Double Crunch Honey Garlic Chicken

One day I was looking for a new chicken recipe and found  this one during a google search.     I had all the ingredients needed (as I’m sure most people do) and decided to give it a shot!  I knew it was something everyone would like in my house and it sounded really good!  It was delicious!!!  The chicken had the perfect combo of crunch on the outside and tenderness on the inside and it was very flavorful and easy to make!    It was so good I even made it once using boneless pork chops!  I liked the chicken better for the tenderness of the meat, but the pork was good too!

Double Crunch Honey Garlic Chicken

4 large boneless skinless chicken breasts (halved into 8 thinner pieces)
2 cups flour
4 tsp salt
4 tsp black pepper
3 tbsp ground ginger
1 tbsp freshly ground nutmeg
2 tsp ground thyme
2 tsp ground sage
2 tbsp paprika
1 tsp cayenne pepper
4 eggs
8 tbsp water
2 tbsp olive oil
3-4 cloves minced garlic
1 cup honey
1/4 cup soy sauce (low sodium soy sauce is best)
1 tsp ground black pepper
 canola oil for frying

Slice the breasts by placing them flat on a cutting board and using a very sharp knife to slice them into halves horizontally.

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

Whisk together the eggs and water in a separate bowl.

Season the chicken breasts with salt and pepper, then dip in the flour and spice mixture.

Then dip into the egg mixture and then a final time into the flour and spice mix, pressing the mix into the meat to get good contact.

Heat a skillet on the stove with about a half inch of canola oil covering the bottom.

NOTE FROM ORIGINAL RECIPE:  You will want to carefully regulate the temperature here so that the chicken does not brown too quickly. The thinness of the breast meat practically guarantees that it will be fully cooked by the time the outside is browned. I find just below medium heat works well. I use a burner setting of about 4 1/2 out of 10 on the dial and fry them gently for about 4 or 5 minutes per side until golden brown and crispy.

Drain chicken on wire rack for a few minutes and then dip chicken into the Honey Garlic Sauce. 

 Honey Garlic Sauce:
In a medium saucepan add olive oil and minced garlic. Cook over medium heat to soften the garlic but do not let it brown.
Add the honey, soy sauce and black pepper.
Simmer together for 5-10 minutes, 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.


Double Crunch Honey Chicken


Buffalo Wings

I tried to find some recipes that were local to the 2 Super Bowl teams for this year….Denver and Seattle.  I couldn’t find any recipes that stood out to me for either region…in fact I couldn’t even find a good base food to even come up with a recipe.  Salmon and other seafood and some fresh fruit for Seattle, none of which screamed FOOTBALL to me!  And Denver…..3 WORDS….Rocky Mountain Oysters.  Not touching that one, literally or figuratively.   🙂  If you don’t know what they are…….look it up!

So let’s stick with Buffalo Wings…now that screams FOOTBALL!!!!

This is a very simple buffalo wing recipe and it’s delicious if you like a more crispy, not wet wing.  I tend to like them better this way….so if you do too, give them a shot!   Serve them up at your Super Bowl party with some blue cheese dressing and celery and enjoy!

Buffalo Wings

2 pounds of wings (separated at joint)

1/2 cup Hot Sauce (any kind you like..I used good ole Franks)

6 TBSP butter

Blue cheese dressing

Celery sticks

salt and pepper to taste

Preheat oven to 400°

Place wings on a foil lined baking sheet.  Make sure to leave space between wings and use 2 baking sheets if needed. Salt and pepper wings to taste.

Cook for 30-40 minutes until cooked thru.

In a small pot ob low/medium heat whisk together butter and hot sauce.

Remove chicken from oven and toss in butter/hot sauce mixture.

Put coated wings back on baking sheet and in oven for another 5-10 minutes.

Image 2

Remove and serve with blue cheese dressing and celery.

