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This easy-to-prepare snack or meal is crispy, spicy and savory.  It's also far lower in fat than deep fried or fast food chicken.

Spicy Chicken Fingers

2/3 C. flour
1 skinless boneless chicken breast
juice of 1 lime
1/2 tsp. dried oregano

1/2 tsp. paprika

salt and 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 pepper sauces to taste (optional)

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

Place flour in a bag; add strips two or three at a time and shake; remove strips, shaking off excess flour and lay out single layer. Repeat.  Add more flour if needed.

Heat olive oil in a large heavy skillet.  Add chicken in a single layer on medium-high heat.   Spray top sides with cooking spray.  When browned and crispy, turn and brown other side.  Add more oil for another batch if needed and repeat.

While chicken is cooking, combine items for sauce.  Bring to a boil, then turn off fire.

Drizzle sauce over chicken in skillet and turn to distribute sauce on all sides, continuing to cook on medium-high until sauce starts to thicken.

This recipe can be used with larger pieces of chicken like thighs - after browning, place in a 375░ oven and bake until juices run clear when pierced.  Let sauce boil down slightly and remove from heat while still liquid.

Remove cooked chicken from oven and place in a heatproof bowl.  Drizzle with sauce and mix and turn to distribute.  I enjoy this dish made with skinned and defatted chicken backs too.

The Sneaky Kitchen
Web Site by Bess W. Metcalf   Copyrightę April 1999 - 201

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