Double Crunch Honey Garlic Chicken Breasts

Ingredients:

• 4 boneless, skinless chicken breasts (or thighs)
• 2 cups all-purpose flour
• 1 tsp salt
• 1 tsp black pepper
• ½ tsp ground ginger
• ½ tsp ground nutmeg
• ½ tsp ground thyme
• ½ tsp ground sage
• ¼ tsp cayenne pepper (adjust to taste)
• 1 tsp paprika
• 2 large eggs
• 2 tbsp water
• 3–4 cloves garlic, minced
• 2 tbsp olive oil
• ½ cup honey
• ¼ cup low-sodium soy sauce
• Canola oil, for frying

Instructions:

1. Pound chicken breasts to about ½-inch thickness for even cooking.
2. In a bowl, mix flour with salt, pepper, ginger, nutmeg, thyme, sage, cayenne, and paprika. Divide into two bowls.
3. In another bowl, whisk eggs with water.
4. Dip chicken first in flour, then egg wash, then flour again, pressing to adhere.
5. Heat canola oil in a skillet over medium heat. Fry chicken 4–5 minutes per side until golden and cooked through. Drain on a rack or paper towels.
6. In a small pan, sauté garlic in olive oil until fragrant. Add honey and soy sauce; simmer until slightly thickened.
7. Drizzle sauce over chicken or serve on the side.