Double Crunch Honey Garlic Chicken Breasts Recipe
Crispy, golden chicken coated in a bold seasoned crust and finished with a sticky-sweet honey garlic glaze. This easy dinner is perfect for frying, baking, or air frying.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Total Time: 40 minutes
- Yield: 4 servings
- Category: Main Course
- Method: Stovetop or Oven
- Cuisine: American
Ingredients
For the Chicken:
4 boneless skinless chicken breasts (or thighs)
2 cups all-purpose flour
1 tsp salt
1 tsp black pepper
½ tsp ground ginger
½ tsp ground nutmeg
½ tsp ground thyme
½ tsp ground sage
¼ tsp cayenne pepper (adjust to taste)
1 tsp paprika
2 large eggs
2 tbsp water
Canola oil (for frying)
For the Honey Garlic Sauce:
3–4 cloves garlic, minced
2 tbsp olive oil
½ cup honey
¼ cup low-sodium soy sauce
Instructions
Pound chicken to ½-inch thickness for even cooking.
In a large bowl, mix flour, salt, pepper, ginger, nutmeg, thyme, sage, cayenne, and paprika. Divide mixture into two separate bowls.
In another bowl, whisk eggs and water for the egg wash.
Season chicken lightly with salt and pepper.
Dip each piece into first flour bowl, then egg wash, then the second flour bowl. Press coating to adhere well.
To fry: Heat canola oil over medium heat. Fry chicken for 4–5 minutes per side, or until golden brown and cooked through. Let rest on paper towels or wire rack.
To make sauce: In a small saucepan, sauté garlic in olive oil until fragrant. Add honey and soy sauce; simmer until slightly thickened.
Drizzle sauce over crispy chicken or serve on the side for dipping.
Oven Option:
Preheat oven to 425°F. Place oiled baking sheet in oven to heat.
Add coated chicken to hot sheet and bake 15 minutes. Flip, then bake an additional 10–15 minutes or until golden and cooked through.
Notes
Chicken thighs can be used for extra flavor and juiciness.
For a gluten-free version, use gluten-free flour and tamari instead of soy sauce.
Add hot sauce or more cayenne to the glaze for extra heat.
Air Fryer Option: Cook at 400°F for 15 minutes, flipping halfway.
Press the flour coating firmly for that signature thick, crunchy crust.
