Real Recipes From Real Home Cooks ®
Double Crunch Honey Garlic Chicken Breasts
INGREDIENTS
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4 large boneless chicken breasts
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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 t
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Sift together:
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2 cup flour
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4 tsp salt
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4 tsp black pepper
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3 tbsp ground ginger
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2 tbsp ground nutmeg
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2 tsp ground thyme
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2 tsp ground sage
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2 tbsp paprika
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1 tsp cayenne pepper
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NOTE: This flour and spice dredge mix is sufficient for two 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.
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Make an egg wash by whisking together:
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4 eggs
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8 tbsp water
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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.
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Heat a skillet on the stove with about a half inch of canola 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
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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.
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