Sweet & Spicy Chicken Strips ( Gluten, Egg and Dairy Free)

Dan LOVES these. When he smells these cooking he gets pretty excited.  This is my way of doing chicken fingers. It has a little kick, so if you don't like spicy just reduce the amount of cayenne to your liking.  This is a good way to have chicken strips but a much healthier version.

Ingredients:

- 2 chx breast
- Olive oil
- Quinoa flower ( find this at whole foods or new seasons, Bobs Red mill brand)
- 5 T organic light brown sugar
- 3 T Sweet Paprika
- 1 tsp cayenne pepper
- 2 tsp garlic powder
- 2 tsp onion powder

- 1-2 tsp salt

- 1 tsp pepper

Mix all dry ingredients together
cut chicken into strips.
Place about a quarter of the spice on a small plate and some flour onto another plate.



Roll chicken in spice...



 then roll in flour.
 Quick tip:  use left hand for rolling in spice and right hand for flour. if the chicken gets flour on it first the spices wont stick.  So the hand thing helps ;-)



Place in frying pan with heated oil on low-medium heat.



Because of the brown sugar these can burn easy if you have the heat to high. I like cooking them a little slower on lower heat, then close to the end turn up the heat to crisp up the outside.



YUM-O!!!  ;-)

We enjoyed a little salad with an amazing Gluten free, Vegan dressing. The brand is Organic Ville, Miso Ginger.  Found it at Whole Foods.  I added a little bit of toasted sesame seeds.

Hope you enjoy.