Lightly crusted chicken cutlets meet a warm honey glaze with Spicy Desert Dust. Cook the chicken first, then brush on the honey off the heat so the coating stays golden and the glaze does not scorch.
Ingredients
1 lb (450 g) boneless, skinless chicken breasts, about 2 large breasts
1/3 cup (40 g) all-purpose flour
2 tablespoons (16 g) cornstarch
2 level teaspoons (10 ml by volume) Spicy Desert Dust, divided
1 large egg
1 tablespoon (15 ml) water, for the egg
3 tablespoons (45 ml) neutral oil, divided, for shallow pan-frying
1/4 cup (84 g) honey
1 tablespoon (15 ml) unseasoned rice vinegar
1 tablespoon (15 ml) water, for the glaze
Directions
Make even cutlets. Slice each chicken breast horizontally into two cutlets. Between sheets of parchment, gently pound thick areas to an even 1/2 inch (12 mm). Pat dry. Do not rinse raw chicken.
Set up the coating. Combine the flour, cornstarch and 1 level teaspoon Spicy Dust in a shallow dish. In a second dish, beat the egg with 1 tablespoon water. Dip each cutlet in egg, let excess drip off, then press into the flour mixture. Shake off loose flour and place on a clean plate.
Pan-fry in batches. Heat 1 1/2 tablespoons oil in a 12-inch skillet over medium heat. When the oil shimmers, add two cutlets without overlapping. Cook about 3–5 minutes per side, until golden and the center reaches 165°F (74°C), measured with an instant-read thermometer inserted from the side. Lower the heat if the coating darkens too quickly. Transfer to a clean wire rack. Add the remaining oil and repeat with the other two cutlets. Discard unused coating and egg.
Warm the honey glaze. While the second batch cooks, combine the honey, rice vinegar, remaining tablespoon water and remaining 1 level teaspoon Spicy Dust in a small saucepan. Stir over low heat just until warm and fluid, about 1 minute. Remove from the heat; do not reduce to a sticky syrup.
Brush and serve. Brush the warm glaze over the cooked cutlets immediately before serving. Spoon any remaining glaze alongside. Keep the chicken out of the hot pan after glazing to avoid burning the honey. Serve promptly; the coating softens as it sits.
The Dust In This Recipe
Spicy Desert Dust
$12.99
Spicy Dust seasons the light coating and warm honey glaze. Add the glaze after cooking to keep the honey and dates from scorching.
✦SPICY & SWEETChiltepin and cayenne meet honey and a little vinegar.
✦GLAZE LASTBrush onto fully cooked chicken just before serving.
No. These are thin chicken cutlets pan-fried in a shallow layer of oil. The flour-and-cornstarch coating is light rather than a thick, craggy deep-fried crust.
WHEN DO I ADD THE HONEY?
After the chicken is fully cooked. Warm the glaze separately and brush it on off the heat. Honey scorches quickly if it cooks against the hot skillet.
HOW SPICY IS IT?
Spicy Dust contributes Chiltepin and cayenne heat. Honey softens the overall impression but does not remove the heat. Keep extra glaze on the side; for people who need a mild meal, choose a different recipe rather than assuming honey makes this mild.
DO I NEED EXTRA SALT?
Spicy Dust already includes sea salt. This recipe uses no additional salt. Serve with a modest amount of glaze, taste the cooked chicken and adjust at the table if needed.
CAN I MAKE IT AHEAD?
Prepare the glaze separately and refrigerate promptly. For the best coating texture, pan-fry the chicken close to serving and glaze at the last moment. Do not partially cook chicken for finishing later.
HOW DO I STORE AND REHEAT LEFTOVERS?
Refrigerate in a shallow covered container within 2 hours, or 1 hour above 90°F (32°C), at 40°F (4°C) or below. Use cooked chicken within 3–4 days. Reheat to 165°F (74°C); a hot oven helps the coating more than a microwave, but expect a softer finish after glazing.
WHICH ALLERGENS SHOULD I CHECK?
The coating contains wheat and egg. Spicy Desert Dust lists mustard. Check the current product labels and cross-contact information for anyone with an allergy. This recipe contains honey and is not suitable for children under 12 months.
This homemade BBQ sauce simmers tomato, cider vinegar and a little brown sugar into a spoonable sauce. Original Dust adds a smoky finish without relying on a heavy layer of sweet bottled sauce.
