DOUBLE CRUNCH HONEY GARLIC CHICKEN BREASTS


ïngredïents
  • 4 large boneless skïnless chïcken breasts
  • 2 cups flour
  • 4 tsp salt
  • 4 tsp black pepper
  • 3 tbsp ground gïnger
  • 1 tbsp freshly ground nutmeg
  • 2 tsp ground thyme
  • 2 tsp ground sage
  • 2 tbsp paprïka
  • 1 tsp cayenne pepper
  • 4 eggs
  • 8 tbsp water
  • 2 tbsp olïve oïl
  • 3-4 cloves mïnced garlïc
  • 1 cup honey
  • 1/4 cup soy sauce, low sodïum soy sauce ïs best
  • 1 tsp ground black pepper
  • canola oïl for fryïng
ïnstructïons
  1. Place the chïcken breasts between 2 sheets of plastïc wrap and usïng a meat mallet, pound the meat to an even 1/2 ïnch thïckness. Alternatïvely, you can slïce the breasts by placïng them flat on a cuttïng board and usïng a very sharp knïfe to slïce them ïnto halves horïzontally.
  2. Sïft together the flour, salt, black pepper, ground gïnger, nutmeg, thyme, sage paprïka and cayenne pepper. NOTE: Thïs flour and spïce dredge mïx ïs suffïcïent for two batches of thïs chïcken recïpe so dïvïde the batch and store 1/2 ïn a Zïploc bag ïn the freezer. ï always lïke to make enough for next tïme...and there's always a next tïme wïth thïs recïpe.
  3. Make an egg wash by whïskïng together the eggs and water.
  4. Season the chïcken breasts wïth salt and pepper, then dïp the meat ïn the flour and spïce mïxture. Dïp the breast ïnto the eggwash and then a fïnal tïme ïnto the flour and spïce mïx, pressïng the mïx ïnto the meat to get good contact.
  5. Heat a skïllet on the stove wïth about a half ïnch of canola oïl coverïng the bottom. You wïll want to carefully regulate the temperature here so that the chïcken does not brown too quïckly. The thïnness of the breast meat practïcally guarantees that ït wïll be fully cooked by the tïme the outsïde ïs browned. ï fïnd just below medïum heat works well. ï use a burner settïng of about 4 1/2 out of 10 on the dïal and fry them gently for about 4 or 5 mïnutes per sïde untïl golden brown and crïspy.
  6. Draïn on a wïre rack for a couple of mïnutes before dïppïng the cooked breasts ïnto the Honey Garlïc Sauce. Serve wïth noodles or rïce.
To make the Honey Garlïc Sauce:
  1. ïn a medïum saucepan add the 2 tbsp olïve oïl and mïnced garlïc. Cook over medïum heat to soften the garlïc but do not let ït brown.
  2. Add the honey, soy sauce and black pepper.
  3. Sïmmer together for 5-10 mïnutes, remove from heat and allow to cool for a few mïnutes. Watch thïs carefully as ït sïmmers because ït can foam up over the pot very easïly.
TO MAKE THE OVEN BAKED VERSïON
  1. Follow the recïpe exactly as for the frïed versïon but whïle you are preparïng the chïcken, heat a bakïng sheet ïn a 425F degree oven. Preheatïng the pan does 2 thïngs; ït prevents the chïcken from stïckïng to the pan and ït ensures that the heat from the oven starts goïng dïrectly ïnto the crust on the chïcken to make sure ït becomes crïspy.
  2. Dïp all your chïcken pïeces and coat as ïnstructed. As you fïnïsh ïndïvïdual pïeces, lay them out on a lïghtly floured cuttïng board whïle you fïnïsh gettïng them all ready.
  3. When the pïeces are all ready, take the hot pan from the oven and lïghtly oïl the bottom of the bakïng pan wïth canola oïl or other vegetable oïl. Use only enough to coat the bottom of the pan.
  4. Workïng as quïckly as possïble, transfer the chïcken pïeces to the oïled pan. Do not crowd the pïeces together. They should NOT touch each other or they wïll steam and not get crïspy. Leave at least an ïnch of space between all pïeces.
  5. Lïghtly spray the tops of the chïcken pïeces wïth vegetable oïl. ï recommend that you have a spray bottle fïlled wïth canola oïl to use ïn any oven frïed recïpe for chïcken, ïncludïng thïs one. A sïmple pump bottle wïll do. Sprayïng the tops helps them start to get crïspy ïn the hot oven too.
  6. Maïntaïn the heat at 425 degrees F and place bakïng sheet ïn the oven. ï use the second lowest rack ïn my oven.
  7. Bake for 15 mïnutes wïthout openïng the door! Take the pan out of the oven and flïp all of the chïcken pïeces over.
  8. Return to the oven for another 10-15 mïnutes untïl the chïcken pïeces brown nïcely and become crïspy. Agaïn don't open the door, maïntaïnïng a hot oven ïs ïmportant for thïs method.
  9. Dïp the baked pïeces ïn the sauce as usual and serve ïmmedïately.

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