Double Crunch Honey Garlic Chicken Breasts with Crisp Spiced Coating
By Emma Collins
Prep
15 min
Cook
15 min
Total
30 min
Servings
4
Choose boneless, skinless chicken breasts that can be pounded or sliced in half to ½ inch thick. Thin chicken breasts cook quickly and stay juicy. Boneless, skinless chicken breasts prepared in this way are double-dredged in flour and spices, fried to a crispy texture, and served with sweet-and-salty honey garlic sauce for a quick meal.
The flour mixture contains salt, black pepper, ginger, nutmeg, thyme, sage, paprika, and cayenne. The article says the flour mixture makes two batches. Egg and water mixtures are additional coatings. Pressing more flour into the chicken adds a second flour coating. A separate finishing sauce made with honey, garlic, low-sodium soy sauce, and black pepper is prepared. Garlic is sautéed in olive oil in a medium saucepan over medium heat, and other finishing sauce ingredients are added.
In a skillet, fry thin chicken breasts over medium-low heat for four to five minutes per side. Let cooked chicken breasts sit on a wire rack for about two minutes to drain. Common problems with chicken breasts include burning. Chicken breasts can burn before they are fully cooked. Watch the sauce carefully to avoid spills.
Serve sauce and noodles or rice with the dish right away. Suggested side dishes include Chinese egg noodles with the same dipping sauce. A list of side dishes includes stir-fried vegetables. The link offers a suggestion for baking the chicken: Oil on a hot pan keeps food from sticking and starts crisping the crust; use this method to bake the chicken in the oven.
Why this recipe works
- Large boneless, skinless breasts cook evenly and quickly, they will reach the same internal temperature and browning as other cuts of meat in the same amount of time.
- The two layers of seasoned flour contain ginger, nutmeg, thyme, sage, paprika, and cayenne. These spices provide additional flavor along with the honey garlic sauce.
- Honey, minced garlic, and low-sodium soy sauce are ingredients in a sauce for chicken and noodles, if desired. Other ingredients are not needed.
- The recipe for spice dredge produces enough to make two dishes. You can save and freeze half of the spice dredge to use for another chicken dish in the future without having to make more spice dredge.
- Rice flour is cited as an alternative ingredient to white flour as a source-supported option for consumers who cannot consume white flour.
- The baked dish contains the same chicken and sauce ingredients as the skillet dish. One recipe can be baked on a baking sheet or cooked in a skillet.
Ingredients
- •4 large boneless skinless chicken breasts
- •2 cups 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 cloves garlic (minced; 3-4 cloves)
- •1 cup honey
- •¼ cup low-sodium soy sauce (low sodium soy sauce is best)
- •1 tsp ground black pepper
- •canola oil (for frying and for the baked version)
- •vegetable oil (optional, for the baked version)
Instructions
- 1
Place the chicken breasts between 2 sheets of plastic wrap and pound to an even ½-inch thickness with a meat mallet.
- 2
Alternatively, place the breasts flat on a cutting board and slice them horizontally into halves with a very sharp knife.
- 3
Sift together the flour, salt, black pepper, ground ginger, nutmeg, thyme, sage, paprika, and cayenne pepper.
- 4
Divide the flour and spice dredge mixture, then store half in a Ziploc bag in the freezer for another batch.
- 5
Whisk together the eggs and water to make an egg wash.
- 6
Season the chicken breasts with salt and pepper.
- 7
Dip the chicken in the flour and spice mixture, then dip it in the egg wash.
- 8
Dip the chicken a final time into the flour and spice mixture, pressing the coating into the meat.
- 9
Heat a skillet with about ½ inch of canola oil covering the bottom.
- 10
Fry the chicken gently just below medium heat for about 4 to 5 minutes per side, until golden brown and crispy.
- 11
Drain the cooked chicken on a wire rack for a couple of minutes.
- 12
For the honey garlic sauce, add olive oil and minced garlic to a medium saucepan.
- 13
Cook over medium heat to soften the garlic without browning it.
- 14
Add the honey, soy sauce, and ground black pepper.
- 15
Simmer for 5 to 10 minutes, watching carefully because the sauce can foam over the pot.
- 16
Remove the sauce from the heat and allow it to cool for a few minutes.
- 17
Dip the cooked chicken breasts into the honey garlic sauce and serve with noodles or rice.
- 18
For the baked version, heat a baking sheet in a 425°F oven while preparing the chicken.
- 19
Coat all chicken pieces as instructed, placing each finished piece on a lightly floured cutting board.
- 20
Remove the hot pan from the oven and lightly oil the bottom with canola oil or other vegetable oil.
- 21
Transfer the chicken to the oiled pan quickly, leaving at least 1 inch between pieces so they do not touch.
- 22
Lightly spray the tops of the chicken pieces with vegetable oil.
- 23
Bake on the second lowest oven rack at 425°F for 15 minutes without opening the door.
- 24
Remove the pan from the oven and flip all of the chicken pieces.
- 25
Return the chicken to the oven for another 10 to 15 minutes, until browned nicely and crispy.
- 26
Dip the baked chicken pieces in the sauce and serve immediately.
FAQ
Nutrition (per serving)
Calories
551
Protein
32g
Carbs
77g
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