For this recipe, a variety of seasonal veggies may be utilized. 15 minutes are needed for preparation. This dish comes from The WEBB Cooks, a collection of Robyn Webb’s writings and recipes provided by the American Diabetes Association.
| Prep Time: | 15 mins |
| Cook Time: | 30 mins |
| Total Time: | 45 mins |
| Servings: | 4 |
| Yield: | 4 servings |
Ingredients
- 1 cup all-purpose flour
- 1 teaspoon garlic powder
- 1 teaspoon kosher salt
- 1 teaspoon ground black pepper
- ½ teaspoon ground cloves
- 2 large eggs
- 1 tablespoon lemon zest
- 1 cup panko bread crumbs
- 4 skinless, boneless chicken breasts, trimmed and pounded thin
- ½ cup canola oil
- ⅔ cup white sugar
- ½ cup water
- ½ cup lemon juice
- 3 tablespoons cornstarch
Instructions
- Mix flour, garlic powder, salt, pepper, and cloves together in a flat dish.
- Beat eggs and lemon zest together in another flat dish. Add panko bread crumbs to a third shallow dish.
- Dip each chicken breast into the flour mixture, followed by the egg mixture and the panko mixture to coat thoroughly.
- Heat oil in a deep pan over medium heat. Pan-fry chicken in batches until browned and no longer pink in the center, turning as needed, 15 to 20 minutes. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C).
- While the chicken is cooking, combine sugar and water in a medium saucepan over medium heat. Let it start to warm.
- Whisk lemon juice and cornstarch together in a bowl. Add to the heated syrup and whisk to combine. Slowly turn up the heat until sauce boils and thickens.
- Pour the desired amount of sauce over each chicken breast and serve.
- If breading begins to brown too quickly, remove from oil and heat in an oven at 350 degrees F (175 degrees C) for 10 minutes or until internal temperature is 165 degrees F (74 degrees C).
- We have determined the nutritional value of oil for frying based on a retention value of 10% after cooking. Amount will vary depending on cooking time and temperature, ingredient density, and specific type of oil used.
Nutrition Facts
| Calories | 532 kcal |
| Carbohydrate | 86 g |
| Cholesterol | 158 mg |
| Dietary Fiber | 2 g |
| Protein | 33 g |
| Saturated Fat | 2 g |
| Sodium | 707 mg |
| Sugars | 35 g |
| Fat | 9 g |
| Unsaturated Fat | 0 g |
Reviews
Better than take out.
Made as written and everything came together just as it was supposed to. The problem is in the sauce. It was entirely too sweet and tasted like a very thick sugary lemonade. I would recommend reducing the sugar by half but then if you do that you’d have to add more cornstarch to replace the sugar that was left out. You’d then lose a lot of the flavor so I’d recommend replacing the water with chicken broth. This recipe has potential but as written I cannot give more than 2 stars. The chicken was fine but the sauce got trashed. Another thing I will point out is that while you could smell the cloves while the chicken was cooking, you could not taste it in the finished dish. That was a bonus for me but if you do want to be able to taste it, you’ll need to add more.