Double Crunch Honey Garlic Chicken Breast

Step 1: Preheat oven to 425° F

Step 2: 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. Alternatively, you can slice the breasts by placing them flat on a cutting board and using a very sharp knife to slice them into halves horizontally. Cut each breast in half, making 4 pieces.

Step 3: Sift together the flour, salt, black pepper, ground ginger, nutmeg, thyme, sage paprika and cayenne pepper. NOTE: This flour and spice dredge mix is sufficient for two batches of this chicken recipe so divide the batch and store 1/2 in a Ziploc bag in the freezer. I always like to make enough for next time...and there's always a next time with this recipe.

Step 4: Make an egg wash by whisking together the eggs and water.

Step 5: Season the chicken breasts with salt and pepper, then dip the meat in the flour and spice mixture. Dip the breast into the eggwash and then a final time into the flour and spice mix, pressing the mix into the meat to get good contact.

Step 6: Heat a baking sheet in a 425F degree oven. Preheating the pan does 2 things; it prevents the chicken from sticking to the pan and it ensures that the heat from the oven starts going directly into the crust on the chicken to make sure it becomes crispy.

Step 7: Take the hot pan from the oven and lightly oil the bottom of the baking pan with canola oil or other vegetable oil. Use only enough to coat the bottom of the pan.

Step 8: Working as quickly as possible, transfer the chicken pieces to the oiled pan. Do not crowd the pieces together. They should NOT touch each other or they will steam and not get crispy. Leave at least an inch of space between all pieces.

Step 9: Lightly spray the tops of the chicken pieces with Pam.

Step 10: Maintain the heat at 425 degrees F and place baking sheet in the oven. I use the second lowest rack in my oven.

Step 11: Bake for 15 minutes without opening the door! Take the pan out of the oven and flip all of the chicken pieces over.

Step 12: Return to the oven for another 15-25 minutes until the chicken pieces brown nicely and become crispy. Again don't open the door, maintaining a hot oven is important for this method.

Step 13: To make the Honey Garlic Sauce:

Step 14: In a medium saucepan add the 2 tbsp olive oil and minced garlic. Cook over medium heat to soften the garlic but do not let it brown.

Step 15: Add the honey, soy sauce, black pepper and ground ginger.

Step 16: Simmer together for 5-10 minutes, or until slightly thickened. Remove from heat and allow to cool for a few minutes. Watch this carefully as it simmers because it can foam up over the pot very easily.

Step 17: Dip the baked pieces in the sauce as usual and serve immediately.