Image 1



Coconut Chicken Strips

I accidentally bought chicken tenders instead of chicken breasts the other day and needed to make them tonight!  I found a recipe that was perfect for dinner, because I knew the girls and Joe would eat it, but also perfect for the “football food” theme.   It’s very simple, doesn’t take much time and will wow any crowd, young and old.   Pair these chicken strips with some yummy dipping sauce of your own or use mine, and it’s sure to be a touchdown!!!!   (Sorry — I had to).  This can also be made into a meal!   Follow the same directions using butterfly shrimp for a different taste!  YUM!

Coconut Chicken Strips

 1-2 pounds — chicken tenders (cleaned)

2 eggs

1/4 cup coconut milk

1/2 cup flour

1 1/2 cups panko breadcrumbs

1 1/2 cups shredded coconut

salt (to taste)

oil (for frying)

 Set out 3 bowls.  In first bowl combine and mix eggs and coconut milk.  In second bowl combine salt and flour and in third bowl combine planko breadcrumb and shredded coconut.

 While your oil is getting nice and hot, dip each chicken tender first in the flour mixture, then egg/coconut milk mixture, and then coat it in the planko and coconut mixture.   Once oil is hot, place chicken into pan and cook approx. 3 – 4 minutes on each side and until chicken is golden brown and crispy.  If they are thicker tenders you may need to cook a little longer.

 Remove from oil and place on paper towels to drain excess oil and let sit for a few minutes.

 Serve with your favorite dipping sauce.   ENJOY!!!


Here is what I whipped up for my dipping sauce and it was delicious:

Dipping Sauce for Coconut Chicken or Shrimp

No recipe — so add ingredients to taste

 Apricot Preserves  (I used about 10oz) — you can use Orange or Peach too!

Soy Sauce (about 1 tbsp)

Spicy Brown Mustard (about 1 tsp.)

Juice of half a lemon

Ground ginger (about 1tsp.)

Sesame oil (about 1/2 tsp)


Mix together and serve!



Salsa Chicken

Here is a recipe that’s been circulating around the internet for awhile now.  I honestly have no idea where I originally got it or where it originally came from (if it’s yours, let me know)….but it seems most people know what I’m talking about when I say we are having it for dinner.  I also know that there are some variations of it and there’s a crockpot version too!  But this is one that I make every so often because I know everyone will eat it, it’s VERY simple and it’s yummy!!!  

I use Newman’s Own Pineapple Salsa in mine since I’m all for a sweet and savory and the flavor combines nicely with the chicken and cheese, but you can use any kind of salsa you’d like.  You can also adjust to your taste…if you like a little more spice, use a spicier taco seasoning.

Salsa Chicken

4 skinless, boneless chicken breast halves

4 tsp. taco seasoning mix

1 cup of pineapple salsa (you can use any kind)

1 cup shredded cheddar cheese

2 TBSP sour cream (optional)


Preheat over to 375°.

1. Place chicken breast in lightly greased 9×13 inch baking dish. Sprinkle taco seasoning on both sides of chicken, and pour salsa over it.

2. Bake at 375° for 25 – 35 minutes, or until chicken is tender and juicy and it’s juices run clear.

3. Sprinkle evenly with cheese and continue baking for an additional 3 – 5 minutes, or until cheese is melted and bubbly. Top with sour cream and serve.


**I waited too long to take these pictures and I also used my phone….pictures don’t do it’s justice!**DSC00886


Rigatoni di Gregorio

Many years ago I participated in a Recipe Swap…..this recipe was carried over from my old blog, but it’s worth bringing it here!  Here was my post from wayyyy back when:

My week’s recipe came from Christina over at Tales from the Mad Men Kitchen, and it was her Rigatoni di Gregorio.    The recipe I submitted was (obviously) my family’s Lemon Chicken.

The recipe was easy and so delicious, but neither of my kids would eat it!  Both of my girl’s who LOVED mushrooms in the earlier years of their lives have suddenly boycotted them!   Now they won’t eat anything in the same room as a mushroom….it’s a shame, really!  But Joe and I enjoyed it!    I had to tweak the recipe also b/c I thought I had Marsala wine and I did not….it was red wine!  So I had to take that out of the recipe, but it was still very, very good!   Thanks, Christina!!!!

