Double Crunch Honey Garlic Chicken

Double Crunch Honey Garlic Chicken

source: http://www.nlrockrecipes.com/2012/04/doube-crunch-honey-garic-chicken.html

2 boneless, skinless chicken breasts

1 c flour

2 t salt

2 t black pepper

1 1/2 T ground ginger

1 1/2 t nutmeg

1 t thyme

1 t sage

1 T paprika

1/2 t cayenne

2 eggs

1/4 c water

1 c Panko bread crumbs

Honey-Garlic Sauce:

2 T olive oil

3-4 cloves garlic

1/2 c honey

2 T soy sauce

1/2 t pepper

green onions

Slice the chicken breasts horizontally in half.  Don't skip this step!  You want the breasts nice and thin so they cook up evenly.

 Combine the flour and spices in a Ziplock.

 Combine the eggs and water in a bowl and stir to combine.

 Put the Panko breadcrumbs on a plate.  I added a small handful of the flour mixture with this as well just to season it a bit.

 Plop the chicken breasts in the Ziplock bag.  Seal it and shake the dickens out of it.  It'll come out coated perfectly.  This is my favorite way to coat chicken breasts.

 Next, dip the flour-coated chicken breasts into the egg wash.

 Finally, dip the chicken into the Panko bread crumbs, making sure to coat completely.

 Set them aside while you heat some Canola oil in a skillet over medium heat.  Make sure the oil is hot before you put the chicken in there.  If it isn't hot enough, the oil will soak into the Panko crumbs and make it soggy instead of crispy.  Cook on both sides for about 4-5 minutes or until crispy and golden on the bottom.

 While they are frying up, put the olive oil in a small saucepan and heat over medium-high heat.  Add the garlic and cook for 1-2 minutes.  Add the honey, soy sauce, and pepper.  Simmer it for 5-10 minutes. 

 When the chicken is done, let it drain on a wire rack or paper towels. 

 Place the chicken on a serving dish and pour some of the sauce over it.  Top with cut green onions.c

Oh geez... I just now noticed that there is a time stamp on all of the pictures.  I'll have to take that setting off of my camera.  Sorry, folks!