Savor The Unforgettable Double Crunch Honey Garlic Chicken Breasts (Print version)
Crispy double-dredged chicken breasts fried golden and brushed with a sweet-savory honey garlic glaze. A 30-minute main dish that turns pantry staples into the dinner everyone fights over.
# Ingredients:
For the chicken and coating
01 -
4 large boneless skinless chicken breasts, pounded to 1/2 inch thick
02 -
2 cups (250 g) all-purpose flour
03 -
4 tsp salt
04 -
4 tsp black pepper
05 -
3 tbsp ground ginger
06 -
1 tbsp ground nutmeg
07 -
2 tsp ground thyme
08 -
2 tsp ground sage
09 -
1 tsp cayenne pepper
10 -
2 tbsp paprika
11 -
4 large eggs
12 -
8 tbsp water
13 -
Canola or vegetable oil, for frying
For the honey garlic glaze
14 -
1 cup (340 g) honey
15 -
1/4 cup (60 ml) low-sodium soy sauce
16 -
3-4 cloves garlic, minced
17 -
1 tsp black pepper
# Instructions:
01 -
Place each chicken breast between sheets of plastic wrap or parchment. Gently pound to an even 1/2 inch thickness and pat very dry with paper towels.
02 -
In a wide shallow bowl, whisk the flour with salt, pepper, ginger, nutmeg, thyme, sage, cayenne and paprika. In a second bowl, beat the eggs with the water.
03 -
Coat each breast in the flour mixture, shake off excess, dip in the egg wash, then press back into the flour mixture for a thick, craggy coating.
04 -
Heat about 1/2 inch of oil in a heavy skillet to 350°F. Fry the chicken for 3-4 minutes per side until deep golden and the internal temperature reaches 165°F. Drain on a wire rack.
05 -
In a small saucepan, saute the garlic over medium heat for 30 seconds until fragrant. Add the honey, soy sauce and black pepper. Simmer for 2-3 minutes until slightly thickened.
06 -
Brush or drizzle the warm glaze over the crispy chicken. Serve immediately with rice, noodles or a simple green salad.
# Good to know:
01 -
Best served right after glazing while the crust is crisp.
02 -
Leftovers reheat best in a 400°F oven on a wire rack.