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Shop the Sale: Oven-Baked, Crunchy Honey-Garlic Chicken


Oven-Baked, Crunchy Honey-Garlic ChickenI’m forever in the market for delicious, interesting, not-your-average chicken recipes.

This one fits the bill to a T.

At first, honey and garlic sounded like a strange combination to me, but the pungent garlic offsets the sweetness of the honey and the added spices complement it all beautifully.

The true majesty of this recipe comes in the double-dredge and oven-baked crispiness. The secret to crispy, oven-baked chicken is keeping the temperature of the oven hot, hot, hot. First, you heat the pan. Then, you keep the oven door closed tightly against drafts and against soggy chicken. The double-dredging helps, too. When you flip the chicken, take it all the way out of the oven and close the door while you’re turning the chicken to help the heat stay in, too.

Boneless, skinless chicken breasts are on sale this week at Brookshire’s. You might want to buy extra because your family is sure to love this recipe.

Oven-Baked, Crunchy Honey-Garlic Chicken
Serves 4

Ingredients:
4 large boneless, skinless chicken breasts
2 cups flour
4 tsp salt
4 tsp black pepper
3 Tbs ground ginger
1 Tbs freshly ground nutmeg
2 tsp ground thyme
2 tsp ground sage
2 Tbs paprika
1 tsp cayenne pepper
4 eggs
8 Tbs water
canola oil, for greasing pan
2 Tbs olive oil
3 to 4 cloves garlic, minced
1 cup honey
1/4 cup soy sauce
1 tsp ground black pepper

Directions:
Pound chicken breasts between 2 sheets of wax paper to an even 1/2-inch thickness.

Sift together flour, salt, black pepper, ground ginger, nutmeg, thyme, sage, paprika and cayenne pepper.

Whisk together eggs and water to create an egg wash.

Season the chicken with salt and pepper, and then dredge in flour mixture. Dip into egg wash and then again into the flour mixture, pressing crust to chicken to help it stick.

Heat a baking sheet in a 425° F oven. Preheating the pan helps make the crust crispy. Cover the bottom of the pan with a thin drizzle of canola oil using only enough to coat the bottom of the pan. Working quickly, place all the chicken pieces on the pan and return to the oven.

While the chicken is cooking, make the sauce by heating a heavy saucepan to medium heat. Add olive oil and minced garlic; cook until soft but not browned. Add the honey, soy sauce and black pepper. Simmer for 5 to 10 minutes; remove from heat and allow to cool slightly.

Bake the chicken for 15 minutes without opening the door. At the 15-minute mark, flip the chicken over and continue cooking for 10 to 15 more minutes until golden-brown. Do not open the oven door while cooking or the crust won’t be crisp.

Remove chicken from oven; dip in sauce and serve immediately.

Nutritional Information: Calories Per Serving: 882, Calories from Fat: 198, Fat: 22 g, Trans Fat: 0 g (5.4 g Saturated Fat), Cholesterol: 265 mg, Sodium: 3394 mg, Potassium: 698 mg, Carbohydrates: 129 g, Fiber: 5 g, Sugar: 71 g, Protein: 47 g.

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