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Crunchy Chicken Breasts

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Double Crunchy Honey and Garlic Chicken Breasts
This is one of the most satisfying and delicious meals imaginable in under 30 minutes.
Double Crunchy Honey and Garlic Chicken Breasts
Course Main Meal
Prep Time 15 minutes
Cook Time 15 minutes
Servings
Ingredients
Course Main Meal
Prep Time 15 minutes
Cook Time 15 minutes
Servings
Ingredients
Double Crunchy Honey and Garlic Chicken Breasts
Instructions
  1. Place the chicken breasts between 2 sheets of plastic wrap and using a meat mallet, pound the meat to an even 1.5 cm (1/2 inch) thickness.
  2. 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.
  3. Sift together the flour, salt, black pepper, ground ginger, nutmeg, thyme, sage, paprika and cayenne pepper.
  4. Make an egg-wash by whisking together the eggs and water.
  5. Season the chicken breasts with salt and pepper, then dip the meat in the flour and spice mixture.
  6. Dip the breast into the egg-wash and then a final time into the flour and spice mix, pressing the mix into the meat to get good contact.
  7. Heat a skillet on the stove with about a 1.5 cm (1/2 inch) of canola oil covering the bottom.
  8. Carefully regulate the temperature here so that the chicken does not brown too quickly.
  9. The thinness of the breast meat practically guarantees that it will be fully cooked by the time the outside is browned.
  10. Just below medium heat works well.
  11. 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.
  12. Drain on a wire rack for a couple of minutes before dipping the cooked breasts into the Honey Garlic Sauce.
  13. Serve with noodles or rice.
To make the Honey Garlic Sauce:
  1. In a medium saucepan add the 2 tablespoons olive oil and minced garlic.
  2. Cook over medium heat to soften the garlic but do not let it brown.
  3. Add the honey, soy sauce and black pepper.
  4. Simmer together for 5 to 10 minutes, remove from heat and allow to cool for a few minutes.
  5. Watch this carefully as it simmers because it can foam up over the pot very easily.
To make the Oven Baked version:
  1. Follow the recipe exactly as for the fried version but while you are preparing the chicken, heat a baking sheet in a 220° C (425° F) oven.
  2. Preheating the pan does 2 things: It prevents the chicken from sticking to the pan and it ensures that the heat from the oven starts going directly into the crust on the chicken to make sure it becomes crispy.
  3. Dip all your chicken pieces and coat as instructed.
  4. As you finish individual pieces, lay them out on a lightly floured cutting board while you finish getting them all ready.
  5. When the pieces are ready, take the hot pan from the oven and lightly oil the bottom of the baking pan with canola oil or other vegetable oil.
  6. Use only enough to coat the bottom of the pan.
  7. Working as quickly as possible, transfer the chicken pieces to the oiled pan.
  8. Do not crowd the pieces together.
  9. They should not touch each other or they will steam and not get crispy.
  10. Leave at least 2.5 cm (1 inch) of space between all pieces.
  11. Lightly spray the tops of the chicken pieces with vegetable oil.
  12. Spraying the tops helps them start to get crispy in the hot oven too.
  13. Maintain the heat at 220° C (425° F) and place baking sheet in the oven.
  14. Use the second lowest rack in the oven.
  15. Bake for 15 minutes without opening the door.
  16. Take the pan out of the oven and flip all of the chicken pieces over.
  17. Return to the oven for another 10 to 15 minutes until the chicken pieces brown nicely and become crispy.
  18. Again do not open the door, maintaining a hot oven is important for this method.
  19. Dip the baked pieces in the sauce and serve immediately.
Recipe Notes

Suggested serving for this dish is with some Chinese egg noodles, lightly tossed in the same sauce, with a few sauteed vegetables on the side.

This flour and spice dredge mix is sufficient for two batches of this chicken recipe so divide the batch and store half in a Ziploc bag in the freezer.

For a gluten free option, try substituting rice flour for the white flour.

It is recommended to have a spray bottle filled with canola oil to use in any oven fried recipe for chicken, including this one. A simple pump bottle will do.
By Barry C. Parsons

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