My whole life I have enjoyed cooking. I think I get type-cast as just a sweets, baking type. Or I slip comfortably into the that role and let my husband hold the savory side down.
But I do love cooking, I always have.
I remember growing up, I liked to be in the kitchen. I recall one time, being in the kitchen, making something with mushroom, pretending I had my own cooking show. My father yelling, “who are you talking to?” And then whispering the rest of my broadcast.
Growing up, family meals were essentially. We sat down for meals together. It wasn’t very often that we ate out. We ate at home. And my father is a bomb cook.
So cooking is essential to me.
It is important for Zach and I to eat together. It is rare that we eat out as well. With him being a chef and me a baker, it is a no-brainer that we love home-cooked meals.
I have been slacking slightly on the meal front, in that I will generally eat the same things. Cabbage. Hash. Sweet potato fries. Zach and I will rotate the same things.
It seems the last few years, that my creative energy all pours into my baking.
This past week I got back to my savory roots. First with this honey garlic chicken and mashed cauliflower. Then tortilla soup. Then pulled pork.Then some creamy spinach stuffed chicken. It felt great to being back in the kitchen, making some new dishes.
And this dish?
The flavor was on point. It was spicy, but the honey was just what it needed. And pork rinds are my favorite for breading chicken.
And gouda mashed cauliflower on the side? Perfection. I will have that recipe next week. Also this made plenty of chicken and we had left-overs.
Crispy Honey Garlic Chicken:
- 3 chicken breasts, cleaned and cut into strips
- 2 cups pork rinds, ground finely
- 4 tsp pepper
- 4 tsp salt
- 3 tbsp ginger
- 2 tsp thyme
- 2 tsp sage
- 2 tbsp paprika
- 1 tsp cayenne
- 4 eggs, beaten
- 1/2 cup water
- 2 tbsp coconut oil
- 4 cloves garlic, minced
- 1 cup raw, local honey
Let’s Make it Happen:
Cut and clean the chicken. Preheat oven to 350.
Mix the pork rinds, pepper, salt, ginger, thyme, sage, and cayenne in a bowl. In a separate bowl whisk the water and eggs. Dip the chicken in the pork rind mix. Then the eggs, lay on a baking sheet. Coat each piece in pork rinds, again.
Heat coconut oil in a skillet on medium heat.
Cook chicken several minutes on each side, until crispy. Gently place in a baking pan. Once it is all cooked, place in the oven and work on the sauce.
Cook garlic in some bacon fat until softened. Add honey and a teaspoon of pepper. Simmer.
Coat the chicken in sauce.
Eat and enjoy!