Honey Garlic Chicken Schnitzel
Honey Garlic Chicken Schnitzel
Ingredients
For the Chicken
- 4 chicken breasts
- 1/2 teaspoon salt, as needed
- 1/4 teaspoon black pepper, freshly ground, as needed
For the Coating
- 1 cup all-purpose flour
- 2 eggs, beaten
- 1 cup all-purpose flour, for second dredge
- 2 cups vegetable oil, for frying, or as needed
For the Sticky Honey Garlic Glaze
- 4 tablespoons honey
- 3 garlic cloves, minced
Instructions
- 1
Prepare the chicken breasts: Place each chicken breast between two sheets of plastic wrap. Using a meat mallet or rolling pin, pound each breast until it is about 1/4-inch thick and even in thickness. Season both sides of the pounded chicken lightly with salt and freshly ground black pepper.
⏱️ 5 min - 2
Set up the breading stations: Prepare three shallow dishes. In the first dish, place 1 cup of all-purpose flour. In the second dish, add the 2 beaten eggs. In the third dish, add the remaining 1 cup of all-purpose flour.
⏱️ 3 min
- 3
Coat the chicken: Take one pounded chicken breast and dredge it thoroughly in the first dish of flour, shaking off any excess. Dip the floured chicken into the beaten egg, ensuring it's fully coated, then let any excess egg drip off. Finally, transfer the chicken to the second dish of flour, pressing gently to ensure a good coating. Place the coated schnitzel on a clean plate or baking sheet and repeat with the remaining chicken breasts.
⏱️ 7 min
- 4
Fry the schnitzel: Heat the vegetable oil in a large skillet or frying pan over medium-high heat until it reaches about 350°F (175°C). Carefully place 1-2 schnitzels into the hot oil, ensuring not to overcrowd the pan. Fry for 3-4 minutes per side, or until golden brown, crispy, and cooked through. The internal temperature should reach 165°F (74°C). Remove the cooked schnitzels from the pan and place them on a wire rack set over a paper towel-lined baking sheet to drain excess oil. Keep warm while you prepare the glaze.
⏱️ 10 min•🌡️ 350
- 5
Prepare the honey garlic glaze: In a small saucepan, combine the honey and minced garlic. Heat over medium-low heat, stirring occasionally, until the mixture begins to bubble gently and becomes glossy, about 3-5 minutes. Be careful not to burn the garlic.
⏱️ 5 min
- 6
Glaze and serve: Immediately after frying, transfer the hot schnitzels to a large bowl. Pour the warm honey garlic glaze over the schnitzels and toss gently to ensure each piece is fully coated. Alternatively, you can plate the schnitzels and spoon the glaze over them. Serve immediately while hot, sticky, and crispy. This dish pairs well with a side of rice or your favorite dipping sauce.
⏱️ 5 min
Kitchen Tools
Nutrition Facts (per serving)
Honey Garlic Chicken Schnitzel
For the Chicken
- 4 chicken breasts
- 1/2 teaspoon salt, as needed
- 1/4 teaspoon black pepper, freshly ground, as needed
For the Coating
- 1 cup all-purpose flour
- 2 eggs, beaten
- 1 cup all-purpose flour, for second dredge
- 2 cups vegetable oil, for frying, or as needed
For the Sticky Honey Garlic Glaze
- 4 tablespoons honey
- 3 garlic cloves, minced
Instructions
- 1
Prepare the chicken breasts: Place each chicken breast between two sheets of plastic wrap. Using a meat mallet or rolling pin, pound each breast until it is about 1/4-inch thick and even in thickness. Season both sides of the pounded chicken lightly with salt and freshly ground black pepper.
⏱️ 5 min - 2
Set up the breading stations: Prepare three shallow dishes. In the first dish, place 1 cup of all-purpose flour. In the second dish, add the 2 beaten eggs. In the third dish, add the remaining 1 cup of all-purpose flour.
⏱️ 3 min - 3
Coat the chicken: Take one pounded chicken breast and dredge it thoroughly in the first dish of flour, shaking off any excess. Dip the floured chicken into the beaten egg, ensuring it's fully coated, then let any excess egg drip off. Finally, transfer the chicken to the second dish of flour, pressing gently to ensure a good coating. Place the coated schnitzel on a clean plate or baking sheet and repeat with the remaining chicken breasts.
⏱️ 7 min - 4
Fry the schnitzel: Heat the vegetable oil in a large skillet or frying pan over medium-high heat until it reaches about 350°F (175°C). Carefully place 1-2 schnitzels into the hot oil, ensuring not to overcrowd the pan. Fry for 3-4 minutes per side, or until golden brown, crispy, and cooked through. The internal temperature should reach 165°F (74°C). Remove the cooked schnitzels from the pan and place them on a wire rack set over a paper towel-lined baking sheet to drain excess oil. Keep warm while you prepare the glaze.
⏱️ 10 min•🌡️ 350 - 5
Prepare the honey garlic glaze: In a small saucepan, combine the honey and minced garlic. Heat over medium-low heat, stirring occasionally, until the mixture begins to bubble gently and becomes glossy, about 3-5 minutes. Be careful not to burn the garlic.
⏱️ 5 min - 6
Glaze and serve: Immediately after frying, transfer the hot schnitzels to a large bowl. Pour the warm honey garlic glaze over the schnitzels and toss gently to ensure each piece is fully coated. Alternatively, you can plate the schnitzels and spoon the glaze over them. Serve immediately while hot, sticky, and crispy. This dish pairs well with a side of rice or your favorite dipping sauce.
⏱️ 5 min