Double Crunch Honey Garlic Chicken

To all my readers, I apologize for being away for so long. I have had a lot on my plate lately, between getting back to work after surgery, switching jobs, and all of the other ups and downs life tends to throw at you. I digress, I'm trying to focus on this new positive attitude I've acquired, and stick with it. I have plenty of motivation built up, and I am going to hang on to it!

As I promised, my next entry was going to be about the Double Crunch Honey Garlic Chicken, so here it is. If I can recall, Scott and I made this back in late July, and I do remember that we were very pleased with the recipe! The chicken was sweet and juicy, and it sure lived up to the name double crunch! Here is the recipe I found on Pinterest:

• 4 large boneless skinless chicken breasts
• 2 cups flour
• 4 tsp salt
• 4 tsp black pepper
• 3 tbsp ground ginger
• 1 tbsp freshly ground nutmeg
• 2 tsp ground thyme
• 2 tsp ground sage
• 2 tbsp paprika
• 1 tsp cayenne pepper
• 4 eggs
• 8 tbsp water
• 2 tbsp olive oil
• 3-4 cloves minced garlic
• 1 cup honey
• 1/4 cup soy sauce 
• 1 tsp ground black pepper
•  canola oil 

Unlike other recipes, Scott and I basically stuck to this one, without making much adjustments. The only thing we may have changed were the spices. The recipe calls for sage and thyme, and I'm almost positive Scott does not have those spices in his spice rack. Don't worry about veering from the set path though...be adventurous! Use other spices instead. Trust me, it's exciting. 

In a mixing bowl, combine the flour with all the spices. In a separate bowl, make an egg wash by mixing the eggs with some water. Setup an assembly line of chicken, flour, egg, and get started! 

Season the chicken with salt and pepper (of course), then dip into the flour, then into the egg, then into the flour one final time, and then into the saute pan. When the chicken is cooked through, about 4 or 5 minutes per side, drain on a wire rack. 

To make the honey garlic sauce, in a medium saucepan, add the olive oil and minced garlic. Cook over medium heat to soften the garlic, but don't let it brown. Add the honey, soy sauce and black pepper, and simmer for 5-10 minutes. Let the mixture cool a little before you add it to the chicken. 

You won't be disappointed by this recipe. Scott and I loved it so much that we finished all four chicken breasts! That's pretty much unheard of at his house. We cooked scalloped potatoes with our chicken, but I think it would also be great with rice pilaf or mashed potatoes. Give the recipe a try, and tell me what you think!

Would you use the honey garlic sauce as a garnish on top of the chicken, or as a dipping sauce? What is your favorite dipping sauce for chicken?