Skip to main content

Double Crunch Honey Garlic Chicken Breasts

First new recipe for 2015!  Thin cutlets were on the menu today and I wanted something well spiced and fried.     I've seen this recipe on Pinterest dozens of times and today was the day.    For the flour mixture, I omitted the salt and sprinkled it over the hot chicken on the rack.     I used thin cut chicken breasts, there were about 5 in the package.   I only used half the eggs/water because I'm running low, and it was plenty.  I halved the sauce ingredients and served it on the side.   I liked the sauce, DH thought it was ok.  We all loved the chicken.

Pictures are tough this time of year.   It's dark at dinner and we have energy efficient bulbs which put that yellow cast on everything.     It was much more delicious than it looked.   Thanks to Rock Recipes for this one, there are several variations on the site and I look forward to making the others.



                     
* Exported from MasterCook *

                Double Crunch Honey Garlic Chicken Breasts


5 thin cut  boneless chicken breasts
  2                cup  flour
  4                tsp  black pepper
  3               tbsp  ground ginger
  2               tbsp  ground nutmeg
  2                tsp  ground thyme
  2                tsp  ground sage
  2               tbsp  paprika
  1                tsp  cayenne pepper
2                     eggs
4              tbsp  water
Canola Oil for frying
Kosher Salt
       For the sauce
1T olive oil
1 to 2 cloves minced garlic (used jarred)
1/2 cup honey
1/8 cup low sodium soy
1/2 tsp black pepper


Heat oil to medium in a large skillet with high sides.

Combine flour, black pepper, ginger, nutmeg, thyme, sage, paprika and cayenne in a shallow dish.   Whisk together the egg and water in another shallow dish.   


Dredge chicken into flour mixture, then dip into egg, then back into the flour mixture.   Press to make sure the chicken is well coated.   Repeat with the rest of the chicken.  Place gently into the oil and fry until golden brown, about 4 mins per side.   Sprinkle both sides with kosher salt and let rest on a wire rack.  

Drizzle with sauce or serve on the side.

Honey Garlic Sauce
Cook olive oil and garlic in a saucepan over medium heat, but don't let it brown.    Add honey, soy sauce and pepper.    Reduce heat to low and simmer for 5 to 10mins.  

Source:
  "http://rockrecipes.blogspot.ca/2012/04/doube-crunch-honey-garic-chicken.html"

Comments

Popular posts from this blog

Copycat Dunkin Donuts Egg White & Veggie Omelet Bites

I'm a huge fan of the Dunkin Donuts Power Breakfast sandwich, so when I started seeing ads for the new Egg White & Veggie Omelet Bites I stopped in and gave them a try.  They were delicious, but of course, I knew I could make them at home.  I started with the whites of six eggs. You can use pasturized whites if you don't want to do the whole separating, finding a use for the yolks thing.  I beat them up with some salt and pepper. Next up, the tomato and spinach.  I used grape tomatoes, seeded them and then chopped them into 1/4" pieces. I like baby spinach, and I took about 10 leaves and chopped those up into 1/4" pieces as well. I added that to the egg mixture.  When you pour it into the pans, be sure that it all gets evenly distributed.   They bake up pretty quickly, around 9 minutes or so.  Dunkin gives you two egg bites, the mini donut serving size is three. I pop them in ziplocs in the fridge and just pull a bag and reheat them in the microwave for a quick

Copycat Dunkin Donuts Bacon and Cheddar Omelet Bites

Since I already came up with a version of Dunkin Donuts new Egg White & Veggie Omelet Bites for myself, I decided to make the other variety that they are offering, Bacon & Cheddar, for my husband. Super simple.  Beat up some eggs with salt and pepper.  Add in some shredded cheddar and a slice of bacon cut into 1/4" pieces (I used kitchen shears).  Bake them for about 9 minutes in sprayed mini donut pans. They baked up light and fluffy.  The bacon stayed crisp and there's just the perfect amount of cheese.   I split them up into portions in zip top bags and that way we can just grab a bag and warm them up. My husband laughed when I told him 3 is the serving size.  I'll definitely be doubling the recipe next time! Copycat Dunkin Donuts Bacon & Cheddar Omelette Bites Print With Image Without Image Author: Jolene's Recipe Journal Ingredients 4 large eggs 1/4 teaspoon salt 1/2 teaspoon pepper 3T shredded cheddar cheese 1 slice cooked bacon, cut in 1/4" piec

Double Layer Pineapple Upside Down Cake

Back in the day I used to bake from home for extra money.  This was one of the most popular items.  Cake mix sizes have changed and if you're using the 15.75 ounce ones bake them in 8" pans. If you want to use the 9" rounds, you can also use this cake mix upsizer to make up the difference between the old and new cake mix sizes.  If the layers are too thin, you'll never be able to flip and stack them without a mess. Be sure to keep track of which pan has the pineapple rings and cherries in it and which doesn't so that you can easily turn them out onto the plate in the right order.    Double Layer Pineapple Upside Down Cake Print With Image Without Image Author: Jolene's Recipe Journal Ingredients 10 ounce jar maraschino cherries, drained 1/2 stick butter 1/2 cup packed brown sugar 8 ounce can pineapple slices 8 ounce can crushed pineapple with juice 1 package yellow cake mix (15.75 ounces) Instructions Preheat oven to 350 degrees F. Melt butter and coat the