Rock Recipe’s ‘Double Crunch Honey Garlic Chicken Breasts’

Rock Recipe’s ‘Double Crunch Honey Garlic Chicken Breasts’

It’s hard to write all that makes me happy about this recipe!  I saw it posted at my foodie friends’ Facebook pages, Tiffany of ‘My Crowded Kitchen’ and Tara, from ‘Della Rose Living‘–I was immediately and inexplicably taken–come to find out, me and 776,000 other folks who’ve clicked this recipe created by Rock Recipes!  Since I had four beautiful chicken filet breasts in my refrigerator, I was motivated!  While I didn’t have all the ingredients that Rock used, I decided rather than run to the grocery store I’d ‘boho’ it with my tweaks and hope for the best!  If this chicken is aaannnnnnnnnnnnneeeeee better with the precise ingredients that are outlined in the recipe, then my tastebuds are in for big big trouble!  ’Double Crunch Honey Garlic Chicken Breasts’ are spicy, crunchy, and will bring you to your knees with pleasure!

Rock Recipe's 'Double Crunch Honey Garlic Chicken Breasts'

Serves: 4

What you need: 

Frying skillet: (preferably large so as not to crowd the breast filets when cooking)

1 ½ to 2 cups of canola oil

Sauce:

2 tbl olive oil

4 tbl minced fresh garlic

1/3 cup honey

1/3 cup corn syrup

1/3 cup agave

1/4  cup pepper jelly (I used Uncle Gary’s!  The best!)

1/3  cup light soy sauce

1 1/2 tsp pepper

Double Crunch Honey Garlic Chicken

Meat:

4 large flattened chicken filet breasts (about 1” thick)

Flour Dredge:

2 cups all-purpose flour

4 tsp sea salt

4 tsp pepper

3 tbl ground ginger

2 tbl ground nutmeg

4 tsp Greek herb blend

2 tbl paprika

1 tsp cayenne

Egg Wash:

3 beaten eggs

¼ cup water

Rock Recipe's 'Double Crunch Honey Garlic Chicken Breasts'

 What you do:

In a medium size saucepan over medium heat, put olive oil and garlic and sauté just til tender—do no burn.  Reduce heat to medium low and add honey, corn syrup, agave, pepper jelly, soy sauce, and pepper. (Note:  Rock Recipe called for 1 cup honey only.  I only had about 1/3 cup.) Bring to a low simmering boil (watch closely as it can overflow!) for about 10-12+ minutes.  Mixture will begin to thicken. Turn off heat and let sit.

Prepare flour dredge by putting all of the ingredients in a mixing bowl.  If you have any leftover, put in a ziplock bag and save.  (Note:  Rock Recipe called for  2 tsp ground thyme and 2 tsp ground sage—I didn’t have, so I substituted 4 tsp of Greek herb blend.)

Combine eggs and water and beat.  Put mixture in a pie plate.

Put about 1 cup of the flour mixture in a pie plate.  Salt and pepper the chicken breasts.

Dip breast in the egg mixture, then coat with the flour, return to the egg mixture, and then re-coat in the flour mixture.  (I did mine the opposite of Rock Recipe…why?  Because I didn’t follow the instructions!) Put to side and repeat with the other chicken breasts.

In a large heavy skillet over  medium heat, get the oil (about ½ inch deep) hot.  Place the filet breasts in, do not crowd, and fry about 4-5 minutes, flip to the other side and cook another 4-5 minutes.  (Cooking time will depend upon the thickness of your breast filets.)  (Note:  I’ve also fried the chicken about 2-3 minutes per side getting a great crunch, then placing on a parchment-paper lined cookie sheet and baking about 20-25 minutes at preheated 350 oven (the amount of time depends upon the thickness of your breast filets).

When done, remove to a rack with a piece of parchment paper under it—let the chicken rest 2-3 minutes.  Then dip each breast in the sauce flipping 2 or 3 times in the sauce.  Serve immediately with extra sauce!

DSC_7624

 

Rock Recipe's 'Double Crunch Honey Garlic Chicken Breasts'

 

Rock Recipe's 'Double Crunch Honey Garlic Chicken Breasts'

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About Ally

20 comments

  1. I changed up the ingredients a little bit but this recipe was great!

    • That is exactly what I love, Lisa~~making a recipe your own, putting your own spin on it, ‘boho’ing’ it! What did you do? Would love to know! xo ~~ally

  2. When do you put in the pepper jelly?

  3. In the directions, you say to use corn syrup and agave, but I don’t see them in the ingredient list. How much do we use??

    • Rebekah…THANK YOU, darlin! I must have gotten so wrapped up in the excitement of posting, I got convoluted! You can actually use 1 cup of honey, but since I didn’t, I used 1/3 each of honey, agave, and corn syrup. Let me know how it turns out for you…it’s reeeeally good… xox ~~ally

  4. How can anyone refuse any dish that starts with “double crunchy”? This chicken looks delicious!

  5. Mmm this looks fantastic Ally! Can’t wait to try it out :)

  6. Ahhhh you put this back on my radar for the “need to make list” I saw this awhile ago and never got to it…..may need to start now haha. You made it look so divine! :) XO Nicole

  7. hint, hint. one of my favorite dishes OF ALL TIME!

  8. Holy cannoli! I’m on my knees! I’ll bet that would also kick some major ass with pork.

    • Adam! I finally brought you to your knees!!! Yeahhhhhhhhhhhh, baby!! You bet it would kick some major arrrsss w/pork…next venture…hummmm, maybe today!! Thanks for the visit, handsome! :)

  9. I made this chicken the other night and it was so good! I LOVED the flavor of the sauce with the honey, soy sauce and black pepper. YUM!! xo

  10. looks and sounds amazing, as everything else you make dear friend!!! xoxoxo

    • Bia!! Thank you!! You know I’ve been thinking hard about you this morning, maybe it’s my beautiful coffee cup that keeps you in my mind…anyhoooo, we need to talk!! xo

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