I know you've seen it. I know you've pinned it. I know you've sat there and thought "OMG I just want to eat that.. NOW" at least 4 times a week, preferably at 2:00 in the morning. I know you've Facebook'd it for all to see, of course while taking a break from stalking your ex-boyfriends pictures or that high school enemy you totally don't care about.
I know you see it everywhere. And I know that every time you see it, you swear the picture is from a cookbook you saw in your grandmothers kitchen in 1994 (okay, just me). I know you've wonder what it tastes like, and I also know you've went out to buy honey to make it, but at the grocery store you decided on a Digiorno pizza for dinner instead.
I know, because I was you.
But today we change that.
double crunch honey garlic chicken
4 large boneless chicken breasts, cleaned + sliced into cutlets
1 1/2 cups flour
2 teaspoons salt
2 teaspoons black pepper
2 tablespoons ground ginger
1 teaspoon ground nutmeg
2 teaspoons thyme
2 teaspoons paprika
1 teaspoon chili powder
1/2 cup vegetable oil
2 tablespoons olive oil
5 cloves garlic, peeled + minced
1/2 cup honey
1/2 cup soy sauce
1 teaspoons red pepper flakes
Combined flour, salt, pepper, ginger, nutmeg, thyme, paprika, and chili powder together until evenly blended. Beat your eggs in a bowl and set next to plate of flour mixture.
Dip each chicken cutlet into the flour, then the egg, then back into the flour for one more final coat.
Heat your vegetable oil in a skillet on medium-high heat. Cook cutlets in batches, in order not to crowd your pan, for 4-5 minutes on each side or until cooked through. Transfer to a paper towel lined plate to drain any excess oil.
To a another skillet, add your olive oil and garlic and cook for 30 seconds on medium heat. Add in your honey, soy sauce, and red pepper flakes and allow to simmer for 5-10 minutes stirring anytime foam starts to form.
Dip each cutlet into the sauce being sure to coat on both sides. Serve with a side of veggies and enjoy!
Recipe inspired by this Pinterest phenomenon.