I was immediately and inexplicably taken. Come to find out, me and 776,000 other folks who’ve clicked this recipe created by Rock Recipes! Of course I’ve tweaked this recipe some because of my boho nature!
Crispy Honey Garlic Chicken
Since I had four beautiful chicken filet breasts in my refrigerator, I was motivated!
Garlic Honey Chicken
While I didn’t have all the ingredients that Rock used, I decided rather than run to the grocery store, I’d ‘boho’ it with my tweaks and hope for the best!
Honey Garlic Chicken Baked
If this chicken is aaannnnnnnnnnnnneeeeee better with the precise ingredients that are outlined in the recipe, then my tastebuds are in for big big trouble! ‘Double Crunch Honey Garlic Chicken Breasts’ are spicy, crunchy, and will bring you to your knees with pleasure!
crunchy honey garlic chicken
Yield: Serves: 4-6
Preheat Oven to 350
1 ½ to 2 cups coconut oil, can sub avocado oil
2 Tbl. olive oil
4 Tbl. minced fresh garlic
1/2 cup honey
1/2 cup agave
1/4 cup pepper jelly
1/3 cup light soy sauce
1 1/2 tsp. pepper
4 large flattened chicken filet breasts (about 1” thick)
2 cups all-purpose flour
4 tsp. sea salt
4 tsp. pepper
3 Tbl. ground ginger
2 Tbl. ground nutmeg
4 tsp. Greek herb blend
2 Tbl. paprika
1 tsp. cayenne
EGG WASH FOR CHICKEN:
3 beaten eggs
¼ cup water
Fresh Chives or Green onions
In a medium size saucepan over medium heat, put olive oil and garlic and sauté just til tender—do no burn. Reduce heat to medium low and add honey, agave, pepper jelly, soy sauce, and pepper. Bring to a low simmering boil (watch closely as it can overflow!) for about 10 minutes. Mixture will begin to thicken. Turn off heat and let sit.
Prepare flour dredge by putting all of the ingredients in a mixing bowl.
Combine eggs and water and beat. Put mixture in a pie plate.
Put about 1 cup of the flour mixture in a pie plate. Salt and pepper the chicken breasts.
Dip breast in the egg mixture, then coat with the flour, return to the egg mixture, and then re-coat in the flour mixture. Place on a clean plate. Repeat with the other chicken breasts.
In a large heavy skillet over medium heat, get the coconut oil (about ½ inch deep) hot. Place two to three filet breasts in. Do not crowd. Fry about 3 minutes, flip to the other side and fry another about 2-3 minutes. (Cooking time will depend upon the thickness of your breast filets.)
Place the chicken on a parchment-paper lined cookie sheet and baking about 18-20 minutes at preheated 350 oven. Internal temperature should be 165. Check with a meat thermometer.
When done, remove. Let the chicken rest 2-3 minutes.
Place the chicken in a serving dish (about 2" deep). Pour on most of the sauce (leaving some for serving). Drench chicken well. Garnish with fresh chives or thinly sliced green onions.
Serve immediately with extra sauce!
Your sharing is GOLDEN! Thank you!
Your sharing and comments help me stay in business! Share a photo if you make the recipe #allyskitchen Thank you! xo Ally
This looks fabulous. Just wondering if the cutlets are thin, Is it ok just to fry in the pan and skip the oven part. I always do this. Perhaps your cutlets are quite thick?
Hi, Lisa! Yes, my chicken were thin boneless skinless. You could continue to fry in the pan and finish cooking. It’s a wonderful recipe. One of my favorites! OMG, you’ll love the honey garlic sauce!! xo ~ally
I changed up the ingredients a little bit but this recipe was great!
That is exactly what I love, Lisa~~making a recipe your own, putting your own spin on it, ‘boho’ing’ it! What did you do? Would love to know! xo ~~ally
When do you put in the pepper jelly?
Hi, Rebeka! Put it in with the honey…thanks for that catch…just corrected!! xo Merry Christmas! <3 ~~ally
In the directions, you say to use corn syrup and agave, but I don’t see them in the ingredient list. How much do we use??
Rebekah…THANK YOU, darlin! I must have gotten so wrapped up in the excitement of posting, I got convoluted! You can actually use 1 cup of honey, but since I didn’t, I used 1/3 each of honey, agave, and corn syrup. Let me know how it turns out for you…it’s reeeeally good… xox ~~ally
How can anyone refuse any dish that starts with “double crunchy”? This chicken looks delicious!
Now that’s a great statement!! Love it…you’re right…double crunch is like a double most anything…always better! xo Ally
Mmm this looks fantastic Ally! Can’t wait to try it out 🙂
Donika! Thank you for checking it out…you won’t be disappointed…a littl’ messy in prep, but worth it!! xo
Ahhhh you put this back on my radar for the “need to make list” I saw this awhile ago and never got to it…..may need to start now haha. You made it look so divine! 🙂 XO Nicole
Oh, Nicole! Once you make it, it’s on your radar screen forrrevvvahhh!! Thanks for swinging by and visiting!! Ally xo
hint, hint. one of my favorite dishes OF ALL TIME!
Duhhhhh, not sure I follow you!! lol!! Sooooooooooooo, we make!! xoxo
Holy cannoli! I’m on my knees! I’ll bet that would also kick some major ass with pork.
Adam! I finally brought you to your knees!!! Yeahhhhhhhhhhhh, baby!! You bet it would kick some major arrrsss w/pork…next venture…hummmm, maybe today!! Thanks for the visit, handsome! 🙂
I made this chicken the other night and it was so good! I LOVED the flavor of the sauce with the honey, soy sauce and black pepper. YUM!! xo
OMG, Helena!! It’s off the charts, right!! You’re soooooooooooooo right, it’s amazing!! Thank you for making and sharing!! xo
looks and sounds amazing, as everything else you make dear friend!!! xoxoxo
Bia!! Thank you!! You know I’ve been thinking hard about you this morning, maybe it’s my beautiful coffee cup that keeps you in my mind…anyhoooo, we need to talk!! xo