Rigatoni di Gregorio

Yield: 3-4 servings


8 oz. rigatoni

2 tbsp. olive oil, divided

1-2 boneless, skinless chicken breasts

½ cup chopped yellow onion

4 oz. baby bella mushrooms, sliced

3 cloves garlic, minced

2 tbsp. dry white wine

¼ cup Marsala wine  (I omitted)

1 cup low-sodium chicken broth

1 cup heavy cream (or half-and-half)

2 tsp. minced fresh basil

2 tsp. minced fresh parsley  (I used dried)

1 tbsp. freshly grated Parmesan cheese

1 tbsp. butter

Directions:  Bring a pot of water to a boil. Once boiling, cook pasta according to package directions. Drain well.

Meanwhile, heat 1 tablespoon of olive oil in a large skillet over medium-high heat. Add the chicken breasts to the pan and cook, turning once, until golden brown on both sides and cooked through, about 7-10mins (Christina said hers took 5-7, but I think my cutlets were thicker). If necessary, turn down the heat to medium-low so the outside doesn’t brown too quickly. Remove the chicken to a plate and set aside. When cool enough to handle, cut into bite-size pieces.

Add the remaining 1 tablespoon of olive oil to the pan with the heat on medium-high. Add the onion to the pan and cook, stirring occasionally, about 2 minutes. Add the mushrooms to the pan and continue to cook until most of the liquid has been released and the onions are softened, about 5 minutes more. Mix in the garlic and sauté just until fragrant, about 30 seconds. Remove the pan from the heat and add the wines, scraping with a spoon to deglaze the browned bits from the bottom of the pan. Whisk in the chicken broth. Return Bring to a simmer, lower the heat to medium and continue to simmer until the liquid is reduced by about half. Stir in the cream and cook until heated through. Add in the herbs, Parmesan and butter; mix until well blended and the butter is completely melted.

Add the cooked rigatoni to the pan and toss with the sauce. Serve immediately with additional grated Parmesan as desired.  ENJOY!!!!



Lemon Chicken

I had a hard time deciding which recipe I should post as my very first one on the blog….I went back and forth numerous times, but then decided this should be my very first recipe, because it’s one of my favorite recipes of all time…..EVER!    And why not, right?….I did just post a lot of my favorite things recently.  I promise this chicken dish will not disappoint and could possibly become a favorite in your house too.

This recipe came from my Uncle Ricky……..but my Nana took to making it often..which is funny because they are on separate sides of the family.  She probably got this recipe during one of our large (Italian) family parties or dinners!    Olivia often asks me to make it…..and how can I say No?    Aside from frying the chicken cutlets…the recipe is very quick and easy!  I mean frying cutlets isn’t the worst thing ever, but it gets time consuming and messy…and anyone who knows me, knows I LOVE to cook….but cleaning it up is my worst nightmare!  So the little splatters of oil everywhere…are all worth while once you take a bite of this deliciousness!

Lemon Chicken

1 lb. of boneless, skinless chicken breast


1 egg

Italian seasoned bread crumb

Oil (for frying)

4 cloves of garlic, chopped

2 lemons

¼ c. white cooking wine

½ stick of butter

¼ c. finely chopped parsley

After you have cleaned all your chicken

Dip each piece in flour, then egg, and then bread crumbs

Fry in a frying pan until cooked…golden brown and cooked through.

Remove all chicken from pan and slice into bit sized strips.


Preheat oven to 375.

Leave 4 TBSP of leftover oil that you fried the cutlets in.

To that add garlic, the juice of the lemons, cooking wine, butter and parsley.

Allow this whole mixture to get hot… do not have to “cook” it.

 In Pyrex or any kind of baking pan put 1-2 TBSP of juice just to coat the bottom.

Add one layer of chicken strips.

Pour some juice over.

Add remaining (if any) chicken.

Pour remaining juice over.


Put in oven JUST TO HEAT, for 10-15 minutes.






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