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    Cruz Chicken Tenders with a Double Crunch/Double Punch (In Yo Face!)

    Heya Becs!

    Here’s another hit in the Cruz household. Jeff found this recipe last Fall and only had to change one thing- it’s so yummy!  Easy to make, slightly messy but that’s expected with anything fried. For the sauce we substituted coconut oil for olive oil. We’ve been subbing that lately – I’ve gotta blog next week on my oil pulling experience, get ready, but don’t read it on a full stomach. You’ve been warned! This one however, I hope you try. Brendan’s family will thank you!

    INGREDIENTS:

    • Canola Oil – for fryin’!
    • CHICKEN: 2 lbs chicken cutlets/breast – but if it’s breast then pound those suckers down. Thinner is better (in this case!)
    • 4 teaspoons salt
    • 4 teaspoons black pepper
    • SAUCE: 2 tablespoons coconut oil
    • 4 minced garlic cloves
    • 1 cup honey
    • 1/4 cup soy sauce
    • 1 teaspoon ground black pepper
    • EGG WASH: 4 eggs
    • 8 tablespoons water
    • FLOUR MIX: 2 cups flour
    • 3 tablespoons ground ginger
    • 2 tablespoons paprika
    • 2 teaspoons ground thyme
    • 2 teaspoons ground sage
    • cayenne pepper (to taste – Jeff uses a heaping teaspoon)

    DIRECTIONS:

    1. For the sauce: in a small saucepan, heat the coconut oil and good the minced garlic over medium heat to soften, don’t let it brown! Add the honey, soy sauce and black pepper. Simmer all of it together for 5-10 minutes, remove from heat and allow it to cool for a few minutes. This can foam over the pot easily so just watch it carefully.
    2. Make the egg wash by whisking the 4 eggs and 8 tablespoons of water then set it away for now.
    3. Combine the flour, ginger, thyme, cayenne, and sage paprika in a bowl and set it away as well.
    4. Season the chicken with salt and pepper. Dip it in the flour and spice mix. Then dip it in the eggwash and ONCE AGAIN into the flour and spice mix. Press the mix into the meat to get it to stick really good. Let those suckers rest for 15 minutes to allow for them to adhere well.
    5. Heat a deep skillet on the stove with about a half an inch of canola oil to cover the bottom. Regulate the temperature so the chicken won’t brown too quickly. The thinness of the chicken is pretty much a guarantee that it will be fully cooked by the time the outside is browned – it’s about 4 to 5 minutes each side until golden brown and crispy. Don’t overcrowd ’em.
    6. Drain on a wire rack for a couple minutes and dip in to the honey garlic sauce!

    I prefer to eat these with a fork and knife of course (call me lame!) so I just pour the sauce over the chicken I’m about to devour and it’s a good time. 😉 Let me know when you try it! When we serve this it’s usually an in-between lunch and dinner snack, but if you serve it for dinner I’d recommend a side of rice pilaf and vegetables for an even better time! Let me know what you think. We’re gonna try this next week again but with PORK. Talk to you soon! <3 -Talia

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