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Double Crunch Honey Gárlic Chicken Breásts - with over 2 Million views, this super crunchy double dipped chicken breást recipe with án eásy honey gárlic sáuce is our most populár recipe ever.

Ingredients

• 4 lárge boneless skinless chicken breásts
• 2 cups flour
• 4 tsp sált
• 4 tsp bláck pepper
• 3 tbsp ground ginger
• 1 tbsp freshly ground nutmeg
• 2 tsp ground thyme
• 2 tsp ground ságe
• 2 tbsp pápriká
• 1 tsp cáyenne pepper
• 4 eggs
• 8 tbsp wáter
• 2 tbsp olive oil
• 3-4 cloves minced gárlic
• 1 cup honey
• 1/4 cup soy sáuce low sodium soy sáuce is best
• 1 tsp ground bláck pepper
• cánolá oil for frying

Instructions

1. Pláce the chicken breásts between 2 sheets of plástic wráp ánd using á meát mállet, pound the meát to án even 1/2 inch thickness. álternátively, you cán slice the breásts by plácing them flát on á cutting boárd ánd using á very shárp knife to slice them into hálves horizontálly.
2. Sift together the flour, sált, bláck pepper, ground ginger, nutmeg, thyme, ságe pápriká ánd cáyenne pepper. NOTE: This flour ánd spice dredge mix is sufficient for two bátches of this chicken recipe so divide the bátch ánd store 1/2 in á Ziploc bág in the freezer. I álwáys like to máke enough for next time...ánd there's álwáys á next time with this recipe.
3. Máke án egg wásh by whisking together the eggs ánd wáter.
4. Seáson the chicken breásts with sált ánd pepper, then dip the meát in the flour ánd spice mixture. Dip the breást into the eggwásh ánd then á finál time into the flour ánd spice mix, pressing the mix into the meát to get good contáct.
5. Heát á skillet on the stove with ábout á hálf inch of cánolá oil covering the bottom. You will wánt to cárefully reguláte the temperáture here so thát the chicken does not brown too quickly. The thinness of the breást meát prácticálly guárántees thát it will be fully cooked by the time the outside is browned. I find just below medium heát works well. I use á burner setting of ábout 4 1/2 out of 10 on the diál ánd fry them gently for ábout 4 or 5 minutes per side until golden brown ánd crispy.
6. Full Intructions see rockrecipes.com

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