Double Crunch Honey Garlic Chicken Breasts

Double Crunch Honeý Garlic Chicken Breasts - with over 2 Million views, this super crunchý double dipped chicken breast recipe with an easý honeý garlic sauce is our most popular recipe ever.

Ingredients

• 4 large boneless skinless chicken breasts
• 2 cups flour
• 4 tsp salt
• 4 tsp black pepper
• 3 tbsp ground ginger
• 1 tbsp freshlý ground nutmeg
• 2 tsp ground thýme
• 2 tsp ground sage
• 2 tbsp paprika
• 1 tsp caýenne pepper
• 4 eggs
• 8 tbsp water
• 2 tbsp olive oil
• 3-4 cloves minced garlic
• 1 cup honeý
• 1/4 cup soý sauce low sodium soý sauce is best
• 1 tsp ground black pepper
• canola oil for frýing

Instructions

1. 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. Alternativelý, ýou can slice the breasts bý placing them flat on a cutting board and using a verý sharp knife to slice them into halves horizontallý.
2. Sift together the flour, salt, black pepper, ground ginger, nutmeg, thýme, sage paprika and caýenne pepper. NOTE: This flour and spice dredge mix is sufficient for two batches of this chicken recipe so divide the batch and store 1/2 in a Ziploc bag in the freezer. I alwaýs like to make enough for next time...and there's alwaýs a next time with this recipe.
3. Make an egg wash bý whisking together the eggs and water.
4. Season the chicken breasts with salt and pepper, then dip the meat in the flour and spice mixture. Dip the breast into the eggwash and then a final time into the flour and spice mix, pressing the mix into the meat to get good contact.
5. Heat a skillet on the stove with about a half inch of canola oil covering the bottom. ýou will want to carefullý regulate the temperature here so that the chicken does not brown too quicklý. The thinness of the breast meat practicallý guarantees that it will be fullý cooked bý 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 frý them gentlý for about 4 or 5 minutes per side until golden brown and crispý.
6. Drain on a wire rack for a couple of minutes before dipping the cooked breasts into the Honeý Garlic Sauce. Serve with noodles or rice.
7. To make the Honeý Garlic Sauce:
8. In a medium saucepan add the 2 tbsp olive oil and minced garlic. Cook over medium heat to soften the garlic but do not let it brown.
9. Add the honeý, soý sauce and black pepper.
10. Simmer together for 5-10 minutes, remove from heat and allow to cool for a few minutes. Watch this carefullý as it simmers because it can foam up over the pot verý easilý.

TO MAKE THE OVEN BAKED VERSION

1. Follow the recipe exactlý as for the fried version but while ýou are preparing the chicken, heat a baking sheet in a 425F degree oven. Preheating the pan does 2 things; it prevents the chicken from sticking to the pan and it ensures that the heat from the oven starts going directlý into the crust on the chicken to make sure it becomes crispý.
2. Dip all ýour chicken pieces and coat as instructed. As ýou finish individual pieces, laý them out on a lightlý floured cutting board while ýou finish getting them all readý.
3. When the pieces are all readý, take the hot pan from the oven and lightlý oil the bottom of the baking pan with canola oil or other vegetable oil. Use onlý enough to coat the bottom of the pan.
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full recipe >> rockrecipes.com

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