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Tricia33

Pan Fried, Double Dipped, Honey Garlic Glazed Chicken

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Rate this recipe 4.4/5 (29 Votes)

Ingredients

  • Prepare ziploc bag with:
  • 2 c. flour
  • 1 Tablespoon salt
  • few shakes of pepper
  • 2 Tablespoons paprika
  • Prepare a bowl with 4 eggs and a splash of water
  • Sprinkle salt and pepper on chicken cutlets (1 used 1 1/2 pounds thin cutlets) and dredge in the flour mix. Then dip in egg, back in flour and pan fry in some avocado oil until crispy on both sides. Remove to a rack.
  • Honey Garlic Sauce
  • In a pot add:
  • 2 Tablesoons olive oil
  • 3 cloves minced garlic
  • Cook over medium until fragrant but do not brown garlic.
  • Add:
  • 1 cup honey (I used orange blossom from Williams Sonoma)
  • 1/4 cup Tamari
  • Simmer on low 5 5mins. Then dip each cutlet into the sauce and top with sliced scallions.

Details

Adapted from hugsandcookiesxoxo.com

Preparation

Step 1

Prepare ziploc bag with:
2c. flour
1 Tablespoon salt
few shakes of pepper
2 Tablespoons paprika

Prepare a bowl with 4 eggs and a splash of water


Sprinkle salt and pepper on chicken cutlets (1 used 1 1/2 pounds thin cutlets) and dredge in the flour mix. Then dip in egg, back in flour and pan fry in some avocado oil until crispy on both sides. Remove to a rack.


Honey Garlic Sauce

In a pot add:

2 Tablesoons olive oil
3 cloves minced garlic

Cook over medium until fragrant but do not brown garlic.
Add:
1 cup honey (I used orange blossom from Williams Sonoma)
¼ cup Tamari

Simmer on low 5 5mins. Then dip each cutlet into the sauce and top with sliced scallions.

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