Ingredients:

  • 1 lb (450g) boneless, skinless chicken breasts or thighs, cut into 1-inch (2.5cm) thick rounds
  • 1 cup (120g) all-purpose flour
  • 2 large eggs, beaten
  • 1 cup (100g) panko breadcrumbs
  • 1 tsp (5g) garlic powder
  • 1 tsp (5g) paprika
  • 1/2 tsp (2.5g) salt
  • 1/4 tsp (1g) black pepper
  • 1/4 tsp (1g) cayenne pepper (optional, for heat)
  • 1 cup (240ml) vegetable oil (for frying)
  • 1/4 cup (60ml) honey
  • 1 tbsp (15ml) hot sauce (e.g., Sriracha or Tabasco)
  • 1 tbsp (15ml) soy sauce
  • 1 tsp (5ml) apple cider vinegar
  • 1/4 tsp (1g) red pepper flakes (optional, for extra heat)

Instructions:

  1. Cut chicken into 1-inch thick rounds
  2. Set up a breading station: place flour in the first bowl, beaten eggs in the second, and panko breadcrumbs mixed with garlic powder, paprika, salt, black pepper, and cayenne in the third.
  3. Dredge each chicken piece in flour, dip in egg, and coat with breadcrumb mixture. Press gently to adhere.
  4. Heat oil in a skillet over medium-high heat (350°F/175°C). Fry chicken in batches until golden brown and cooked through (3-4 minutes per side). Drain on paper towels.
  5. In a small saucepan, combine honey, hot sauce, soy sauce, apple cider vinegar, and red pepper flakes. Simmer for 2-3 minutes until slightly thickened.
  6. Drizzle the glaze over the crispy chicken coins or serve it on the side for dipping.