Cant Stop Chicken

• 13 cups Low Sodium Soy Sauce
• 13 cups Splenda
• 1 Tablespoon Crushed Garlic
• 1 teaspoon Crushed Red Pepper
• 1/2 cups All-purpose Flour
• 1 Tablespoon Black Pepper, Ground
• 1 teaspoon Sea Salt
• 2 pieces Boneless, Skinless Chicken
• 1/4 cups Extra-Virgin Olive Oil, For Frying

1. Heat oven to 350F.
2. In a measuring cup or small bowl, mix the soy sauce, Splenda, crushed garlic and red pepper.
3. Stir so that it is well blended and the Splenda is mostly dissolved.
4. (This will be a bit thick; it will become a glaze and gel up during the cooking period.)
5. Combine flour, salt and pepper in a bowl or Ziploc bag.
6. Cube chicken into about 1-inch pieces.
7. Coat chicken pieces in flour mixture until fully coated.
8. Heat oil in frying pan until hot enough to sizzle when adding a sprinkle of flour.
9. Add the floured chicken and brown on all sides.
10. (Do not let it get fully cooked, but just until it gets a nice brown crust.)
11. Drain the pieces on a paper towel.
12. In a 13x9-inch baking pan, place pieces of chicken in a single layer.
13. Pour the glaze over the chicken and mix around so all the pieces are coated.
14. Bake for 30 minutes at 350 F, stirring the pieces every 10 minutes to get them evenly coated with the glaze.
15. Enjoy!

soy sauce, splenda, garlic, red pepper, allpurpose, black pepper, salt, chicken, extravirgin olive oil

Taken from tastykitchen.com/recipes/main-courses/cane28099t-stop-chicken/ (may not work)