Name: Double Crunch Honey Garlic Chicken Breasts
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Cuisine: American
Ingredients: 4 boneless skinless chicken breasts; 1 cup all-purpose flour; 1 tsp salt; 1 tsp black pepper; 1 tsp garlic powder; 1 tsp onion powder; 1 tsp paprika; 2 eggs; 1/4 cup milk; Vegetable oil, for frying; 1/2 cup honey; 4 cloves garlic, minced; 1/4 cup soy sauce; 1/4 cup water; 1 tbsp cornstarch mixed with 1 tbsp water (slurry); 1 tbsp apple cider vinegar; 1/4 tsp crushed red pepper flakes (optional)

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Golden and crispy on the outside, tender and juicy on the inside—these Double Crunch Honey Garlic Chicken Breasts are the ultimate comfort food. I fry the chicken until it’s perfectly crisp, then glaze it with a sweet and sticky honey garlic sauce that packs a punch of flavor in every bite. It’s a go-to recipe when I want something indulgent but easy enough for a weeknight dinner.

Double Crunch Honey Garlic Chicken Breasts

Ingredients

(Tip: You'll find the full list of ingredients and measurements in the recipe card below.)

For the Chicken:

4 boneless skinless chicken breasts

1 cup all-purpose flour

1 teaspoon salt

1 teaspoon black pepper

1 teaspoon garlic powder

1 teaspoon onion powder

1 teaspoon paprika

2 eggs

¼ cup milk

Vegetable oil, for frying

For the Honey Garlic Sauce:

½ cup honey

4 cloves garlic, minced

¼ cup soy sauce

¼ cup water

1 tablespoon cornstarch mixed with 1 tablespoon water (slurry)

1 tablespoon apple cider vinegar

¼ teaspoon crushed red pepper flakes (optional)

Directions

I start by flattening the chicken breasts to an even thickness. I do this between two sheets of plastic wrap or parchment using a meat mallet or rolling pin. This helps them cook evenly.

In a shallow bowl, I whisk together the flour, salt, pepper, garlic powder, onion powder, and paprika.

In a second bowl, I beat the eggs and mix in the milk.

I dredge each chicken breast in the flour mixture, dip it into the egg mixture, then coat it again in the flour mixture. I press the coating firmly to make sure it sticks.

In a large skillet, I heat about ½ inch of vegetable oil over medium-high heat.

Once the oil is hot, I fry the chicken for about 4-5 minutes per side until it’s golden brown and cooked through. The internal temperature should reach 165°F (74°C). I let the chicken rest on a wire rack or paper towels to drain.

Meanwhile, I prepare the honey garlic sauce. In a small saucepan over medium heat, I combine honey, minced garlic, soy sauce, vinegar, and water. I bring it to a simmer.

I stir in the cornstarch slurry and let the sauce cook until it thickens, about 2-3 minutes.

Finally, I spoon or brush the warm sauce over the crispy chicken and serve it immediately.

Servings and timing

Prep Time: 15 minutes

Cooking Time: 20 minutes

Total Time: 35 minutes

Servings: 4 servings

Calories: 420 kcal per serving

Variations

Sometimes I switch things up by adding a bit of fresh grated ginger to the sauce for a spicier kick. If I want something even crispier, I use panko breadcrumbs for the second dredge. For a gluten-free version, I substitute the all-purpose flour with a gluten-free flour blend and use tamari instead of soy sauce.

Storage/Reheating

If I have leftovers, I store them in an airtight container in the fridge for up to 3 days. To reheat, I use the oven or air fryer to bring back the crispiness—about 10 minutes at 350°F (175°C). Microwaving works too, but the coating won’t stay as crunchy.

FAQs

How do I make sure the chicken stays crispy after adding the sauce?

I always spoon the sauce on just before serving rather than letting the chicken sit in it. That way, it keeps its crunch and doesn’t get soggy.

Can I bake the chicken instead of frying?

Yes, I sometimes bake it at 400°F (200°C) for about 25-30 minutes, flipping halfway through. It won’t be quite as crispy as frying, but it still tastes great.

What should I serve with honey garlic chicken?

I usually serve it with steamed rice or mashed potatoes, and a side of roasted vegetables or a fresh salad.

Can I use chicken thighs instead of breasts?

Absolutely. I use boneless, skinless chicken thighs when I want extra juicy results. Just adjust the cooking time since thighs may take a bit longer.

Is the sauce very sweet?

The sauce is sweet with a strong garlic flavor, but not overwhelmingly so. I balance it with a splash of vinegar and soy sauce. If I want it less sweet, I cut back slightly on the honey.

Conclusion

This Double Crunch Honey Garlic Chicken Breast recipe is a staple in my kitchen because it’s easy, satisfying, and packed with flavor. The golden crispy coating and sticky garlic glaze are a match made in comfort food heaven. Whether I’m cooking for my family or just craving something indulgent, this dish never lets me down.

Recipe:

Double Crunch Honey Garlic Chicken Breasts

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Author: Cheryl
Total Time: 35 minutes
Yield: 4 servings
Diet: Halal

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Description

Golden and crispy on the outside, tender and juicy on the inside, these Double Crunch Honey Garlic Chicken Breasts are coated in a flavorful double dredge and glazed with a sweet, sticky honey garlic sauce. A perfect comfort food for any night of the week.

Instructions

Flatten the chicken breasts to an even thickness using a meat mallet or rolling pin between plastic wrap or parchment.
In a shallow bowl, whisk together the flour, salt, pepper, garlic powder, onion powder, and paprika.
In a separate bowl, beat the eggs and mix in the milk.
Dredge each chicken breast in the flour mixture, dip into the egg mixture, and coat again in the flour mixture, pressing the coating to stick.
Heat about ½ inch of vegetable oil in a large skillet over medium-high heat.
Fry the chicken for 4–5 minutes per side until golden brown and cooked through (internal temp 165°F/74°C). Drain on a wire rack or paper towels.
To make the sauce, combine honey, garlic, soy sauce, vinegar, and water in a saucepan over medium heat. Bring to a simmer.
Add the cornstarch slurry and cook for 2–3 minutes until the sauce thickens.
Spoon or brush the sauce over the crispy chicken and serve immediately.