Spicy Chicken Fingers
A recipe from the Sneaky Kitchen
2/3 C. flour
1 skinless boneless chicken breast
juice of 1 lime
1/2 tsp. ground oregano
1/2 tsp. paprika
salt & black pepper to taste
1 Tbsp. olive oil
cooking spray

1 Tbsp. butter or non-hydrogenated margarine
juice of 1 lime
3 Tbsp. honey
1 Tbsp. brown sugar
2 tsp. Worcestershire Sauce
hot sauce to taste (optional)

Cut chicken breast in half, then slice each into 2 filets; cut into strips. Place in bowl with lime juice. Mix salt, black pepper, paprika & oregano & sprinkle over chicken. Stir to distribute marinade.  

Place flour in a bag; add strips 2 or 3 at a time & shake; remove strips, shaking off excess flour .Lay out single layer. Repeat. Add more flour if needed.

Heat oil in a lg. heavy skillet. Add chicken single layer on med.-high heat. Spray top sides with cooking spray. When browned & crispy, turn & brown other side. Add more oil for another batch if needed & repeat. While chicken is cooking, combine items for sauce. Bring to a boil, then turn off fire.  Drizzle sauce over chicken in skillet & turn to distribute sauce, continuing to cook on med.-high until sauce starts to thicken.

This recipe can use larger pieces of chicken like thighs. After browning, place in a 375 oven & bake until juices run clear when pierced. Let sauce boil down slightly & remove from heat while still liquid. Remove cooked chicken from oven & place in a heatproof bowl. Drizzle with sauce & mix & turn to distribute. I enjoy this dish made with skinned & defatted chicken backs too.