PAN FRIED, DOUBLE DIPPED, HONEY GARLIC GLAZED CHICKEN

Prepare ziploc bag with:
2c. GF flour-(I USED Cup 4 Cup)
1 Tablespoon salt
few shakes of pepper
2 Tablespoons paprika
 
Prepare a bowl with 4 eggs and a splash of water


Sprinkle salt and pepper on chicken cutlets (1 used 1 1/2 pounds thin cutlets) and dredge in the flour mix.  Then dip in egg, back in flour and pan fry in some avocado oil until crispy on both sides.  Remove to a rack. 

Honey Garlic Sauce

In a pot add:

2 Tablesoons olive oil
3 cloves minced garlic

Cook over medium until fragrant but do not brown garlic.  

Add:
1 cup honey  (I used orange blossom from Williams Sonoma)
¼ cup Tamari

Simmer on low 5mins.  Then dip each cutlet into the sauce and top with sliced scallions.  

Adapted from Rock Recipes