The On-Call Cook: Double Crunch Honey Garlic Chicken

Is there a difference between Panko bread crumbs and regular bread crumbs? Well, my friends. Yes. Yes, there is. It's like asking if there is a difference between The Beatles and a Kidzbop version of "I Wanna Hold Your Hand." Or if there is a difference between freshly carved turkey breast and Carl Budding Lunch Substance. Or if there is a difference between bath towels from the dollar store vs. some from Nordstrom. Panko bread crumbs will revolutionize your cooking. They make crunchy chicken crunchier. Who doesn't love crunchy chicken?! If you have never made chicken parmesan at home, follow this recipe, omitting the spices in the flour mixture for your chicken. Your family will cry tears of joy.

I found this recipe on pinterest, and I thought it was great. The original recipe called for plain ol' flour as the second coating. I know better! The panko does wonders. This is a really quick meal, and it is delicious. I really liked the garlic-honey sauce atop the golden, crunchy goodness of the chicken.

Double Crunch Honey Garlic Chicken

source: http://www.nlrockrecipes.com/2012/04/doube-crunch-honey-garic-chicken.html

2 boneless, skinless chicken breasts

1 c flour

2 t salt

2 t black pepper

1 1/2 T ground ginger

1 1/2 t nutmeg

1 t thyme

1 t sage

1 T paprika

1/2 t cayenne

2 eggs

1/4 c water

1 c Panko bread crumbs

Honey-Garlic Sauce:

2 T olive oil

3-4 cloves garlic

1/2 c honey

2 T soy sauce

1/2 t pepper

green onions

Slice the chicken breasts horizontally in half. Don't skip this step! You want the breasts nice and thin so they cook up evenly.

Combine the flour and spices in a Ziplock.

Combine the eggs and water in a bowl and stir to combine.

Put the Panko breadcrumbs on a plate. I added a small handful of the flour mixture with this as well just to season it a bit.

Plop the chicken breasts in the Ziplock bag. Seal it and shake the dickens out of it. It'll come out coated perfectly. This is my favorite way to coat chicken breasts.

Next, dip the flour-coated chicken breasts into the egg wash.

Finally, dip the chicken into the Panko bread crumbs, making sure to coat completely.

Set them aside while you heat some Canola oil in a skillet over medium heat. Make sure the oil is hot before you put the chicken in there. If it isn't hot enough, the oil will soak into the Panko crumbs and make it soggy instead of crispy. Cook on both sides for about 4-5 minutes or until crispy and golden on the bottom.

While they are frying up, put the olive oil in a small saucepan and heat over medium-high heat. Add the garlic and cook for 1-2 minutes. Add the honey, soy sauce, and pepper. Simmer it for 5-10 minutes.