Spicy, sweet, crunchy, and juicy, these were amazing. Somewhat Asian in feel, I served these with white rice, garlic-lemon snow peas, and blue cloud parfaits for desert.
I've entered the recipe below for you, my lovelies. Enjoy!
Chicken
4 large boneless skinless chicken breasts
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
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
4 eggs
8 tbsp water
Sauce
8 tbsp water
Sauce
2 tbsp olive oil
3-4 cloves minced garlic
1 cup honey
¼ cup soy sauce
1 tsp ground black pepper
Slice the chicken breasts into halves horizontally by placing them flat on a cutting board and using a very sharp knife to slice them. Season the chicken breasts with salt and pepper.
Sift together the flour, salt, pepper, ginger, nutmeg, thyme, sage, paprika, and cayenne.
Make an egg wash by whisking together the eggs and water.
Dip the meat in the flour and spice mixture. Dip the breast into the eggwash 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 quarter inch of oil covering the bottom. You will want to carefully regulate the temperature here so that the chicken does not brown too quickly. The thinness of the breast meat practically guarantees that it will be fully cooked by the time the outside is browned. I use a burner setting of 4 1/2 and fried them gently for about 5 minutes per side until golden brown and crispy.
While the chicken is frying, cook 3-4 cloves of minced garlic in a saucepan with 2 tablespoons of olive oil until the garlic is softened, but not browned. Add the honey, soy sauce, and teaspoon of black pepper. Simmer together for 5-10 minutes, then remove from heat and allow to cool for a few minutes. Watch this carefully as it simmers because it can foam up over the pot very easily.
When the chicken is finished browning, drain on a wire rack for a couple of minutes before dipping into the sauce.
Devour with the accompaniments of your choice. :)
3-4 cloves minced garlic
1 cup honey
¼ cup soy sauce
1 tsp ground black pepper
Slice the chicken breasts into halves horizontally by placing them flat on a cutting board and using a very sharp knife to slice them. Season the chicken breasts with salt and pepper.
Sift together the flour, salt, pepper, ginger, nutmeg, thyme, sage, paprika, and cayenne.
Make an egg wash by whisking together the eggs and water.
Dip the meat in the flour and spice mixture. Dip the breast into the eggwash 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 quarter inch of oil covering the bottom. You will want to carefully regulate the temperature here so that the chicken does not brown too quickly. The thinness of the breast meat practically guarantees that it will be fully cooked by the time the outside is browned. I use a burner setting of 4 1/2 and fried them gently for about 5 minutes per side until golden brown and crispy.
While the chicken is frying, cook 3-4 cloves of minced garlic in a saucepan with 2 tablespoons of olive oil until the garlic is softened, but not browned. Add the honey, soy sauce, and teaspoon of black pepper. Simmer together for 5-10 minutes, then remove from heat and allow to cool for a few minutes. Watch this carefully as it simmers because it can foam up over the pot very easily.
When the chicken is finished browning, drain on a wire rack for a couple of minutes before dipping into the sauce.
Devour with the accompaniments of your choice. :)
