Honey Mustard Fried Chicken
Updated: May 18
Chicken is one of those things that can either come out amazing or like rubber.
My family has mixed tastes for it, so when I find one we all enjoy it goes into the dinner rotation.
This is a honey mustard chicken dish. I served this with sauteed caramelized onions and a baked potato topped with fresh dill, bacon, and some dairy free butter by miyokos.
1-2 lbs of Chicken Breasts
2 TBS of raw honey
2 TBS of mustard of choice (spicy brown works well)
2/4 - 1 Cup of gluten free panko bread crumbs (I used the Yehuda brand)
1-2 TBS of oil for frying. I used Avocado but Coconut is also a great second choice.
Pinch of salt in the bread crumbs to taste
Pinch of dried parsley in the breadcrumbs (Optional)
Tip: Don't over season your breadcrumbs on this one or it will take over the honey mustard flavor.
How to Prepare:
Cut chicken into pieces that can be flattened. Flatten them to about 1/4 inch to 1/2 in with some plastic wrap and a meat mallet.
Mix your mustard and honey in a bowl and stir til combined. Adjust to taste. Want it sweeter? Add more honey. More mustardy? add more mustard.
Put your breadcrumbs in a plate with a pinch of salt and parsley and mix til combined.
Dip each piece of chicken in the mustard mix. Get it nice and coated on both sides
Press each piece into the panko crumbs and set aside.
Heat a non stick or cast iron skillet to medium high with your oil in it. You should feel the heat about 6 inches above with your hand over it.
Once hot, add the chicken pieces and cook for about 2 min per side. Time will depend on how thick you kept them. It will burn quickly if you keep it too hot for too long, so adjust accordingly. They should be a nice golden brown on each side and cooked through.
Plate them and Enjoy!