Fried Chicken with Garlic Honey Sauce

It never fails, my pictures look great when I snap them but always seem to be blurry when I post them.  One day I will become a better photographer.

 Don't let the crumminess of the photo fool you though, this is a great dish. The breading has tons of flavor and the sauce is perfectly sweet.  My little vegetarian ate all of his chicken at dinner tonight and barely touched his vegetables.  Normally, things are the other way around.

I originally pinned this recipe from ilovetocook.org.  A few tips to keep in mind when you are frying: allow the breaded chicken to sit for a minute before putting it in the oil so the breading has time to "glue" itself to the meat.  Also, don't turn the chicken until you are absolutely ready.  Turn it only once to prevent the breading from falling off.  Lastly, make sure that the oil is sufficiently hot.  Drip some water into it and if it sizzles, it is ready but you don't want the oil to be smoking- that is too hot and will burn the breading long before the meat is cooked.  Also, if you feel that your chicken still isn't finished cooking but the breading is starting to burn, finish off the chicken in the oven.


Ingredients
4 breasts or thighs, pounded thin
2 c flour
3 Tbsp ground ginger
2 tsp thyme
2 tsp sage
2 Tbs paprika
1 tsp cayenne (to taste)
Salt and pepper to taste
2 eggs
1/2 c milk
2 Tbsp olive oil
4 minced garlic cloves
1 c honey
1/4 c soy sauce

Directions
1. Make an egg wash by scrambling the eggs and milk.  Seperately, combine the flour, ginger, thyme, sage, paprika, cayenne, salt, and pepper.

2. Coat the chicken with the flour mixture. Dip into the egg wash, then recoat with the flour.  Set the chicken aside.

3. Heat a skillet over medium heat with 1/4-1/2 inch oil in the bottom.  When the oil is sufficiently hot, fry the chicken.  Only flip once!  Since the chicken has been pounded thin, the pieces shouldn't take more than 5 minutes per side to cook.

4. Drain chicken on a paper towel and set aside.

5. In a medium omelette pan, heat olive oil and garlic.  When the garlic is soft but not brown, add the honey and soy sauce.  Allow the sauce to simmer for 5-10 minutes. Do not step away- the sauce will bubble and potentially overflow from the pan.  When at the desired thickness, remove from heat and serve over chicken.