Crispy Honey Lemon Chicken

• 4 boneless skinless chicken breasts, cut into pieces
• 1/4 cup olive oil + 3 tablespoons
• 3 tablespoons honey + more for dripping/drizzling
• the juice of 2 large lemons
• 1 tablespoon fresh lemon zest + 2 teaspoons
• 1/2 teaspoon salt
• 1/2 teaspoon pepper
• 1 cup all-purpose (or whole wheat) flour
• 2 tablespoons cornstarch

1. In a bowl, combine 1/4 cup olive oil, 3 tablespoons honey, lemon juice, 1 tablespoon lemon zest, and a 1/4 teaspoon each of salt and pepper. Whisk ingredients together, then add chicken pieces to a ziplock bag and pour marinade over top. Let sit for 30 minutes - 2 hours.
2. When ready to make, add flour, cornstarch, 1 teaspoon lemon zest and the remaining salt and pepper to a large bowl. Mix well. Heat a large skillet on medium-high heat, and once it is very hot, add 1 tablespoons of olive oil. Coat chicken pieces in the flour mixture, then add to the skillet and cook until each side is golden brown, about 3-4 minutes per side. Remove and set chicken on a paper-towel covered plate. Cook remaining batches, adding more/less oil if needed. I used 3 tablespoons, but depending on how coated your chicken pieces are you may need a bit more.
3. Serve with rice and a few tablespoons of honey mixed with lemon zest for dipping.

chicken breasts, olive oil , honey , lemons, lemon zest , salt, pepper, allpurpose, cornstarch

Taken from www.epicurious.com/recipes/member/views/crispy-honey-lemon-chicken-50173151 (may not work)