Wingless Chicken on Fire
Serve as an appetizer for 8 people or a main course for 4
with a fresh green salad
4 Chicken Breast fillets, skinned and cut in strips
1/4 C. Almond Flour or All Purpose flour
1 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
>Doc's Reducer >or Doc's Heavenly Habanero
Method 1-Baking for Directions for Chicken
-
Preheat oven to 425 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. Homemade Mayo
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
1 TBS Lemon juice
1 TBS Apple Cider Vinegar, organic
1 tsp Worcestershire Sauce
1 tsp ground coriander
1/4 tsp Sea Salt
-
To make the dip, thoroughly mix all ingredients together and season to taste
-
Pour into bowl and chill up to 3 days in advance
-
Arrange the Wingless chicken on a serving plate with the Dipping Sauce, carrot and celery sticks
Buffalo Style sauce (optional)
-
In bowl, add 1/2 stick melted butter
-
1/2 C. Doc's Sauce of choice, mix together
-
Add the wings and toss to coat evenly in the sauce
-
Serve on a platter with the Blue Cheese dipping sauce and veggies
DIRECTIONS FOR Chicken:
-
Divide the chicken breasts and cut into strips
-
Mix the Almond Flour, or all purpose flour with spices and seasoning in a bowl
-
Place the beaten eggs with Doc's sauce in its own separate bowl
-
Coat the chicken with flour, dip into the egg mixture, then into the bread crumbs