Description
This Easy Double Crunch Honey Garlic Chicken Breasts recipe delivers perfectly crispy and flavorful chicken with a sweet and savory honey garlic glaze. The chicken breasts are pounded thin for even cooking, dredged in a seasoned flour mixture, and fried to golden perfection before being coated in a sticky honey garlic sauce that enhances every bite.
Ingredients
Scale
Chicken and Coating
- 4 chicken breasts (pounded to even 1/2-inch thickness)
- 2.25 cups all-purpose flour
- 4.5 tsp salt
- 4.5 tsp black pepper (divided)
- 3.5 tbsp ground ginger
- 1.25 tbsp nutmeg
- 2.5 tsp dried thyme
- 2.5 tsp dried sage
- 1.25 tsp cayenne pepper
- 2.5 tbsp paprika
- 4 large eggs
- 8 tbsp water
- canola oil (or any high-heat oil for frying)
Honey Garlic Sauce
- 2.5 tbsp olive oil
- 5 cloves fresh garlic (minced)
- 1 cup regular honey
- 1/4 cup soy sauce
- 1.25 tsp black pepper
- 1 tsp rice vinegar
Instructions
- Prepare the chicken: Pound 4 chicken breasts to an even 1/2-inch thickness to ensure uniform cooking.
- Make seasoned flour mixture: In a large bowl, combine 2.25 cups all-purpose flour, 4.5 tsp salt, 4.5 tsp black pepper, 3.5 tbsp ground ginger, 1.25 tbsp nutmeg, 2.5 tsp dried thyme, 2.5 tsp dried sage, 1.25 tsp cayenne pepper, and 2.5 tbsp paprika. Mix well to evenly distribute spices.
- Prepare the egg wash: In a separate bowl, whisk together 4 large eggs and 8 tbsp water until smooth.
- Coat the chicken: Dip each pounded chicken breast first into the seasoned flour, then into the egg wash, and then back into the flour mixture for a double coating. Set aside.
- Fry the chicken: Heat canola oil in a large skillet over medium-high heat. Fry the coated chicken breasts for approximately 4-5 minutes on each side, or until golden brown and cooked through with an internal temperature of 165°F (74°C). Remove and drain on paper towels.
- Make the honey garlic sauce: In a separate pan, heat 2.5 tbsp olive oil over medium heat. Add 5 cloves minced garlic and sauté until fragrant, about 1-2 minutes. Stir in 1 cup honey, 1/4 cup soy sauce, 1.25 tsp black pepper, and 1 tsp rice vinegar. Simmer gently for 3-4 minutes until sauce thickens slightly.
- Coat the chicken with sauce: Add the fried chicken breasts to the pan with the honey garlic sauce and toss to coat fully and evenly. Cook for an additional 1-2 minutes to allow the flavors to meld.
- Serve: Plate the honey garlic chicken breasts immediately while hot, garnished if desired.
Notes
- For extra crispiness, make sure the oil is hot enough before frying (around 350°F).
- Pound chicken breasts evenly to avoid uneven cooking and dryness.
- You can adjust cayenne pepper amount to control the heat level.
- Use a meat thermometer to ensure chicken reaches safe internal temperature.
- Leftover sauce can be stored separately and reheated gently.
