EXTRA CRISPY, DOUBLE DIPPED, HONEY GARLIC GLAZED CHICKEN
INGREDIENTS
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Prepare ziploc bag with:
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2c. flour
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1 Tablespoon salt
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few shakes of pepper
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2 Tablespoons paprika
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Prepare a bowl with 4 eggs and a splash of water
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Sprinkle salt and pepper on chicken cutlets (1 used 1 1/2 pounds thin cutlets) and dredge in the flour mix. Then dip in egg, back in flour and pan fry in some avocado oil until crispy on both sides. Remove to a rack.
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Honey Garlic Sauce
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In a pot add:
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2 Tablesoons olive oil
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3 cloves minced garlic
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Cook over medium until fragrant but do not brown garlic.
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Add:
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1 cup honey (I used orange blossom from Williams Sonoma)
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¼ cup Tamari
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Simmer on low 5mins. Then dip each cutlet into the sauce and top with sliced scallions.
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