Best Garlic Crunch Chicken Recipes

DOUBLE CRUNCH HONEY GARLIC CHICKEN BREASTS

Steps:

• 1. Use a meat mallet to pound your chicken to a consistent thickness of about 1/2 inch.
• 2. Sift together spice mixture; set aside
• 3. Make the egg wash by combining the eggs and water; set aside.
• 4. Season the chicken to taste with a pinch of salt and pepper. Next, dunk the chicken breasts into the spice mixture, followed by a dip in the egg wash and finally one more trip through the spice mix. Make sure the chicken is well coated.
• 5. Add oil to your pan to about 1/2 inch from bottom. Heat over medium/low heat, being careful not to get the oil too hot. Gently fry the chicken until golden and fabulous - about 4-5 minutes per side. Remove from pan and let drain for a few minutes.
• 6. Next, create your sauce. Cook olive oil and garlic over medium heat until garlic is soft, but not brown.
• 7. Add the honey, soy sauce and black pepper. Simmer for 5-10 minutes, being careful not to let it bubble over. Remove from heat and let cool for a few minutes before dunking your finished chicken in. (You can also drizzle it over the chicken, if you prefer.)

DOUBLE CRUNCH HONEY GARLIC CHICKEN BREASTS

Steps:

• 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. Heat a baking sheet in a 425F degree oven Sift together the flour, salt, black pepper, ground ginger, nutmeg, thyme, sage paprika and cayenne pepper. NOTE: mix is sufficient for two batches so divide the batch and store 1/2 in freezer. Make an egg wash by whisking together the eggs and water. Season chicken with salt and pepper, then dip in flour mixture. Dip into eggwash and then a final time into flour pressing into the meat Take hot pan from the oven and lightly oil the bottom of the baking pan with canola oil or other vegetable oil. Use only enough to coat the bottom of the pan. Working as quickly as possible, transfer the chicken pieces to the oiled pan. Do not crowd the pieces together. They should NOT touch each other or they will steam and not get crispy. Leave at least an inch of space between all pieces. Lightly spray the tops of the chicken pieces with vegetable oil. Maintain the heat at 425 degrees F and place baking sheet in the oven. I use the second lowest rack in my oven. Bake for 15 minutes without opening the door! Take the pan out of the oven and flip all of the chicken pieces over. Return to the oven for another 10-15 minutes until the chicken pieces brown nicely and become crispy. To make the Honey Garlic Sauce: In a medium saucepan add the 2 tbsp olive oil and minced garlic. Cook over medium heat to soften the garlic but do not let it brown. Add the honey, soy sauce and black pepper. Simmer together for 5-10 minutes, remove from heat and allow to cool for a few minutes. Watch this carefully as it simmers because it can foam up over the pot very easily.

GARLIC CRUNCH CHICKEN

Steps:

• 1. Put corn flakes in a gallon zip lock bag. Crush with a rolling pin. Pour into flat pie dish.
• 2. In a bowl, whisk mayonnaise & seasonings with 1/2 of the milk.
• 3. Continue whisking and add more milk until mayonnaise mixture is the consistency of beaten eggs.
• 4. Rinse chicken breasts & pat dry. Dip in mayonnaise mixture and then roll in the crushed corn flakes, coating well.
• 5. Place in a 9 x 13 baking dish, on a rack to keep the bottoms from getting soggy. Bake at 350 for about an hour, or until chicken is cooked through.