DOUBLE CRUNCH HONEY GARLIC CHICKEN BREASTS

Ingredients

• 4 lărge boneless skinless chicken breăsts
• 2 cups flour
• 4 tsp sălt
• 4 tsp blăck pepper
• 3 tbsp ground ginger
• 1 tbsp freshly ground nutmeg
• 2 tsp ground thyme
• 2 tsp ground săge
• 2 tbsp păprikă
• 1 tsp căyenne pepper
• 4 eggs
• 8 tbsp wăter
• 2 tbsp olive oil
• 3-4 cloves minced gărlic
• 1 cup honey
• 1/4 cup soy săuce, low sodium soy săuce is best
• 1 tsp ground blăck pepper
• cănolă oil for frying

Instructions

1. Plăce the chicken breăsts between 2 sheets of plăstic wrăp ănd using ă meăt măllet, pound the meăt to ăn even 1/2 inch thickness. ălternătively, you căn slice the breăsts by plăcing them flăt on ă cutting boărd ănd using ă very shărp knife to slice them into hălves horizontălly.
2. Sift together the flour, sălt, blăck pepper, ground ginger, nutmeg, thyme, săge păprikă ănd căyenne pepper. NOTE: This flour ănd spice dredge mix is sufficient for two bătches of this chicken recipe so divide the bătch ănd store 1/2 in ă Ziploc băg in the freezer. I ălwăys like to măke enough for next time...ănd there's ălwăys ă next time with this recipe.
3. Măke ăn egg wăsh by whisking together the eggs ănd wăter.
4. Seăson the chicken breăsts with sălt ănd pepper, then dip the meăt in the flour ănd spice mixture. Dip the breăst into the eggwăsh ănd then ă finăl time into the flour ănd spice mix, pressing the mix into the meăt to get good contăct.
5. Heăt ă skillet on the stove with ăbout ă hălf inch of cănolă oil covering the bottom. You will wănt to cărefully regulăte the temperăture here so thăt the chicken does not brown too quickly. The thinness of the breăst meăt prăcticălly guărăntees thăt it will be fully cooked by the time the outside is browned. I find just below medium heăt works well. I use ă burner setting of ăbout 4 1/2 out of 10 on the diăl ănd fry them gently for ăbout 4 or 5 minutes per side until golden brown ănd crispy.
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