Crispy Citrus Glazed Chicken
Equipment
- Food Thermometer (not mandatory but recommended!)
- Meat Tenderizer (not mandatory but recommended!)
Ingredients
Citrus Glaze
- 1 tbsp olive oil
- 1 large shallot, diced
- 4 cloves garlic, diced
- 3 large oranges, zested and juiced (approximately ¾ cup of juice)
- ¼ cup honey
- 2 tbsp coconut milk (can sub heavy cream if not dairy free)
- 2 tsp coconut aminos (can sub soy sauce as needed)
- 2 lemons, zested and juiced (approximately ¼ cup of juice)
- 1 tsp salt
- ½ tsp pepper
- 1 tbsp gluten free flour (I use Bob's Red Mill 1:1 Gluten Free Flour)
Crispy Chicken
- 2 lbs chicken breasts, cut thin
- ¼ cup gluten free flour (I use Bob's Red Mill 1:1 Gluten Free Flour)
- 1 tbsp garlic powder
- 1 tbsp onion powder
- 1 tsp salt
- 2 eggs
- 1-2 cups gluten free panko (start with 1 cup and add more as needed) (I use Jeff Nathan Creations Chef Gourmet Panko Plain Gluten Free)
- plenty of avocado oil, to fry
Garnishes (optional)
- citrus slices
- fresh thyme
Instructions
Crispy Chicken
- Place a piece of parchment paper on top of a cutting board to prepare your chicken on.
- To create thin pieces of chicken, cut each chicken breast in half lengthwise by carefully placing your hand on top of the chicken breast with light pressure and slowly cutting through it with a sharp knife.
- Space out each thinly sliced piece of chicken on the parchment paper, then top with another piece of parchment paper.
- Use a meat tenderizer to help flatten each piece just a little bit more. Set the chicken aside for a moment.
- Create your dredging station with 3 bowls. In the first bowl, mix together the flour, garlic powder, onion powder and salt. In the seconds, whisk the eggs. In the last bowl, fill with the panko.
- In a pan on the stove over medium heat, add a generous amount of avocado oil, ensuring the entire bottom is covered.
- Once the oil is hot, but never over 500°, one by one, coat the chicken in flour, then egg, then panko and place in the pan to fry on each side. The internal temperature of the chicken should be 165℉. A food thermometer is not mandatory, but is so helpful in achieving perfect results!
- Once cooked through and crispy on both sides, place each piece of chicken onto a towel lined baking sheet to dry. Be sure not to overlap the chicken to keep each piece crispy.
Citrus Glaze
- In a small pot, combine all of the ingredients aside from the flour and stir over medium heat.
- Note: If you'd like a perfectly smooth sauce, you can opt to blend the ingredients together before adding the flour. I don't bother with this step as I don't mind the pieces of shallot and garlic, but by all means encourage you to if you'd like!
- Once the glaze starts to simmer, add in the flour, whisking immediately and continuing to do so until no clumps remain and the glaze is thick.
Crispy Citrus Glazed Chicken
- Pour/brush glaze over each piece of chicken, garnish as desired and enjoy!
Notes
To reheat any leftovers, I highly recommend using a conventional toaster oven or air fryer to recrisp the chicken.
If you'd like to use tofu instead, simply prepare the tofu as you usually would (I remove all possible moisture with a towel) and cut into cubes. From there, you'll follow the recipe as is!