Name: Double Crunch Honey Garlic Chicken Breasts Recipe
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Cuisine: American
Ingredients: 4 boneless skinless chicken breasts (or thighs); 2 cups all-purpose flour; 1 tsp salt; 1 tsp black pepper; 1/2 tsp ground ginger; 1/2 tsp ground nutmeg; 1/2 tsp ground thyme; 1/2 tsp ground sage; 1/4 tsp cayenne pepper (adjust to taste); 1 tsp paprika; 2 large eggs; 2 tbsp water; Canola oil (for frying); 3–4 cloves garlic, minced; 2 tbsp olive oil; 1/2 cup honey; 1/4 cup low-sodium soy sauce

Ingredients

4 boneless skinless chicken breasts (or thighs)

2 cups all-purpose flour

1 tsp salt

1 tsp black pepper

1/2 tsp ground ginger

1/2 tsp ground nutmeg

1/2 tsp ground thyme

1/2 tsp ground sage

1/4 tsp cayenne pepper (adjust to taste)

1 tsp paprika

2 large eggs

2 tbsp water

3–4 cloves garlic, minced

2 tbsp olive oil

1/2 cup honey

1/4 cup low-sodium soy sauce

Canola oil (for frying)

Instructions

Step 1: Pound chicken breasts to about 1/2 inch thickness for even cooking.

Step 2: In a large bowl, sift together the flour, salt, black pepper, ginger, nutmeg, thyme, sage, cayenne pepper, and paprika. Divide this seasoned flour into two separate bowls.

Step 3: In another bowl, whisk the eggs and water together to create the egg wash.

Step 4: Season the chicken with a little salt and pepper. Dip each piece first into the first bowl of flour mixture, then in the egg wash, and finally into the second bowl of flour. Press the coating firmly to ensure it sticks well.

Step 5: Heat canola oil in a skillet over medium heat. Fry the chicken breasts for 4 to 5 minutes on each side until they are golden brown and cooked through. Remove and let rest on a rack or paper towels to drain excess oil.

Step 6: To make the sauce, sauté minced garlic in olive oil over medium heat until fragrant. Add honey and soy sauce, then simmer gently until the sauce thickens slightly.

Step 7: Drizzle the honey garlic sauce over the cooked chicken or serve it on the side for dipping.

Step 8 (Oven Option): Preheat the oven to 425°F. Heat an oiled baking sheet in the oven. Place the coated chicken on the hot sheet and bake for 15 minutes. Flip the chicken and bake an additional 10 to 15 minutes until crisp and fully cooked.

Tips & Variations

For extra crispiness, make sure to press the second flour coating firmly onto the chicken.

You can swap chicken thighs for breasts if you prefer juicier meat.

Adjust cayenne pepper to control the heat level to your taste.

For a gluten-free version, use a gluten-free flour blend instead of all-purpose flour.

If you want a thicker sauce, simmer it a bit longer, stirring frequently to avoid burning.

FAQs

Can I use frozen chicken breasts for this recipe?

Yes, but be sure to fully thaw the chicken breasts before pounding and coating them to ensure even cooking and proper adhesion of the coatings.

How do I know when the chicken is fully cooked?

Use a meat thermometer to check that the internal temperature reaches 165°F (74°C). The chicken should be golden brown on the outside and no longer pink inside.