I had all the ladies (and a few new lil babes...see we've all been busy) over last week...without further ado THIS is what we enjoyed.
Double Crunch Honey-Garlic Chicken
(recipe & photo courtesy of nlrockrecipes.com as found on Pinterest)
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4 large boneless chicken breasts
Place the chicken breasts between 2 sheets of plastic wrap and using a meat mallet, pound the meat to an even 1/2 inch thickness. Alternatively, you can slice the breasts by placing them flat on a cutting board and using a very sharp knife to slice them into halves horizontally.
Sift together:
Sift together:
(see notes below; modified slightly from original recipe)
2 cup flour
4 tsp salt
4 tsp black pepper
1 1/2 tbsp ground ginger
1 tbsp ground nutmeg
2 tsp ground thyme
2 tsp ground sage
2 tbsp paprika
1 tsp cayenne pepper
NOTE: This flour and spice dredge mix is sufficient for two (or 3) batches of this chicken recipe. You can store the leftover mix in a Ziploc bag in the freezer for the next time you make this recipe...and there will be a next time. (Note - I put half of this season mix into panko bread crumbs for my final dredge.)
Make an egg wash by whisking together:
2 cup flour
4 tsp salt
4 tsp black pepper
1 1/2 tbsp ground ginger
1 tbsp ground nutmeg
2 tsp ground thyme
2 tsp ground sage
2 tbsp paprika
1 tsp cayenne pepper
NOTE: This flour and spice dredge mix is sufficient for two (or 3) batches of this chicken recipe. You can store the leftover mix in a Ziploc bag in the freezer for the next time you make this recipe...and there will be a next time. (Note - I put half of this season mix into panko bread crumbs for my final dredge.)
Make an egg wash by whisking together:
(modified slightly from original recipe)
2 eggs
4 tbsp water
2 eggs
4 tbsp water
Season the chicken breasts with salt and pepper, then dip the meat in the flour and spice mixture. Dip the breast into the egg wash and then a final time into the flour and spice mix, pressing the mix into the meat to get good contact. (Note - I used panko breadcrumbs for my final dipping to make sure the chicken had a good crunch. I tried both ways and preferred it with the panko.)
Heat a skillet on the stove with about a half inch of canola (or coconut) oil covering the bottom. You will want to carefully regulate the temperature here so that the chicken does not brown too quickly. The thinness of the breast meat practically guarantees that it will be fully cooked by the time the outside is browned. I find just below medium heat works well. I use a burner setting of about 4 1/2 out of 10 on the dial and fry them gently for about 4 or 5 minutes per side until golden brown and crispy.
Drain on a wire rack for a couple of minutes before dipping the cooked breasts into the Honey Garlic Sauce. Serve with noodles or rice.
Honey Garlic Sauce In a medium saucepan add
2 tbsp olive oil
3 – 4 cloves minced garlic
Cook over medium heat to soften the garlic but do not let it brown. Add:
1 cup honey
¼ cup soya sauce (low sodium soya sauce is best)
1 tsp ground black pepper
Simmer together for 5-10 minutes, remove from heat and allow to cool for a few minutes. Watch this carefully as it simmers because it can foam up over the pot very easily.
2 tbsp olive oil
3 – 4 cloves minced garlic
Cook over medium heat to soften the garlic but do not let it brown. Add:
1 cup honey
¼ cup soya sauce (low sodium soya sauce is best)
1 tsp ground black pepper
Simmer together for 5-10 minutes, remove from heat and allow to cool for a few minutes. Watch this carefully as it simmers because it can foam up over the pot very easily.
I served this over rice with asparagus that I drizzled with olive oil, Johnny's seasoning, fresh minced garlic and pepper.
Until next time - Enjoy!
-AK
