Double Crunch Honey Garlic Chicken Breasts

Double Crunch Honey Garlic Chicken Breasts – Our most popular recipe ever is this incredibly crunchy double-coated chicken breast with a simple honey garlic sauce, which has had over 2 Million views.

Double Crunch Honey Garlic Chicken Breasts

Double Crunch Honey Garlic Chicken Breasts ingredients

  • 4 substantial skinless, boneless chicken breasts
  • 4 tsp. salt and 2 cups flour
  • 4 teaspoons black pepper
  • 3 tbsp. of ground ginger
  • fresh ground nutmeg, 1 tablespoon
  • 2 teaspoons ground thyme
  • 2 teaspoons of ground sage
  • Cayenne pepper, 1 teaspoon
  • 2 tablespoons of paprika
  • 4 eggs
  • Olive oil and 8 tablespoons of water
  • 3–4 minced garlic cloves
  • 1 mug of honey
  • Low sodium soy sauce should be used in place of 1/4 cup.
  • Canola oil for frying and one teaspoon of ground black pepper


Double Crunch Honey Garlic Chicken Breasts

  • Pounded the chicken breasts to an even 1/2-inch thickness with a meat mallet after placing them between two sheets of plastic wrap. On the other hand, you can cut the bosoms by putting them level on a cutting board and utilizing an extremely sharp blade to evenly cut them into equal parts.
  • Flour, salt, black pepper, ground ginger, nutmeg, thyme, sage paprika, and cayenne pepper are all sifted together. NOTE: Divide the flour and spice dredge mixture into two batches and store one in the freezer in a Ziploc bag. This recipe calls for two batches of chicken. I always like to make enough for the next time, and with this recipe, there is always a next time.
  • Whisk the eggs and water together to make an egg wash.
  • Then dip the chicken breasts in the flour and spice mixture after seasoning them with salt and pepper. The breast should be submerged for a final time in the flour and spice mixture before being dipped in the eggwash.

Cooking the chicken:

  • Heat a skillet over medium heat and coat the bottom with about a half-inch of canola oil. Here, you need to carefully control the temperature to prevent the chicken from browning too quickly. Because of its thinness, breast meat almost always cooks completely by the time the outside is browned. It works well for me at just below medium heat. I gently fry them for about 4 to 5 minutes per side, turning the burner setting to about 4 1/2 out of 10, until they are crispy and golden brown.
  • Before dipping the cooked breasts in the Honey Garlic Sauce, drain them briefly on a wire rack. Serve with rice or noodles.

How to prepare the Honey-Garlic Sauce

  • Add the minced garlic and 2 tablespoons of olive oil to a medium saucepan. Garlic should be cooked until it becomes soft but not brown.
  • Honey, soy sauce, and black pepper should be added.
  • Remove from heat and allow to cool for a few minutes after simmering for five to ten minutes. As it simmers, pay close attention to this because it can easily foam up over the pot.

To make the oven-baked version

  • Follow the same instructions as for the fried version, but heat a baking sheet in an oven heated to 425 degrees Fahrenheit while you prepare the chicken. The pan is preheated for two reasons: It prevents the chicken from sticking to the pan and ensures that the oven’s heat penetrates the chicken’s crust immediately for crispy results.
  • Dip and coat all of your chicken as directed. Lay each piece out on a lightly floured cutting board while you finish getting them all ready as you finish each one.
  • When all of the components are prepared, remove the hot baking pan from the oven and lightly coat the bottom with canola oil or another vegetable oil. Only use enough to cover the pan’s bottom.
  •  Last, transfer the chicken pieces to the oiled pan as quickly as possible. Don’t bunch the parts together. They should not touch each other because doing so will cause them to steam and not crisp up. All pieces should be separated by at least an inch.