Place the chicken breasts between 2 sheets of plastic wrap and using a meat mallet, pound the meat to an even 1/2 inch thickness.
Sift together:
2 cup flour
4 tsp salt
4 tsp black pepper
3 tbsp ground ginger
2 tbsp ground nutmeg
2 tsp ground thyme
2 tsp ground sage
2 tbsp paprika
1 tsp cayenne pepper
Egg wash: whisk together:
4 eggs
8 tbsp water
Season the chicken breasts with salt and pepper
Dip the chicken in th:
Flour and spice mixture.
Egg wash.
A final time into the flour and spice mix, pressing the mix into the meat.
Heat a skillet just below medium heat with about a half inch of canola oil. NOTE: carefully regulate the temperature here so that the chicken does not brown too quickly to make sure chicken is done when browned.
Fry 4 or 5 minutes per side until golden brown and crispy.
Drain on a wire rack before dipping the cooked breasts into the Honey Garlic Sauce.
Serve with noodles or rice.
Honey Garlic Sauce
In a medium saucepan add
2 tbsp olive oil
3 – 4 cloves minced garlic
Cook over medium heat to soften the garlic but do not let it brown.
Add:
1 cup honey
¼ cup soya sauce
1 tsp ground black pepper
Simmer together for 5-10 minutes, remove from heat and allow to cool for a few minutes.
