Double Crunch Honey Garlic Chicken Breasts with Crisp Spiced Coating Recipe

Introduction

Golden, crinkly, and just a touch spicy, this Double Crunch Honey Garlic Chicken Breast is a weeknight winner. A crisp spice-coated crust meets a glossy honey garlic glaze for a glossy finish and juicy interior. It’s tasty with noodles or rice and comes together in about 30 minutes.

Ingredients

• 4 large boneless skinless chicken breasts
• 2 cups flour
• 4 tsp salt
• 4 tsp black pepper
• 3 tbsp ground ginger
• 1 tbsp freshly ground nutmeg
• 2 tsp ground thyme
• 2 tsp ground sage
• 1 tsp cayenne pepper
• 2 tbsp paprika
• 4 eggs
• 8 tbsp water
• 2 tbsp olive oil
• 3 cloves garlic, minced
• 1 cup honey
• 1/4 cup low-sodium soy sauce
• 1 tsp ground black pepper
• canola oil for frying (or for baked version)
• vegetable oil, optional for baked version

Instructions

1. Step 1: Place the chicken breasts between two sheets of plastic wrap and pound to an even ½-inch thickness with a meat mallet.
2. Step 2: Alternatively, lay the breasts flat on a cutting board and slice them horizontally into halves with a very sharp knife.
3. Step 3: Sift together the flour, salt, black pepper, ground ginger, nutmeg, thyme, sage, paprika, and cayenne pepper.
4. Step 4: Divide the flour and spice dredge mixture; store half in a freezer bag for another batch.
5. Step 5: Whisk the eggs and water to make an egg wash.
6. Step 6: Season the chicken breasts with salt and pepper.
7. Step 7: Dip the chicken in the flour mixture, then dip it in the egg wash.
8. Step 8: Dip the chicken a final time into the flour and spice mixture, pressing the coating into the meat.
9. Step 9: Heat a skillet with about ½ inch of canola oil to cover the bottom.
10. Step 10: Fry the chicken gently just below medium heat for about 4 to 5 minutes per side, until golden brown and crispy.
11. Step 11: Drain the cooked chicken on a wire rack for a couple of minutes.
12. Step 12: For the honey garlic sauce, add olive oil and minced garlic to a medium saucepan.
13. Step 13: Cook over medium heat to soften the garlic without browning it.
14. Step 14: Add the honey, soy sauce, and ground black pepper.
15. Step 15: Simmer for 5 to 10 minutes, watching carefully because the sauce can foam over the pot.
16. Step 16: Remove the sauce from the heat and allow it to cool for a few minutes.
17. Step 17: Dip the cooked chicken breasts into the honey garlic sauce and serve with noodles or rice.
18. Step 18: For the baked version, heat a baking sheet in a 425°F oven while preparing the chicken.
19. Step 19: Coat all chicken pieces as instructed, placing each finished piece on a lightly floured cutting board.
20. Step 20: Remove the hot pan from the oven and lightly oil the bottom with canola oil or another vegetable oil.
21. Step 21: Transfer the chicken to the oiled pan quickly, leaving at least 1 inch between pieces so they do not touch.
22. Step 22: Lightly spray the tops of the chicken pieces with vegetable oil.
23. Step 23: Bake on the second lowest oven rack at 425°F for 15 minutes without opening the door.
24. Step 24: Remove the pan from the oven and flip all of the chicken pieces.
25. Step 25: Return the chicken to the oven for another 10 to 15 minutes, until browned nicely and crispy.
26. Step 26: Dip the baked chicken pieces in the sauce and serve immediately.

Tips & Variations

• Freeze half of the flour and spice mix for future batches to save time.
• Toast the spices lightly in a dry pan before mixing to intensify aroma.
• For a lighter version, bake the chicken instead of frying according to the baked steps.
• Serve with steamed vegetables and a squeeze of lemon for brightness.

Storage

Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat in a skillet over medium heat or in the oven at 350°F until warmed through. The sauce can be made in advance and reheated gently, stirring to recombine.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I make this without frying?

Yes. Use the baked version: coat the chicken as directed, arrange on a oiled baking sheet, bake at 425°F, flip halfway, and continue until crispy. Then toss or dip in the sauce.

How long does the sauce last?

The honey garlic sauce can be cooled and stored in the refrigerator for up to 1 week. Reheat gently on the stove, stirring until smooth.

