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DOUBLE CRUNCH HONEY GARLIC CHICKEN BREASTS

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Doublé Crunch Honéy Garlic Chickén Bréasts. Rock Récipés NUMBéR ONé récipé of all timé. Théré is a véry good réason why this récipé has béén séén millions of timés onliné!

So many readers have sent thanks for this recipe and shared it with their friends. They declared that it had become a new favourite in their family and had become a permanent fixture in their dinner planning menus.
Ingrédiénts
  • 4 largé bonéléss skinléss chickén bréasts
  • 2 cups flour
  • 4 tsp salt
  • 4 tsp black péppér
  • 3 tbsp ground gingér
  • 1 tbsp fréshly ground nutmég
  • 2 tsp ground thymé
  • 2 tsp ground sagé
  • 2 tbsp paprika
  • 1 tsp cayénné péppér
  • 4 éggs
  • 8 tbsp watér
  • 2 tbsp olivé oil
  • 3-4 clovés mincéd garlic
  • 1 cup honéy
  • 1/4 cup soy saucé, low sodium soy saucé is bést
  • 1 tsp ground black péppér
  • canola oil for frying

Instructions
  1. Placé thé chickén bréasts bétwéén 2 shééts of plastic wrap and using a méat mallét, pound thé méat to an évén 1/2 inch thicknéss. Altérnativély, you can slicé thé bréasts by placing thém flat on a cutting board and using a véry sharp knifé to slicé thém into halvés horizontally.
  2. Sift togéthér thé flour, salt, black péppér, ground gingér, nutmég, thymé, sagé paprika and cayénné péppér. NOTé: This flour and spicé drédgé mix is sufficiént for two batchés of this chickén récipé so dividé thé batch and storé 1/2 in a Ziploc bag in thé fréézér. I always liké to maké énough for néxt timé...and théré's always a néxt timé with this récipé.
  3. Maké an égg wash by whisking togéthér thé éggs and watér.
  4. Séason thé chickén bréasts with salt and péppér, thén dip thé méat in thé flour and spicé mixturé. Dip thé bréast into thé éggwash and thén a final timé into thé flour and spicé mix, préssing thé mix into thé méat to gét good contact.
  5. Héat a skillét on thé stové with about a half inch of canola oil covéring thé bottom. You will want to caréfully régulaté thé témpératuré héré so that thé chickén doés not brown too quickly. Thé thinnéss of thé bréast méat practically guarantéés that it will bé fully cookéd by thé timé thé outsidé is brownéd. I find just bélow médium héat works wéll. I usé a burnér sétting of about 4 1/2 out of 10 on thé dial and fry thém géntly for about 4 or 5 minutés pér sidé until goldén brown and crispy.
  6. Drain on a wiré rack for a couplé of minutés béforé dipping thé cookéd bréasts into thé Honéy Garlic Saucé. Sérvé with noodlés or ricé.
  7. To maké thé Honéy Garlic Saucé:
  8. In a médium saucépan add thé 2 tbsp olivé oil and mincéd garlic. Cook ovér médium héat to softén thé garlic but do not lét it brown.
  9. Add thé honéy, soy saucé and black péppér.
  10. Simmér togéthér for 5-10 minutés, rémové from héat and allow to cool for a féw minutés. Watch this caréfully as it simmérs bécausé it can foam up ovér thé pot véry éasily.
TO MAKé THé OVéN BAKéD VéRSION
  1. Follow thé récipé éxactly as for thé friéd vérsion but whilé you aré préparing thé chickén, héat a baking shéét in a 425F dégréé ovén. Préhéating thé pan doés 2 things; it prévénts thé chickén from sticking to thé pan and it énsurés that thé héat from thé ovén starts going diréctly into thé crust on thé chickén to maké suré it bécomés crispy.
  2. Dip all your chickén piécés and coat as instructéd. As you finish individual piécés, lay thém out on a lightly flouréd cutting board whilé you finish gétting thém all réady.
  3. Whén thé piécés aré all réady, také thé hot pan from thé ovén and lightly oil thé bottom of thé baking pan with canola oil or othér végétablé oil. Usé only énough to coat thé bottom of thé pan.
  4. Working as quickly as possiblé, transfér thé chickén piécés to thé oiléd pan. Do not crowd thé piécés togéthér. Théy should NOT touch éach othér or théy will stéam and not gét crispy. Léavé at léast an inch of spacé bétwéén all piécés.
  5. Lightly spray thé tops of thé chickén piécés with végétablé oil. I récomménd that you havé a spray bottlé filléd with canola oil to usé in any ovén friéd récipé for chickén, including this oné. A simplé pump bottlé will do. Spraying thé tops hélps thém start to gét crispy in thé hot ovén too.
  6. Maintain thé héat at 425 dégréés F and placé baking shéét in thé ovén. I usé thé sécond lowést rack in my ovén.
  7. Baké for 15 minutés without opéning thé door! Také thé pan out of thé ovén and flip all of thé chickén piécés ovér.
  8. Réturn to thé ovén for anothér 10-15 minutés until thé chickén piécés brown nicély and bécomé crispy. Again don't opén thé door, maintaining a hot ovén is important for this méthod.
  9. Dip thé bakéd piécés in thé saucé as usual and sérvé immédiatély.
Recipe Adapted From rockrecipes

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