I first made this dish on a night when I wanted something crispy, flavorful, and just a little bit indulgent. These chicken breasts have a double coating that gives them a serious crunch, and the honey garlic sauce adds the perfect balance of sweetness and savoury richness. Every bite feels restaurant-quality, yet it’s simple enough for a weeknight dinner.
Why You’ll Love This Recipe
I love this recipe because it gives me everything I want in a chicken dinner — texture, flavour, and satisfaction. The double coating makes the crust extra crunchy, and the honey garlic glaze sticks beautifully to the surface. It’s great for family dinners, meal prep, or even when I just want something comforting without a lot of fuss. Plus, the ingredients are all pantry staples, so I can throw this together anytime.
Ingredients
(Tip: You’ll find the full list of Ingredients and measurements in the recipe card below.)
4 large boneless skinless chicken breasts
2 cups all-purpose flour
4 teaspoons salt
4 teaspoons black pepper
3 tablespoons ground ginger
1 tablespoon ground nutmeg
2 teaspoons dried thyme
2 teaspoons dried sage
1 teaspoon cayenne pepper
2 tablespoons paprika
4 large eggs
8 tablespoons water
2 cups canola or vegetable oil (for frying)
For the Honey Garlic Sauce:
2 tablespoons olive oil
3 to 4 cloves garlic, minced
1 cup honey
¼ cup soy sauce
1 teaspoon ground black pepper
Directions
I start by placing the chicken breasts between two sheets of plastic wrap and gently pounding them to about ½ inch thick. This helps them cook evenly and stay tender.
In a large bowl, I mix together the flour, salt, black pepper, ground ginger, nutmeg, thyme, sage, cayenne pepper, and paprika.
In another bowl, I whisk the eggs and water until smooth.
I season the chicken lightly with salt and pepper, then dip each piece into the flour mixture, then the egg wash, and again into the flour mixture. This double-dip creates that signature crunchy coating.
I heat the oil in a large skillet over medium heat until hot. I fry each chicken breast for about 4–5 minutes per side until golden brown and cooked through. Once done, I let them rest on a wire rack or paper towels.
While the chicken is frying, I prepare the sauce. In a saucepan, I heat the olive oil and add the minced garlic, cooking it gently until fragrant. Then I stir in the honey, soy sauce, and black pepper and let it simmer for 5–7 minutes until it thickens slightly.
I coat each fried chicken breast in the sauce or drizzle it generously over the top before serving.
Servings and Timing
Serves: 4
Prep Time: 15 minutes
Cook Time: 15 minutes (frying) or 25–30 minutes (baking)
Total Time: 30–45 minutes
Variations
When I want a lighter version, I bake the chicken instead of frying it. I place the coated pieces on a baking rack, spray them lightly with oil, and bake at 425°F for 25–30 minutes until crisp.
I sometimes swap chicken breasts for boneless thighs for a juicier texture.
To add heat, I increase the cayenne or stir some chili flakes into the honey garlic sauce.
For a gluten-free version, I use rice flour instead of all-purpose flour.
Occasionally, I slice the cooked chicken into strips and serve it over rice or salad for a lighter meal.
Storage/Reheating
I store any leftovers in an airtight container in the fridge for up to 3 days. When reheating, I place the chicken on a baking sheet and warm it in a 375°F oven for about 8–10 minutes. This helps bring back some of the crunch. If I want to refresh the flavour, I drizzle a bit more warm sauce on top before serving.
FAQs
How thin should I pound the chicken?
I like to pound it to about ½ inch thick — this keeps the chicken juicy while ensuring even cooking.
Can I make this in the oven instead of frying?
Yes, baking works well! I bake at 425°F for 25–30 minutes, flipping halfway through, until golden and crisp.
What can I serve with this dish?
I usually serve it with steamed rice, mashed potatoes, or roasted vegetables. The sweet and savoury sauce complements simple sides perfectly.
Can I prepare the sauce ahead of time?
Yes, the sauce keeps well in the fridge for up to a week. I just reheat it gently before serving.
How do I keep the crust crispy after coating it with sauce?
I add the sauce just before serving and avoid letting it sit too long. If I want to keep the crust crunchy, I serve the sauce on the side for dipping.
Conclusion
I always enjoy making Double Crunch Honey Garlic Chicken Breasts because it’s that perfect mix of crispy, juicy, and saucy. The double coating gives it the kind of crunch I crave, and the honey garlic glaze brings everything together. It’s simple, satisfying, and always a hit whenever I make it. Whether it’s a casual dinner or a special meal, this recipe never disappoints.
These Double Crunch Honey Garlic Chicken Breasts feature boneless skinless chicken coated in a seasoned double dredge for maximum crunch, then finished with a sweet and savory honey‑garlic glaze. The result is restaurant‑quality chicken that’s crispy, juicy, and full of flavor.
Total Time:30–45 minutes
Yield:4 servings
Ingredients
4 large boneless skinless chicken breasts
2 cups all‑purpose flour
4 teaspoons salt
4 teaspoons black pepper
3 tablespoons ground ginger
1 tablespoon ground nutmeg
2 teaspoons dried thyme
2 teaspoons dried sage
1 teaspoon cayenne pepper
2 tablespoons paprika
4 large eggs
8 tablespoons water
~2 cups canola or vegetable oil (for frying)
Honey Garlic Sauce:
2 tablespoons olive oil
3‑4 garlic cloves, minced
1 cup honey
¼ cup soy sauce
1 teaspoon ground black pepper
Instructions
Place the chicken breasts between two sheets of plastic wrap and gently pound them to about ½‑inch thickness to ensure even cooking.
In a large bowl, mix together flour, salt, black pepper, ground ginger, nutmeg, thyme, sage, cayenne pepper and paprika.
In another bowl whisk the eggs with water until smooth.
Season the chicken lightly with salt and pepper. Then, one piece at a time, dip each chicken breast into the flour mixture, then into the egg wash, and then back into the flour mixture (a double‑coat) so that a thick, crunchy crust forms.
Heat the oil in a large skillet over medium heat until hot (enough to shallow fry). Fry each chicken breast about 4‑5 minutes per side until golden brown and cooked through. Transfer to a wire rack or paper towels to drain.
Meanwhile, prepare the honey garlic sauce: heat olive oil in a saucepan, add minced garlic and sauté until fragrant. Then stir in honey, soy sauce and black pepper; let the sauce simmer for 5–7 minutes until it thickens slightly.
Brush or drizzle the honey garlic sauce generously over the fried chicken breasts right before serving.
Notes
For even better crunch, the double‑coating (flour → egg → flour) helps build a thicker crust. :contentReference[oaicite:0]{index=0}
You can bake the chicken instead of frying by placing coated pieces on a rack in a 425 °F oven for 25–30 minutes, flipping halfway—use less oil to keep it lighter.
Swap chicken breasts for boneless thighs if you prefer juicier meat.
Add extra cayenne or chili flakes to the spice blend for heat.
To make gluten‑free, use rice flour instead of all‑purpose flour.
Author:Amelia
Prep Time:15 minutes
Cook Time:15 minutes (frying) or 25‑30 minutes (baking)
