Do these honey garlic chicken breasts look good or what?
They should. The original pork version of this recipe Double Crunch Honey Garlic Pork Chops was posted one year ago this week and very quickly grew to being the most popular recipe ever on Rock Recipes with just over 117,000 views to date. (2017 update: now several million times!)
It has been among the most commented upon and possibly the most raved about recipe I have ever posted too and for very good reason. It seems everyone who tried them loved them and made them over and over again.
So many readers have sent thanks for this recipe and shared it with their friends, declaring that it had become a new favourite in their family and had become a permanent fixture in their dinner planning menus.
Many readers also shared that they had tried this recipe with chicken breasts as well, as we often do in my family and on the occasion of the one year anniversary of the recipe’s publication, we decided to prepare the chicken version and snap a new photo for the blog.
Because the chicken breasts are pounded out to a 1/2 inch thickness, they fry up even faster than the pork chops while still providing a juicy chicken interior and a super crunchy exterior that has been such a big reason for this recipe’s popularity. A quick dip in the easily prepared honey garlic sauce adds a sweet and slightly salty finish that everyone just loves.
- 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
- 2 tbsp paprika
- 1 tsp cayenne pepper
- 4 eggs
- 8 tbsp water
- 2 tbsp olive oil
- 3-4 cloves minced garlic
- 1 cup honey
- 1/4 cup soy sauce low sodium soy sauce is best
- 1 tsp ground black pepper
- canola oil for frying
- Place the chicken breasts between 2 sheets of plastic wrap and using a meat mallet, pound the meat to an even 1/2 inch thickness. 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.
- Sift together the flour, salt, black pepper, ground ginger, nutmeg, thyme, sage paprika and cayenne pepper. NOTE: This flour and spice dredge mix is sufficient for two batches of this chicken recipe so divide the batch and store 1/2 in a Ziploc bag in the freezer. I always like to make enough for next time…and there’s always a next time with this recipe.
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