Double Crunch Honey Garlic Chicken Food
HONEY CRUNCH CHICKEN
Make and share this Honey Crunch Chicken recipe from Food.com.
Provided by Vicki in CT
Categories Lunch/Snacks
Time 50m
Yield 4 serving(s)
Number Of Ingredients 5
Steps:
- Preheat oven to 350°F.
- Place chicken in baking pan.
- Combine yogurt and mayonnaise. Spread on both sides of chicken using pastry brush.
- Crush cereal in blender or food processor or place in ziploc and crush with rolling pin.
- Sprinkle crushed cereal on top side of chicken.
- Drizzle chicken evenly with honey.
- Baked uncovered for 40-45 minutes.
- Salt and pepper to taste.
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4.4/5 (424)Total Time 30 minsCategory Chicken RecipesCalories 551 per serving
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4.4/5 (424)Total Time 30 minsCategory Chicken RecipesCalories 551 per serving
- 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. Alternatively, you can slice the breasts by placing them flat on a cutting board and using a very sharp knife to slice them into halves horizontally.
- Sift together the flour, salt, black pepper, ground ginger, nutmeg, thyme, sage paprika and cayenne pepper. NOTE: This flour and spice dredge mix is sufficient for two batches of this chicken recipe so divide the batch and store 1/2 in a Ziploc bag in the freezer. I always like to make enough for next time...and there's always a next time with this recipe.
- 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.
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- Place the chicken breasts on a work surface. Slice them in half and pound to create 4 cutlets. (See how in the post.)
- Heat a medium-sized saute pan over medium heat. Add olive oil and garlic, cooking until the garlic becomes fragrant, about 1 minute.
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- In a large bowl, sift together the flour, cornstarch, salt, black pepper, ground ginger, thyme, paprika and cayenne pepper. In another bowl, whisk the eggs.
- Dredge the chicken in the flour mixture, shaking off any excess. Dip into the egg wash and dredge again in the flour mixture. Continue until all the chicken breasts are coated.
- In a large skillet, heat ½ inch of canola oil over medium heat, and cook the chicken breasts for 4 minutes per side, until crispy and golden brown. Transfer to a paper towel-lined plate.
- In a medium saucepan, heat 2 tablespoons of olive oil, and cook the garlic for about 30 seconds. Add the honey, apple cider vinegar and soy sauce. Simmer for 8 to 10 minutes, until thickened.
- Dip the cooked chicken breasts into the sauce and coat entirely. Serve garnished with chives and scallions alongside mixed greens.
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