Double Crunch Honey Garlic Chicken Breasts #dinnerrecipe #food #amazingrecipe #easyrecipe

They should. The first pork rendition of this formula Double Crunch Honey Garlic Pork Chops was posted one year back this week.

It has been among the most remarked upon and conceivably the most raved about formula I have ever posted as well. What's more, for generally excellent explanation.

t appears everybody who attempted them cherished them and made them again and again.

Such a significant number of perusers have sent much obliged for this formula and imparted it to their companions. They pronounced that it had gotten another most loved in their family and had become a lasting installation in their supper arranging menus.

Numerous perusers likewise shared that they had attempted this formula with chicken bosoms also, as we regularly do in my family. On the event of the one year commemoration of the formula's distribution, we chose to set up the chicken form and snap another photograph for the blog.

We served our own with some Chinese egg noodles, gently hurled in a similar sauce. A couple sautéed vegetables as an afterthought and you have what our whole family concurred was one of the most fulfilling and tasty dinners possible in less than 30 minutes. Workday meals simply don't beat this.

Also try our recipe Pickled Red Onions #dinnerrecipe #food #amazingrecipe #easyrecipe

Ingredients

• 4 large boneless skinless chicken breasts
• 2 cups flour
• 4 tsp salt
• 4 tsp black pepper
• 3 tbsp ground ginger
• 1 tbsp freshly ground nutmeg
• 2 tsp ground thyme
• 2 tsp ground sage
• 2 tbsp paprika
• 1 tsp cayenne pepper
• 4 eggs
• 8 tbsp water
• 2 tbsp olive oil
• 3-4 cloves minced garlic
• 1 cup honey
• 1/4 cup soy sauce, low sodium soy sauce is best
• 1 tsp ground black pepper
• canola oil for frying

Instructions

1. 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 them into halves horizontally.
2. Sift together the flour, salt, black pepper, ground ginger, nutmeg, thyme, sage paprika and cayenne pepper. NOTE: This flour and spice dredge mix is sufficient for two batches of this chicken recipe so divide the batch and store 1/2 in a Ziploc bag in the freezer. I always like to make enough for next time...and there's always a next time with this recipe.
3. Make an egg wash by whisking together the eggs and water.
4. 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.
5. 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 it will be fully cooked by the time the outside is browned. I find just below medium heat works well. I use a burner setting of about 4 1/2 out of 10 on the dial and fry them gently for about 4 or 5 minutes per side until golden brown and crispy.
6. 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.
7. To make the Honey Garlic Sauce:
8. In a medium saucepan add the 2 tbsp olive oil and minced garlic. Cook over medium heat to soften the garlic but do not let it brown.
9. Add the honey, soy sauce and black pepper.
10. Simmer together for 5-10 minutes, remove from heat and allow to cool for a few minutes. Watch this carefully as it simmers because it can foam up over the pot very easily.

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Source: bit.ly/2QQ5OhL