Go Back
Double Crunch Honey Garlic Chicken Breasts Recipe
Ben Carraoli

Double Crunch Honey Garlic Chicken Breasts Recipe

I have to tell you, making this Double Crunch Honey Garlic Chicken Breasts recipe was a game-changer for my weeknight dinners. The chicken turns out perfectly juicy inside while staying super crunchy outside, and the honey garlic sauce is just the right mix of sweet and savory.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 15 minutes
Ingredients Method Notes

Ingredients
  

  • 4 large boneless skinless chicken breasts – pound them thin for even cooking
  • 2 cups all-purpose flour – gives a perfect base for the double crunch
  • 4 tsp salt – enhances the flavor of the chicken
  • 4 tsp black pepper – freshly ground works best
  • 3 tbsp ground ginger – adds a warm subtle kick
  • 1 tbsp freshly grated nutmeg – gives depth to the coating
  • 2 tsp ground thyme – aromatic and earthy
  • 2 tsp ground sage – complements the garlic perfectly
  • 1 tsp cayenne pepper – optional for a little heat
  • 2 tbsp paprika – adds mild smokiness and color
  • 4 eggs – helps the flour and spices stick
  • 8 tbsp water – thin the eggs slightly for better coating
  • 2 tbsp olive oil – for flavoring the honey garlic sauce
  • 3-4 cloves minced garlic – freshly minced gives the best punch
  • 1 cup honey – the star of the sauce choose raw for richness
  • 1/4 cup low-sodium soy sauce – balances the sweetness
  • 1 tsp ground black pepper – for seasoning the sauce
  • Canola oil – for frying tolerates high heat without burning

Method
 

  1. First, place chicken breasts between plastic wrap and pound them to 1/2 inch thickness. This ensures they cook evenly and stay juicy. If you prefer, you can slice the breasts horizontally instead.
  2. Mix flour, salt, pepper, ginger, nutmeg, thyme, sage, cayenne, and paprika in a bowl. In another bowl, whisk eggs with water. Dip each chicken breast in the egg mixture, then coat with flour, then dip again in egg and coat with flour once more for that signature double crunch.
  3. Heat canola oil in a frying pan over medium-high heat. Fry the chicken for about 4-5 minutes per side until golden brown and crispy. Remove and drain on paper towels.
  4. In a small saucepan, heat olive oil over medium heat. Add minced garlic and cook until fragrant. Stir in honey, soy sauce, and black pepper. Simmer for 2-3 minutes until slightly thickened.
  5. Toss the fried chicken in the warm honey garlic sauce or drizzle the sauce on top. Serve immediately for the best crunch.

Notes

  • I always pound my chicken thin; it makes the crunch even better.
  • Let the chicken rest for 2 minutes after frying to keep it juicy.
  • Use fresh garlic for the sauce—it makes a huge difference.
  • Double-dip the chicken for a perfect crispy coating every time.