Double Crunch Honey Garlic Chicken Breasts with Crisp Spiced Coating Recipe

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★★★★★

4.6 from 140 reviews

Double Crunch Honey Garlic Chicken Breasts with Crisp Spiced Coating delivers a golden, ultra-crispy chicken with a glossy honey-garlic glaze. The seasoned flour crust stays crunchy while the chicken remains juicy, finished with a sweet, savory sauce that pairs perfectly with noodles or rice.

• Author: lina
• Prep Time: 15 minutes
• Cook Time: 15 minutes
• Total Time: 30 minutes
• Yield: 4 servings 1x
• Category: Main Course
• Method: Frying
• Cuisine: American

Ingredients

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Coating and Dredge

• 4 large boneless skinless chicken breasts
• 2 cups all-purpose flour
• 4 tsp salt
• 4 tsp black pepper
• 3 tbsp ground ginger
• 1 tbsp freshly ground nutmeg
• 2 tsp dried thyme
• 2 tsp ground sage
• 1 tsp cayenne pepper
• 2 tbsp paprika
• 4 eggs
• 8 tbsp water

For Frying

• 2 tbsp olive oil
• Canola oil (for frying)
• Additional vegetable oil (optional, for baked version)

Honey Garlic Sauce

• 3 cloves garlic, minced (3–4 cloves recommended)
• 1 cup honey
• 1/4 cup low-sodium soy sauce
• 1 tsp ground black pepper
• 1 tbsp olive oil

Instructions

1. Prepare the chicken: Place the chicken breasts between two sheets of plastic wrap and pound to an even ½-inch thickness with a meat mallet, or alternatively slice horizontally into halves on a cutting board to create thinner pieces for quicker, more even cooking.
2. Create the coating: Sift together flour, salt, black pepper, ground ginger, nutmeg, thyme, sage, paprika, and cayenne pepper to form the spice dredge.
3. Section the dredge: Divide the flour and spice mixture, and store half in a freezer-safe bag for future batches.
4. Make the egg wash: Whisk together eggs and water until smooth.
5. Season the chicken: Lightly season the chicken breasts with additional salt and pepper.
6. Dredge the chicken: Dip the chicken in the flour and spice mixture, ensuring an even coat, then dip it in the egg wash.
7. Re-dredge: Dip the chicken again into the flour and spice mixture, pressing the coating onto the meat for a thick crust.
8. Heat the oil: In a skillet, heat about ½ inch of canola oil to shimmering but not smoking.
9. Fry the chicken: Fry gently at just below medium heat for 4–5 minutes per side, until the coating is golden brown and crisp.
10. Drain oil: Remove the fried chicken and drain on a wire rack for a couple of minutes to remove excess oil.
11. Prepare the sauce: In a medium saucepan, add olive oil and minced garlic; cook over medium heat to soften the garlic without browning.
12. Add liquids: Stir in honey, soy sauce, and ground black pepper.
13. Simmer sauce: Simmer for 5–10 minutes, watching closely to prevent foaming over the pot.
14. Cool slightly: Remove from heat and allow the sauce to cool for a few minutes before dipping.
15. Coat and serve: Dip the fried chicken into the honey garlic sauce and serve immediately with noodles or rice.
16. Baked version prep: For baked chicken, preheat a 425°F oven and line a baking sheet.
17. Prepare for baking: Coat the chicken as instructed, place on a lightly floured cutting board, and then transfer to the oiled baking sheet.
18. Oil the pan: Lightly oil the bottom of the hot pan with canola or another vegetable oil.
19. Arrange pieces: Space chicken pieces at least 1 inch apart on the sheet to prevent sticking.
20. Oil spray: Lightly spray the tops of the chicken with vegetable oil.
21. First bake cycle: Bake on the second-lowest rack at 425°F for 15 minutes without opening the oven door.
22. Flip and finish: Remove, flip all pieces, and bake for an additional 10–15 minutes until browned, crispy, and cooked through.
23. Finish with sauce: Dip the baked chicken pieces in the sauce and serve immediately.

Notes

• Extra dredge can be frozen for future batches; simply reseal and store for up to 3 months.
• Keep an eye on the honey garlic sauce as it simmers; it can foam up quickly and overflow a pot.
• The baked version yields a crisper crust when you spray the tops with oil just before the final bake.
• Pair with steamed rice, lo mein, or a simple side of vegetables for a complete meal.

Keywords: honey garlic chicken, crispy chicken, fried chicken, coated chicken, honey soy sauce, spicy crust, weeknight dinner