Double Crunch Honey Garlic Chicken Breasts

Double Crunch Honey Garlic Chicken Breasts
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Double Crunch Honey Garlic Chicken
4 large boneless, skinless chicken breasts
2 cups all-purpose 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
1 tsp cayenne pepper
2 tbsp paprika
4 eggs
8 tbsp water
2 tbsp olive oil
3-4 cloves garlic, minced
1 cup honey
1/4 cup soy sauce (low-sodium recommended)
1 tsp ground black pepper
Canola oil for frying
Begin by preparing the chicken breasts. Place them between two sheets of plastic wrap and gently pound them to an even 1/2 inch thickness using a meat mallet. Alternatively, slice the breasts horizontally to achieve uniform thickness.
In a bowl, sift together the flour, salt, black pepper, ground ginger, nutmeg, thyme, sage, paprika, and cayenne pepper. Divide the mixture in half, storing one portion in a Ziploc bag in the freezer for future use.
Create an egg wash by whisking together the eggs and water in a separate bowl.
Season the chicken breasts with salt and pepper. Dip each breast into the flour and spice mixture, followed by the egg wash, and then back into the flour mixture, ensuring thorough coating.
Heat a skillet on the stove with enough canola oil to cover the bottom to a depth of about half an inch. Fry the chicken breasts for approximately 4-5 minutes per side, or until they turn golden brown and crispy. Drain them on a wire rack to remove excess oil.
While the chicken is frying, prepare the honey garlic sauce. In a medium saucepan, heat olive oil over medium heat and sauté the minced garlic until softened. Add the honey, soy sauce, and black pepper, and simmer the mixture for 5-10 minutes. Remove from heat and allow to cool slightly.
Serve the cooked chicken breasts with the delectable honey garlic sauce drizzled over the top.

Here are some common questions about Double Crunch Honey Garlic Chicken Breasts along with their answers:

1. Can I use chicken thighs instead of chicken breasts?

  • Yes, you can use chicken thighs instead of chicken breasts if you prefer. Just adjust the cooking time accordingly, as thighs may require slightly longer to cook through compared to breasts.

2. Can I bake the chicken breasts instead of frying them?

  • While frying the chicken breasts gives them a crispy texture, you can also bake them for a healthier alternative. Place the breaded chicken breasts on a baking sheet lined with parchment paper and bake in a preheated oven at 400°F (200°C) for approximately 25-30 minutes, or until they are cooked through and golden brown.

3. Can I make the honey garlic sauce ahead of time?

  • Yes, you can make the honey garlic sauce ahead of time and store it in an airtight container in the refrigerator. Simply reheat it gently on the stove or in the microwave before serving.

4. Can I omit or reduce the amount of cayenne pepper for a milder flavor?

  • Yes, if you prefer a milder flavor, you can omit or reduce the amount of cayenne pepper in the flour mixture. Adjust the seasoning to suit your taste preferences.

5. Can I use low-carb or gluten-free flour for this recipe?

  • Yes, you can use low-carb or gluten-free flour as a substitute for all-purpose flour in this recipe. Just make sure to use a flour blend that is suitable for frying and has a similar texture to all-purpose flour.

6. Can I make this recipe dairy-free?

  • Yes, you can make this recipe dairy-free by omitting the butter from the honey garlic sauce and using a dairy-free alternative for the egg wash, such as almond milk or coconut milk.

7. What sides would pair well with this dish?

  • This Double Crunch Honey Garlic Chicken pairs well with a variety of sides, such as steamed vegetables, rice, roasted potatoes, or a crisp salad. Choose your favorite sides to complement the flavors of the chicken.

8. Can I store leftovers of this dish?

  • Yes, you can store leftovers of the cooked chicken in an airtight container in the refrigerator for up to 3-4 days. Reheat them in the oven or microwave until heated through before serving.