This recipe for crunchy chicken breasts is easy and tasty and is bound to become a family favourite.
4 skinless, boneless chicken breasts, sliced or pounded out into 1cm thickness
1tsp ground thyme
1/2tsp cayenne pepper
1tsp ground sage
1/2tbsp ground nutmeg
2tsp black pepper
1 cup flour
11/2tbsp ground ginger
4 eggs whisked with 8tbsp water
3 minced cloves garlic
2tbsp olive oil
1 cup honey
1tsp ground black pepper
¼ cup soy sauce
- Season the chicken breasts with salt and pepper. Sift together the ginger, thyme, black pepper, nutmeg, sage, paprika, flour, salt and cayenne pepper.
- Dip the chicken breasts into the spice and flour mix, then into the egg wash. Repeat this process to create a double coat.
- On medium heat, heat a skillet with approximately 1 cm of canola oil and gently fry the chicken breasts for four or five minutes on each side until golden and crispy. Drain on a wire rack.
- Make the honey garlic sauce by cooking the olive oil with the garlic in a saucepan over medium heat until softened. Add the soy sauce, black pepper and honey and simmer for 5 to 10 minutes. Serve sauce with the chicken.