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!
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