Servings- 4-6 depending on how much chicken you cook

This recipe is fine for all stages of the program.

Ingredients:

• 12 boneless chicken thighs, cut in half to make 24 or, to reduce the fat, use chicken breasts and cut into “chicken tender” sized pieces
• ¾ cup Carbquik
• 1 tsp salt
• 1 tbsp garlic powder
• 1 tsp black pepper
• 3-4 eggs scrambled with 1-2 tbsp cream

Directions:

1. In a large bowl combine all of the dry seasonings.
2. Working in small batches, dredge chicken pieces in the egg mixture, then in the dry ingredients to coat.  Place on a nonstick baking sheet or a baking sheet covered with foil and lightly sprayed with cooking spray.
3. Let the pieces rest for 5 minutes, then dredge a second time in the flour mixture if you want a heavier coating. Place back on the pan after doing the second dredging step.
4. Cook in preheated 425°F oven for about 45 minutes, turning once about 20 minutes into cooking time.
5. After chicken pieces are cooked, cool for about 5 minutes, place into a large bowl big enough to toss in the sauce, then apply the sauce below:

• ½ cup olive oil
• ½ cup Frank’s hot sauce
• 3 Tbsp. garlic powder
• 1 tsp. black pepper
• 2 Tbsp. white vinegar

1. Melt margarine in saucepan then add oil , garlic powder, salt and pepper.
2. Heat and stir until you get a thick consistency.
3. Add hot sauce and vinegar and heat to just under a boil.
4. Reduce the heat to low and allow the mixture to simmer for 10 – 15 minutes on low heat until it starts to thicken a little.