Double Crunch Honey Garlic Chicken Breasts Recipe

Why You’ll Love This Recipe

I love this dish because it combines the best of both worlds: a crunchy, well-seasoned crust and a flavorful glaze that’s equal parts sweet, garlicky, and just a touch spicy. It’s restaurant-worthy but easy enough to make on a weeknight. The double coating gives it that signature crunch, and the honey garlic sauce makes it finger-licking good. Plus, it’s flexible — I can fry, bake, or air fry it depending on what I’m in the mood for.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

4 boneless, skinless chicken breasts (or thighs)
2 cups all-purpose flour
1 teaspoon salt
1 teaspoon black pepper
½ teaspoon ground ginger
½ teaspoon ground nutmeg
½ teaspoon ground thyme
½ teaspoon ground sage
¼ teaspoon cayenne pepper (adjust to taste)
1 teaspoon paprika
2 large eggs
2 tablespoons water
3–4 cloves garlic, minced
2 tablespoons olive oil
½ cup honey
¼ cup low-sodium soy sauce
Canola oil, for frying

Directions

1. Prepare the chicken: I start by pounding the chicken breasts to an even ½-inch thickness to help them cook evenly. I season both sides lightly with salt and pepper.

2. Make the coating: In a large bowl, I whisk together flour, salt, pepper, ginger, nutmeg, thyme, sage, cayenne, and paprika. I divide the mixture into two bowls — one for the first dredge and one for the second.

3. Make the egg wash: In a separate bowl, I whisk the eggs and water until smooth.

4. Coat the chicken: I dip each piece of chicken first in the flour mixture, then in the egg wash, and finally back into the second bowl of flour. I press the coating firmly onto the chicken so it sticks well.

5. Fry the chicken: In a large skillet, I heat about ½ inch of canola oil over medium heat. Once hot, I cook the chicken breasts for 4–5 minutes per side, until golden brown and crispy. I transfer them to a rack or paper towels to drain.

6. Make the sauce: In a small saucepan, I sauté minced garlic in olive oil until fragrant. I add honey and soy sauce and let it simmer for a few minutes until slightly thickened.

7. Serve: I drizzle the honey garlic sauce over the crispy chicken or serve it on the side for dipping.

Oven Option

For a lighter version, I preheat my oven to 425°F. I heat an oiled baking sheet in the oven, place the coated chicken on the hot sheet, and bake for 15 minutes. I flip each piece, then bake another 10–15 minutes until golden and cooked through.

Servings and timing

This recipe makes 4 servings and takes about 40 minutes total — 15 minutes of prep and 25 minutes of cooking. It’s perfect for a quick dinner that still feels like a special treat.

Variations

• I sometimes use chicken thighs for a juicier, more flavorful version.

• For extra spice, I add more cayenne pepper or mix hot sauce into the honey glaze.

• To make it gluten-free, I swap all-purpose flour for a gluten-free flour blend and use tamari instead of soy sauce.

• When I’m in the mood for convenience, I air fry the chicken at 400°F for 15 minutes, flipping halfway.

• I love adding a sprinkle of sesame seeds or chopped scallions over the finished dish for garnish.

Storage/Reheating

I store leftovers in an airtight container in the refrigerator for up to 3 days. To keep the crust crispy, I reheat the chicken in the oven or air fryer at 375°F for 8–10 minutes, rather than using the microwave. The honey garlic sauce can be stored separately in the fridge and reheated gently on the stovetop.

FAQs

Can I bake the chicken instead of frying it?

Yes, baking works beautifully! I bake it at 425°F, flipping halfway, until the coating is crispy and the chicken is fully cooked.

Can I make this recipe with chicken thighs?

Absolutely — chicken thighs stay extra juicy and flavorful, especially when double-dipped and coated in sauce.

How do I keep the coating from falling off?

Pressing the flour coating firmly into the chicken helps, and letting the coated pieces rest for a few minutes before frying gives the crust time to set.

Can I make the sauce ahead of time?

Yes, I often make the honey garlic glaze ahead and store it in the fridge. I reheat it just before drizzling it over the fresh chicken.

What should I serve with this chicken?

I love pairing it with steamed rice, roasted vegetables, mashed potatoes, or even a simple green salad. The sauce also tastes great drizzled over rice or noodles.

Conclusion

I love how this Double Crunch Honey Garlic Chicken Breasts recipe delivers on both texture and flavor — crispy, golden, and smothered in a sticky-sweet glaze that’s utterly addictive. It’s a perfect balance of comfort and bold flavor, and it works for both weeknight dinners and special occasions. Every bite is crunchy on the outside, juicy on the inside, and coated in a sauce that keeps me coming back for more.

Print