Gluten Free Double Crunch Honey Garlic Chicken Breasts
adapted from Rock Recipes
4 large boneless chicken breasts cut in half.
8 tbsp water
Flour Spice Mix:
2 cups gluten free flour (I used Maninis)
4 tsp salt
4 tsp black pepper
3 tbsp ground ginger
2 tbsp ground nutmeg
2 tsp ground thyme
2 tsp ground sage
2 tbsp paprika
1 tsp cayenne pepper
Honey Garlic Sauce:
In a medium saucepan add
2 tbsp olive oil
3 – 4 cloves minced garlic
Cook over medium heat to soften the garlic but do not let it brown.
1 cup honey
¼ cup gluten free soy sauce -or- braggs amino acids
1 tsp ground black pepper
Simmer together for 5-10 minutes, remove from heat and allow to cool for a few minutes.
Place the chicken breasts between 2 sheets of plastic wrap and using a meat mallet, pound the meat to an even 1/2 inch thickness.
Make an egg wash by whisking together 4 eggs and 8 TBSP water.
Season the chicken breasts with salt and pepper, then dip the meat in the flour and spice mix. Dip the breast into the eggwash and then a final time into the flour and spice mix, covering thoroughly.
Heat a skillet on the stove with about a half inch of canola oil covering the bottom. Heat the oil to 350 degrees and cook 5 minutes per side until golden brown and crispy.
Drain on a wire rack for a couple of minutes before pouring the Honey Garlic Sauce on top.