Double Crunch, Honey and Garlic Chicken

My goodness is this chicken GOOD. Cruncy but drenched in sauce, I didn't think it was possible. Even the hubby liked this one! Definately a keeper. 

Ingredients

Sift together:

2 cup flour
4 tsp salt
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

Make an egg wash by whisking together:

4 eggs
8 tbsp water

Wrap your chicken in plastic wrap. Take the blunt side of a meat tenderizer and flatten your chicken to about 1/2 an inch thickness (like my hammer?).

Obviously this was my favorite part.

I sliced my chicken breasts in half because flattened they were quite large. Make yourself a batter station. Chicken, flour and the egg wash. Dip the chicken in the flour mixture (make sure to get a good coating), then in the egg wash, and back into the flour mixture. Press slightly on the chicken to get as much batter to stick as possible. The more batter you get, the crispier the chicken.

Ready to fry?

Put a few pieces of chicken in about 1/2 inch of preheated canola oil. You only need medium heat for this one. Your chicken is thin enough that it will cook thoroughly before your crust starts to burn if you do it right. Cook on both sides for about 4-5 minutes each. Once the crust is crispy, you're good to go.

If you're worried about your chicken being too oily, put your hot chicken on a cooling rack and let it drain. I did this and it didn't lose any flavor. 

Honey Garlic Sauce

2 tbsp olive oil
3 – 4 cloves minced garlic

Cook over medium heat to soften the garlic but do not let it brown. 

Add:
1 cup honey
¼ cup soya sauce (low sodium soya sauce is best)
1 tsp ground black pepper

Simmer together for 5-10 minutes, remove from heat and allow to cool for a few minutes. Watch your pan. This can bubble up super quick and spill right over. After you let it sit for a few minutes it should thicken up a bit and be ready for your chicken to be drenched in yummy goodness.

Dip your chicken in the cooled sauce. Coat it really well. The sauce was so good I drizzled more over the plates I served. Sweet and a little salty, but the crispy outside gives it a nice crunch with flavor.