Crunchy Honey Glazed Chicken (Print)
Juicy chicken with crispy spiced coating, finished with a sweet honey-garlic glaze for the perfect savory-sweet combination.
# Ingredients:
→ Chicken
01 -
4 large boneless skinless chicken breasts
→ Coating
02 -
2 cups flour
03 -
4 tsp salt
04 -
4 tsp black pepper
05 -
3 tbsp ground ginger
06 -
1 tbsp freshly ground nutmeg
07 -
2 tsp ground thyme
08 -
2 tsp ground sage
09 -
1 tsp cayenne pepper
10 -
2 tbsp paprika
11 -
4 eggs
12 -
8 tbsp water
→ Honey Sauce
13 -
2 tbsp olive oil
14 -
3-4 cloves minced garlic
15 -
1 cup honey
16 -
1/4 cup low sodium soy sauce
→ Frying
17 -
Canola oil for frying
# Directions:
01 -
Flatten the chicken breasts to about 1/2 inch thickness between two sheets of plastic wrap. Season with salt and pepper.
02 -
In a bowl, sift together the flour, salt, black pepper, ground ginger, nutmeg, thyme, sage, cayenne pepper, and paprika. Divide this mixture in half and reserve.
03 -
In another bowl, whisk together the eggs and water until well combined.
04 -
Dip each chicken breast into the flour mixture, ensuring it's evenly coated.
05 -
Dip the coated chicken into the egg wash, letting any excess drip off.
06 -
Coat the chicken again in the reserved flour mixture, pressing gently to ensure it sticks.
07 -
Heat canola oil in a skillet over medium heat. Fry the coated chicken breasts until golden brown and crispy, about 4-5 minutes per side. Transfer to a plate lined with paper towels to drain excess oil.
08 -
In a separate pan, heat olive oil over medium heat. Add minced garlic and cook until fragrant. Stir in honey and soy sauce, simmering for a few minutes until slightly thickened.
09 -
Preheat the oven to 220°C (425°F) and grease a baking sheet with oil. Follow previous coating steps, then arrange the coated chicken breasts on the baking sheet. Bake for 15 minutes, then flip and bake for an additional 10-15 minutes, until cooked through and crispy.
10 -
Serve the crispy chicken breasts hot, drizzled with the honey garlic sauce or with the sauce on the side for dipping.
# Notes:
01 -
For extra crispiness, let the coated chicken rest for 10 minutes before frying or baking.
02 -
The oven method offers a healthier alternative with less oil.