Ingredients
- 4 large boneless skinless chicken breasts
- 2 cups all‑purpose flour
- 4 teaspoons salt
- 4 teaspoons black pepper
- 3 tablespoons ground ginger
- 1 tablespoon ground nutmeg
- 2 teaspoons dried thyme
- 2 teaspoons dried sage
- 1 teaspoon cayenne pepper
- 2 tablespoons paprika
- 4 large eggs
- 8 tablespoons water
- ~2 cups canola or vegetable oil (for frying)
- Honey Garlic Sauce:
- 2 tablespoons olive oil
- 3‑4 garlic cloves, minced
- 1 cup honey
- ¼ cup soy sauce
- 1 teaspoon ground black pepper
Instructions
- Place the chicken breasts between two sheets of plastic wrap and gently pound them to about ½‑inch thickness to ensure even cooking.
- In a large bowl, mix together flour, salt, black pepper, ground ginger, nutmeg, thyme, sage, cayenne pepper and paprika.
- In another bowl whisk the eggs with water until smooth.
- Season the chicken lightly with salt and pepper. Then, one piece at a time, dip each chicken breast into the flour mixture, then into the egg wash, and then back into the flour mixture (a double‑coat) so that a thick, crunchy crust forms.
- Heat the oil in a large skillet over medium heat until hot (enough to shallow fry). Fry each chicken breast about 4‑5 minutes per side until golden brown and cooked through. Transfer to a wire rack or paper towels to drain.
- Meanwhile, prepare the honey garlic sauce: heat olive oil in a saucepan, add minced garlic and sauté until fragrant. Then stir in honey, soy sauce and black pepper; let the sauce simmer for 5–7 minutes until it thickens slightly.
- Brush or drizzle the honey garlic sauce generously over the fried chicken breasts right before serving.
Notes
- For even better crunch, the double‑coating (flour → egg → flour) helps build a thicker crust. :contentReference[oaicite:0]{index=0}
- You can bake the chicken instead of frying by placing coated pieces on a rack in a 425 °F oven for 25–30 minutes, flipping halfway—use less oil to keep it lighter.
- Swap chicken breasts for boneless thighs if you prefer juicier meat.
- Add extra cayenne or chili flakes to the spice blend for heat.
- To make gluten‑free, use rice flour instead of all‑purpose flour.
- Prep Time: 15 minutes
- Cook Time: 15 minutes (frying) or 25‑30 minutes (baking)
- Category: Main Course
- Method: Frying (or Baked)
- Cuisine: American Fusion
- Diet: Halal
Nutrition
- Serving Size: 1 chicken breast with sauce
- Calories: ≈ 480 kcal
- Sugar: 20g
- Sodium: 620mg
- Fat: 24g
- Saturated Fat: 6g
- Unsaturated Fat: 14g
- Trans Fat: 0g
- Carbohydrates: 36g
- Fiber: 1g
- Protein: 32g
- Cholesterol: 95mg
