This Double Crunch Honey Garlic Chicken was absolutely amazing! Usually, I don’t find coated, fried chicken recipes worth the hassle and mess, but this was 100% worth it. And actually, it wasn’t much of a hassle at all. Just be sure to pound your chicken breasts to a uniform thickness, so they cook quickly and evenly. It really makes a difference.
Double Crunch Honey Garlic Chicken Breasts
prep time: 15 MINUTES cook time: 10 MINUTES total time: 25 MINUTES
INGREDIENTS
FOR THE CHICKEN:
- 4 boneless skinless chicken breasts
- 1 cup flour
- 2 teaspoons pepper
- 2 teaspoons salt
- 1 teaspoon ground thyme
- 1 teaspoon ground sage
- 1 tablespoon ground ginger
- 1 tablespoon ground nutmeg
- 1/2 teaspoon cayenne pepper
- 4 tablespoons water
- 1/4 cup canola oil, for cooking chicken
- 2 eggs
FOR THE HONEY GARLIC SAUCE:
- 2 tablespoons olive oil
- 1 cup honey
- 3-4 cloves minced garlic
- 1/2 teaspoon pepper
- 1/4 cup low sodium soy sauce
INSTRUCTIONS
- Place the chicken breasts between two sheets of wax paper and pound with a meat mallet to an even 1/2 inch thickness.
- In a medium shallow dish, combine the flour, salt, pepper, ginger, nutmeg, thyme, sage and cayenne pepper.
- In another shallow dish, whisk together the eggs and water.
- In a medium bowl, combine the ingredients for the sauce and mix well. Set aside.
- Preheat the oil in a large frying pan over medium heat.
- Dip the chicken into the flour mixture, then the egg wash. Return the chicken to the flour mixture and coat again, pressing on the flour to coat well.
- Place the chicken in the hot oil and fry for 4-5 minutes per side, until golden brown. Drain on paper towels.
- Dip the cooked chicken into the honey garlic sauce and serve.
