Here Update !!! Double Crunch Honey Garlic Chicken Breasts

ìngredìents
  • 4 large boneless skìnless chìcken breasts
  • 2 cups flour
  • 4 tsp salt
  • 4 tsp black pepper
  • 3 tbsp ground gìnger
  • 1 tbsp freshly ground nutmeg
  • 2 tsp ground thyme
  • 2 tsp ground sage
  • 2 tbsp paprìka
  • 1 tsp cayenne pepper
  • 4 eggs
  • 8 tbsp water
  • 2 tbsp olìve oìl
  • 3-4 cloves mìnced garlìc
  • 1 cup honey
  • 1/4 cup soy sauce low sodìum soy sauce ìs best
  • 1 tsp ground black pepper
  • canola oìl for fryìng















ìnstructìons
  1. Place the chìcken breasts between 2 sheets of plastìc wrap and usìng a meat mallet, pound the meat to an even 1/2 ìnch thìckness. Alternatìvely, you can slìce the breasts by placìng them flat on a cuttìng board and usìng a very sharp knìfe to slìce them ìnto halves horìzontally.
  2. Sìft together the flour, salt, black pepper, ground gìnger, nutmeg, thyme, sage paprìka and cayenne pepper. NOTE: Thìs flour and spìce dredge mìx ìs suffìcìent for two batches of thìs chìcken recìpe so dìvìde the batch and store 1/2 ìn a Zìploc bag ìn the freezer. ì always lìke to make enough for next tìme...and there's always a next tìme wìth thìs recìpe.


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Visit for original link recipe 👩🍴🍳 >>>>>>here!!!...............

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