Name: Double Crunch Honey Garlic Chicken Breasts
Prep time: 15 min
Cook time: 25 min
Total time: 40 min
Cuisine: Asian-Inspired / Fusion
Ingredients: 4 large boneless, skinless chicken breasts (sliced in half horizontally); 2 cups all-purpose flour; 4 tsp salt; 4 tsp black pepper; 2 tsp paprika; 2 tsp garlic powder; 2 tsp onion powder; 1 tsp cayenne pepper (optional); 4 eggs; 4 tbsp water; Vegetable oil, for frying; 2 tbsp olive oil; 3–4 cloves garlic, minced; 1 cup honey; 1/4 cup soy sauce; 1 tsp ground black pepper

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Double Crunch Honey Garlic Chicken Breasts are one of those recipes I love making when I’m craving takeout-style flavor with a homemade twist. Juicy chicken breasts are coated in a seasoned double-dip flour batter, fried to golden perfection, and then glazed with a sticky, sweet, and savory honey garlic sauce. Every bite is crispy on the outside, tender inside, and drenched in flavor.

Why You’ll Love This Recipe

I love this dish because it brings together everything I want in comfort food—crispy crunch, juicy chicken, and a sauce that’s the perfect mix of sweet and savory. It feels indulgent but is easy enough to whip up on a weeknight. It’s also versatile: I can serve it with rice, mashed potatoes, or even tuck it into sandwiches for a fun twist.

Ingredients

(Here’s a tip: Check out 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
2 teaspoons paprika
2 teaspoons garlic powder
2 teaspoons onion powder
1 teaspoon cayenne pepper (optional, for heat)
4 eggs
4 tablespoons water
Vegetable oil (for frying)

Honey Garlic Sauce:

2 tablespoons olive oil
3–4 cloves garlic, minced
1 cup honey
1/4 cup soy sauce
1 teaspoon ground black pepper

Directions

Prep the Chicken: I slice each chicken breast in half horizontally to create thinner cutlets. This helps them cook faster and stay juicy.
Season the Flour: In a bowl, I whisk together the flour, salt, pepper, paprika, garlic powder, onion powder, and cayenne.
Make the Egg Wash: In another bowl, I beat the eggs with water.
Double Dredge: I dip each chicken piece into the seasoned flour, then into the egg wash, and back into the flour mixture for that signature double crunch.
Fry the Chicken: I heat about an inch of oil in a skillet over medium-high heat. I fry the chicken for 4–5 minutes per side, or until golden brown and cooked through (165°F internal temperature). I place the cooked chicken on a wire rack to stay crispy.
Make the Sauce: In a saucepan, I heat olive oil and sauté garlic until fragrant. I add honey, soy sauce, and black pepper, then simmer for 5 minutes until slightly thickened.
Glaze and Serve: I drizzle the sauce generously over the crispy chicken, making sure it’s coated in that sticky goodness.

Servings and timing

Servings: 6–8 pieces
Prep time: 15 minutes
Cook time: 25 minutes
Total time: 40 minutes

Variations

Sometimes I spice it up with extra chili flakes or sriracha in the sauce for a fiery version. For a lighter twist, I bake the chicken at 400°F for 20–25 minutes instead of frying, then glaze with the sauce. I’ve also swapped chicken breasts for chicken thighs—they turn out extra juicy.

Storage/Reheating

I store leftovers in the fridge for up to 3 days. To keep the crunch, I reheat in the oven or air fryer until warmed through. The microwave works, but it softens the coating. The sauce can be stored separately and drizzled on just before serving for maximum crispiness.

FAQs

Can I bake instead of frying?

Yes, I bake at 400°F for about 20–25 minutes, flipping halfway. They won’t be quite as crispy but still delicious.

Can I make the sauce ahead of time?

Absolutely. I prepare it up to 3 days in advance and store it in the fridge. I warm it before drizzling on the chicken.

What oil is best for frying?

I usually use vegetable or canola oil since they handle high heat well and don’t overpower the flavor.

Can I make this gluten-free?

Yes, I use a gluten-free flour blend and tamari instead of soy sauce for the sauce.

How do I keep the coating from falling off?

I make sure to press the flour firmly onto the chicken during dredging and avoid overcrowding the pan while frying.

Conclusion

Double Crunch Honey Garlic Chicken Breasts are a crispy, sticky, flavor-packed dish that always feels like a treat. The combination of crunch and sweet-savory glaze makes it irresistible, and I love how simple it is to pull together. Whether I’m making it for a weeknight dinner or serving guests, this recipe is always a hit.

Double Crunch Honey Garlic Chicken Breasts

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Double Crunch Honey Garlic Chicken Breasts are ultra-crispy, twice-dredged chicken cutlets fried golden and finished with a sticky honey garlic glaze—sweet, savory, and perfect for weeknights or entertaining.

Author: Mayaa
Prep Time: 15 minutes
Cook Time: 25 minutes
Total Time: 40 minutes
Yield: 6–8 pieces
Category: Dinner / Main Course
Method: Pan-Fried / Shallow Fry
Cuisine: Asian-Inspired / Fusion
Diet: Low Lactose

Ingredients

4 large boneless, skinless chicken breasts (sliced in half horizontally)
2 cups all-purpose flour
4 tsp salt
4 tsp black pepper
2 tsp paprika
2 tsp garlic powder
2 tsp onion powder
1 tsp cayenne pepper (optional)
4 eggs
4 tbsp water
Vegetable oil, for frying
2 tbsp olive oil
3–4 cloves garlic, minced
1 cup honey
1/4 cup soy sauce
1 tsp ground black pepper

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Instructions

Slice chicken breasts in half horizontally to create thinner cutlets.
In a bowl, whisk together flour, salt, black pepper, paprika, garlic powder, onion powder, and cayenne.
In a second bowl, whisk eggs with water to make an egg wash.
Dip each cutlet in seasoned flour, then egg wash, then back into the flour, pressing to adhere for a thick coating.
Heat about 1 inch of vegetable oil in a large skillet over medium-high heat. Fry chicken 4–5 minutes per side until deeply golden and the internal temperature reaches 165°F (74°C). Transfer to a wire rack.
For the sauce, warm olive oil in a saucepan over medium heat. Sauté garlic 30–60 seconds, then add honey, soy sauce, and black pepper. Simmer 3–5 minutes until slightly thickened.
Drizzle or toss the crispy chicken with the honey garlic sauce, or serve it on the side for dipping. Enjoy immediately.

Notes

Add chili flakes or sriracha to the sauce for heat.
Oven option: bake at 400°F (205°C) for 20–25 minutes, flipping halfway.
Chicken thighs work well for extra juiciness.
Reheat in an oven or air fryer to keep the crunch.
Make the sauce up to 3 days ahead; reheat gently before serving.
For gluten-free: use a 1:1 gluten-free flour blend and tamari instead of soy sauce.