Posted on 31 December 2020 by KWBG
Double Crunch Honey Garlic Chicken Breasts
4 large boneless skinless chicken breasts
2 cups flour
4 tsp salt
4 tsp black pepper
3 tbsp ground ginger
1 tbsp freshly ground nutmeg
2 tsp ground thyme
2 tsp ground sage
1 tsp cayenne pepper
2 tbsp paprika
4 eggs
8 tbsp water
2 tbsp olive oil
3-4 cloves minced garlic
1 cup honey
1/4 cup soy sauce, low sodium soy sauce is best
1 tsp ground black pepper
canola oil for frying
While you are preparing the chicken, heat a baking sheet in a 425F degree oven. Preheating the pan does 2 things; it prevents the chicken from sticking to the pan and it ensures that the heat from the oven starts going directly into the crust on the chicken to make sure it becomes crispy. 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. Alternatively, you can slice the breasts by placing them flat on a cutting board and using a very sharp knife to slice them into halves horizontally. Sift together the flour, salt, black pepper, ground ginger, nutmeg, thyme, sage paprika and cayenne pepper. NOTE: This flour and spice dredge mix is sufficient for two batches of this chicken recipe so divide the batch and store 1/2 in a Ziploc bag in the freezer.
Make an egg wash by whisking together the eggs and water.
Season the chicken breasts with salt and pepper, then dip the meat in the flour and spice mixture. Dip the breast into the eggwash and then a final time into the flour and spice mix, pressing the mix into the meat to get good contact. As you finish individual pieces, lay them out on a lightly floured cutting board while you finish getting them all ready.
When the pieces are all ready, take the 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. Spraying the tops helps them start to get crispy in the hot oven too.
Maintain the heat at 425 degrees F and place baking sheet in the oven. Use the second lowest rack in 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. Again don’t open the door, maintaining a hot oven is important for this method.
Dip the baked pieces in the sauce as usual and serve immediately.
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.
Low Carb Zuppa Toscana
1 lb Italian sausage
1 head cauliflower, cut into florets
1 medium onion, diced
3 strips of thick cut bacon
3 garlic cloves, minced
2 cups kale – veins removed and cut into thin ribbons
32 oz chicken broth
2.5 cups water
1 cup heavy whipping cream
1/8 tsp red pepper flakes
Brown sausage in a soup pot with a tablespoon of olive oil. Remove the sausage from the pot and add onions, garlic and red pepper flakes. cook until translucent. Add chicken broth and water to pot and stir well – scraping all the bits off the bottom of the pot. Place sausage back in the pot along with the cauliflower and simmer for about 30 minutes until the cauliflower is tender. While the soup is cooking, brown bacon in a separate skillet and cut into small pieces. When the cauliflower is soft, add bacon, kale and the heavy cream to the pot. Stir well. Add salt and pepper to taste. Serve with crusty bread and/or crackers.
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December 31, 2020 at 11:34PM
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This week's Recipes: Double Crunch Honey Garlic Chicken and Low Carb Zuppa Toscana - kwbg.com
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