Description
A bold and crispy chicken dish with a double-dipped seasoned crust and a sweet-savory honey garlic glaze. Perfect for weeknights and adaptable for baking or frying.
Ingredients
- 4 boneless skinless chicken breasts (or thighs)
- 2 cups all-purpose flour
- 1 tsp salt
- 1 tsp black pepper
- 1/2 tsp ground ginger
- 1/2 tsp ground nutmeg
- 1/2 tsp ground thyme
- 1/2 tsp ground sage
- 1/4 tsp cayenne pepper (adjust to taste)
- 1 tsp paprika
- 2 large eggs
- 2 tbsp water
- 3–4 cloves garlic, minced
- 2 tbsp olive oil
- 1/2 cup honey
- 1/4 cup low-sodium soy sauce
- Canola oil (for frying)
Instructions
- Pound chicken breasts to 1/2 inch thickness for even cooking.
- In a large bowl, sift together flour, salt, pepper, ginger, nutmeg, thyme, sage, cayenne, and paprika. Divide mixture into two separate bowls.
- In another bowl, whisk together eggs and water to make the egg wash.
- Season chicken with salt and pepper. Dip each piece first in the flour mixture, then in egg wash, then again in the second bowl of flour. Press coating firmly to adhere.
- Heat canola oil in a skillet over medium heat. Fry chicken breasts 4–5 minutes per side until golden and cooked through. Let rest on rack or paper towels.
- To make the sauce, sauté garlic in olive oil until fragrant. Add honey and soy sauce. Simmer until slightly thickened.
- Drizzle sauce over chicken or serve on the side for dipping.
- Oven option: Preheat oven to 425°F. Heat oiled baking sheet in oven. Place coated chicken on sheet, bake 15 minutes, flip, bake 10–15 minutes more until crisp and cooked through.
Notes
- Use chicken thighs for extra richness and moisture.
- Pressing the coating onto the chicken helps form a thick crust.
- Use gluten-free flour and tamari for a gluten-free version.
- To make it spicy, add more cayenne or hot sauce to the glaze.
- Air fry at 400°F for 15 minutes, flipping halfway.