Wingless Chicken on Fire

 

                    Serve as an appetizer for 8 people or a main course for 4 

                        with a fresh green salad

 

2 - 4 Chicken Breast fillets, skinned and cut in wide strips

  Place chicken in ziplock bag and refrigerate a few hours

1/2 C. Almond Flour or All Purpose flour or Combo of both

1/2 C. Breadcrumbs

2 tsp Ground Coriander

4 tsp Ground Paprika

1 tsp Ground Cumin

1 tsp Garlic Powder

Salt and Pepper to taste

2 - 3 Eggs, beaten (Or you may use mayo) 

1/2 C. >Doc's Reducer >or Doc's Heavenly Habanero

 

Method 1-Baking Directions for Chicken

• Preheat oven to 425° F degrees

• Place the prepared wingless Chicken on a baking sheet

• Bake for 16 - 17 minutes. Midway turn them and continue to bake until cooked

     (internal temp should read about 180 degrees)

 

Method 2-Grilling (no breading or flour)

• Coat the wings with oil and salt  

• Heat grill to medium high heat

• Continue to turn occasionally so they

      don't burn until cooked

• Set aside

 

Greek DIP:

1 C. Greek Yogurt, plain

3/4 C. Dijon mustard with a little honey

1/4 C. Sour Cream, optional

1/4 C. Goat Cheese or Blue Cheese Crumbles

2 TBS Honey

1 Green Onion, finely chopped

1-2 TBS >Doc's Reducer or >Doc's Spicy Island Jalapeno 

         or >any of Doc's Sauces

1 TBS Lemon juice

1 TBS Apple Cider Vinegar, organic

1 tsp Worcestershire Sauce

1 tsp ground coriander, opt

1/4 tsp Sea Salt