken breasts evenly with the spice mixture.
• Place the chicken in the hot pan, and cook for 1 minute. Turn, and cook 1 minute on other side. Place the breasts on the prepared baking sheet.
• Bake in the preheated oven until no longer pink in the center and the juices run clear, about 5 minutes.