This recipe is exclusive to Meal Plan Subscribers and is from my cookbook Whole Food For Your Family. Learn more or buy your own copy of my cookbook here!
Crispy Honey Garlic Chicken
Recipe from Whole Food for Your Family, page 79
Ingredients
For the Chicken
- 1 pound boneless skinless chicken breast
- 1/2 cup arrowroot or potato starch
- 1 1/2 teaspoons paprika
- 1 teaspoon garlic salt
- 1 teaspoon black pepper
- 2 large eggs see note for egg-free
- 1/2 cup coconut oil or avocado oil
Honey Garlic Glaze
- 1 tablespoon olive oil
- 1 tablespoon fresh minced garlic
- 2 tablespoons coconut aminos
- 6 tablespoons honey see notes for Whole30
Instructions
- Cut chicken breast in half lengthwise, creating long, thin chicken breast pieces. Set aside.
- In a small bowl, combine the flour, paprika, garlic salt, and pepper. In a separate small bowl, beat the eggs. Pat dry the chicken with a paper towel to help the breading stick. Have a lightly floured plate or piece of parchment paper handy.
- Press both sides of each chicken piece into the flour mixture, shaking off any excess. Next, coat both sides with egg, allowing any excess to drain off. Press the chicken into the flour mixture again. Transfer the breaded chicken to the prepared plate or parchment and continue with the remaining chicken.
- STOVE: In a medium skillet over medium heat, melt the coconut oil. Cook the chicken for 6 minutes on each side, or until the outside is crispy and the chicken is no longer pink inside. AIR FRYER: Spray the air fryer basket with cooking spray. Place the breaded chicken in the air fryer. Spray the chicken with cooking oil and then cook for 13-15 minutes at 350, flipping once halfway through. OVEN: Preheat the oven to 425. Place a baking sheet in the oven as it preheats - the hot pan will help the chicken get crispy underneath. When ready to cook, line the baking sheet with parchment paper. Place chicken on the parchment paper and spray generously with cooking oil. Cook for 15 minutes, flip, spray again, and cook for 10 minutes more.
- While chicken is cooking, make the glaze. In a small saucepan, heat the olive oil over medium heat. Once hot, add the garlic and cook for 3 minutes, until fragrant and light brown. Remove from heat. In a small bowl, combine the garlic with the coconut aminos and honey, stirring to combine.
- After the chicken is done cooking, brush the pieces with the glaze. My boys love using the leftover glaze as a dipping sauce! For a thicker sauce, chill it in the fridge before serving.
- FREEZE: Lay the unglazed chicken in a single layer and freeze. Store in a sealed container up to 3 months. Store the cooked glaze in a zip-top bag or container with the chicken.
Notes
EGG-FREE: For an egg-free dish, you can use 1/2 cup canned unsweetened full-fat coconut milk instead of the eggs.
WHOLE30: For a Whole30 glaze, use 3 tablespoons Date Paste + 2 tablespoons water instead of the honey.
Nutrition
Calories: 356kcalCarbohydrates: 42gProtein: 28gFat: 9gSaturated Fat: 2gPolyunsaturated Fat: 1gMonounsaturated Fat: 4gTrans Fat: 0.02gCholesterol: 166mgSodium: 920mgPotassium: 505mgFiber: 0.5gSugar: 26gVitamin A: 541IUVitamin C: 2mgCalcium: 30mgIron: 1mg
Tried this recipe?Let us know how it was!
0 Comments