Cut 2 pounds of boneless, skinless chicken thighs into nugget size pieces. Roll them in flour, then in beaten eggs, then back in flour. Sprinkle them with black pepper and brown them in about 1/4 cup of canola oil.
When they are nice and brown, remove them from the pan and drain on paper towels. Wipe the grease out of the pan and add the following:
1 cup of favorite barbecue sauce1/4 cup of water
1 tablespoon honeyscant 1/4 teaspoon crushed red pepper flakes
Return to heat and mix sauce thoroughly. When it is bubbly, put the chicken in the sauce and stir to coat all of the pieces (I use a wide flat spatula to turn the pieces in the sauce).
Lower the heat and let the sauce sink into the chicken and caramelize a little in the pan. The chicken will be ready to serve when the sauce darkens (about five minutes).
NOTE: I have used chicken breast in this recipe, but it is not as moist and tasty as chicken thighs.
NOTE: Once you have put the sauce on the chicken, keep the heat down and watch it because it can scorch easily.
NOTE: I don't add salt to the sauce because there is plenty of salt in the barbecue sauce.