Double Crunch Chicken

Look at that Crust!!!

OMG People. We have a winner! This chicken dish is amazing. If you remember me telling you all, Toby and I rarely eat the same thing for dinner due to his meat loving tendencies and my Mexican food obsession. I couldn't even remember the last time we had the same thing for dinner. Tonight it happened. I made this double crunch chicken and it was a hit- with both of us!

This chicken could not have been simpler to make and it had so much flavor! It had such a thick and crunchy crust! I could not have been any happier about how it came out, of course making more of it would have been nice. I think that pounding out the chicken is key so don't skip that step. It takes about a minute and it makes the chicken cook evenly and quickly. I just put them in between two pieces of plastic wrap and then pounded it out with a saute pan.

I used the sauce in this recipe which is a mixture of honey and soy sauce, which reminded me a bit of General Tso's chicken so it was delicious. I would suggest using low sodium soy sauce. All we had was regular and due to the amount you need to use it gets really salty. I cut the saltiness with some brown sugar and it helped alot, but just taste the sauce before putting the chicken in to make sure it is not overly salty.

This chicken is absolutely delicious and you can change up the sauce to make different dishes out of it. You can make a garlic butter sauce or even a white wine sauce. How about this chicken over chicken Alfredo? Ok calorie overload, but that sounds amazing to me. Don't judge me.

I found this recipe on Pinterest, but it comes from Rock Recipes. Check it out!

Double Crunch Chicken

Big thanks to Toby for the "drizzle Shot"

Directions:

4  large boneless chicken breasts
 

Place the chicken breasts between 2 sheets of plastic wrap and using a meat mallet, pound the meat to an even 1/2 inch thickness.  

 








Sift together:
2 cup flour
4 tsp salt
4 tsp black pepper
3 tbsp ground ginger
1 tsp cayenne pepper

Make an egg wash by whisking together:

4 eggs
8 tbsp water

Season the chicken breasts with salt and pepper, then 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 half inch of canola oil covering the bottom ( I just did a few turns of olive oil.)Pan-fry them gently for about 4 or 5 minutes per side until golden brown and crispy.

Drain on a wire rack for a couple of minutes before dipping the cooked breasts into the Honey Garlic Sauce.
Honey Garlic Sauce

In a medium saucepan add:
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 this carefully as it simmers because it can foam up over the pot very easily.