Double Crunch Honey Garlic Chicken Breasts

Hi there. The current Food on Friday on Carole’s Chatter is collecting links to dishes using garlic. I do hope you link this in. This is the link . Please do check out some of the other links – there are a lot of good ones already.

Despite the hubby forgetting to double dip the chicken, this turned out excellent! The breading alone is packed with so much flavor. We ended up cutting the breasts into chicken strips before pounding them out. Also, we determined that the amount of sauce (at least for our preferences) could be cut in half. We have so much left over that I’m basting it over grilled shrimp today!

INGREDIENTS

FOR THE CHICKEN:

• 2 eggs
• 4 tablespoons water
• 1/4 cup canola oil, for cooking chicken
• 1/2 teaspoon cayenne pepper
• 4 boneless skinless chicken breasts
• 1 cup flour
• 2 teaspoons salt
• 1 teaspoon ground sage
• 2 teaspoons pepper
• 1 tablespoon ground ginger
• 1 tablespoon ground nutmeg
• 1 teaspoon ground thyme
• 1 teaspoon ground sage

FOR THE HONEY GARLIC SAUCE:

• 1/4 cup low sodium soy sauce
• 1/2 teaspoon pepper
• 2 tablespoons olive oil
• 1 cup honey
• 3-4 cloves minced garlic

INSTRUCTIONS

1. Place the chicken breasts between two sheets of wax paper and pound with a meat mallet to an even 1/2 inch thickness.
2. In a medium shallow dish, combine the flour, salt, pepper, ginger, nutmeg, thyme, sage and cayenne pepper.
3. In another shallow dish, whisk together the eggs and water.
4. In a medium bowl, combine the ingredients for the sauce and mix well. Set aside.
5. Preheat the oil in a large frying pan over medium heat.
6. 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.
7. Place the chicken in the hot oil and fry for 4-5 minutes per side, until golden brown. Drain on paper towels.
8. Dip the cooked chicken into the honey garlic sauce and serve.