Double Crunch Honey Garlic Chicken Breasts

Still haven't quite figured out why this recipe is "double" crunch. Maybe because you put it in the seasonings twice? No matter. It's still a really good recipe.

I may have mentioned before, but Doug is lactose intolerant. Every time I cook something with cheese he asks why I'm trying to kill him (but what better way to die than smothered in cheese! Maybe chocolate?). His intolerance seems to have gotten worse lately so I'm now trying to completely avoid dairy, when possible. This was one of the first recipes I actively sought out without dairy. Fingers crossed there are more out there as good as this one. Doug loved it and Tyler and I both thought it was good. In Tyler's words, "It will never be my favorite recipe, but I won't ever complain when you make it." I think that's a good sign.

• 4 large boneless skinless chicken breasts
• 2 cups flour
• 4 tsp salt
• 4 tsp black pepper
• 3 Tbsp ground ginger
• 1 Tbsp 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 soy sauce (low sodium is best)
• 1 tsp ground pepper
• canola oil for frying

Place chicken breasts in Ziploc bag and, using a meat mallet, pound the meat into an even 1/2 inch thickness. If you don't have any bags handy, slice the breasts by placing them flat on a cutting board and use a sharp knife to cut them in half horizontally. 

Sift together the flour, salt, pepper, ginger, nutmeg, thyme, sage, paprika and cayenne pepper. This mixture should give you plenty of dipping sauce so you can either save leftovers in the freezer or use smaller amounts. Make an egg wash by whisking together the eggs and water. 

Season the chicken with salt and pepper, then dip the meat in the flour and spice mixture. 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. Heat a skillet on the stove with about a half inch of canola oil covering the bottom. Carefully regulate the temperature so the chicken does not brown too quickly. Just below medium heat works well. Fry gently for about 4-5 minutes per side until golden brown and crispy. Drain on a wire rack for a couple of minutes before dipping the cooked breasts into the honey garlic sauce. Serve with noodles or rice. 

To make the sauce: in a medium saucepan, add 2 Tbsp olive oil and minced garlic. Cook over medium heat to soften the garlic but do not let it brown. Add the honey, soy sauce and pepper. Simmer together for 5-10 minutes, remove from heat and allow to cool a little. Watch sauce carefully while cooking as it can foam up in the pot easily.

NOTES: I tried mashing the meat with a "mallet" (aka the closest hard kitchen tool I could find) and I would suggest trying to cut the chicken in half. Whichever method you choose, the chicken does need to be thin because ours definitely took longer to cook than the recipe said.

Prep Time: 15 minutes
Total Time: 45 minutes
Serves 4

Recipe from www.nlrockrecipes.com