Pan Fried, Double Dipped, Honey Garlic Glazed Chicken

Photo by Tricia T.

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

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servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

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.

Directions

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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