First new recipe for 2015! Thin cutlets were on the menu today and I wanted something well spiced and fried. I've seen this recipe on Pinterest dozens of times and today was the day. For the flour mixture, I omitted the salt and sprinkled it over the hot chicken on the rack. I used thin cut chicken breasts, there were about 5 in the package. I only used half the eggs/water because I'm running low, and it was plenty. I halved the sauce ingredients and served it on the side. I liked the sauce, DH thought it was ok. We all loved the chicken.
Pictures are tough this time of year. It's dark at dinner and we have energy efficient bulbs which put that yellow cast on everything. It was much more delicious than it looked. Thanks to Rock Recipes for this one, there are several variations on the site and I look forward to making the others.
* Exported from MasterCook *
Double Crunch Honey Garlic Chicken Breasts
5 thin cut boneless chicken breasts
2 cup flour
4 tsp black pepper
3 tbsp ground ginger
2 tbsp ground nutmeg
2 tsp ground thyme
2 tsp ground sage
2 tbsp paprika
1 tsp cayenne pepper
4 tbsp water
Canola Oil for frying
For the sauce
1T olive oil
1 to 2 cloves minced garlic (used jarred)
1/2 cup honey
1/8 cup low sodium soy
1/2 tsp black pepper
Heat oil to medium in a large skillet with high sides.
Combine flour, black pepper, ginger, nutmeg, thyme, sage, paprika and cayenne in a shallow dish. Whisk together the egg and water in another shallow dish.
Dredge chicken into flour mixture, then dip into egg, then back into the flour mixture. Press to make sure the chicken is well coated. Repeat with the rest of the chicken. Place gently into the oil and fry until golden brown, about 4 mins per side. Sprinkle both sides with kosher salt and let rest on a wire rack.
Drizzle with sauce or serve on the side.
Honey Garlic Sauce
Cook olive oil and garlic in a saucepan over medium heat, but don't let it brown. Add honey, soy sauce and pepper. Reduce heat to low and simmer for 5 to 10mins.