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Double Crunch Honey Garlic Chicken Breasts Recipe

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This Double Crunch Honey Garlic Chicken Breasts recipe features crispy, flavorful chicken breasts coated in a blend of aromatic spices and double-dredged for an extra crunchy texture. The chicken is pan-fried to golden perfection and then tossed in a delicious honey garlic sauce made with fresh garlic, honey, and soy sauce, creating a perfect balance of sweet and savory flavors. Ideal for a quick weeknight dinner or a comforting meal for family and friends.

Ingredients

Chicken

  • 4 large boneless skinless chicken breasts

Dry Coating Mix

  • 2 cups flour
  • 4 tsp salt
  • 4 tsp black pepper
  • 3 tbsp ground ginger
  • 1 tbsp freshly ground nutmeg
  • 2 tsp ground thyme
  • 2 tsp ground sage
  • 1 tsp cayenne pepper
  • 2 tbsp paprika

Wet Mix

  • 4 eggs
  • 8 tbsp water

Sauce

  • 2 tbsp olive oil
  • 3-4 cloves minced garlic
  • 1 cup honey
  • 1/4 cup low sodium soy sauce
  • 1 tsp ground black pepper

Frying

  • Canola oil for frying

Instructions

  1. Prepare the dry coating mix: In a large bowl, combine the flour, salt, black pepper, ground ginger, freshly ground nutmeg, ground thyme, ground sage, cayenne pepper, and paprika. Mix thoroughly to ensure all spices are evenly distributed.
  2. Prepare the wet egg mixture: In another bowl, whisk together the eggs and water until fully combined and smooth.
  3. Coat the chicken breasts: Dip each chicken breast first into the dry flour mixture, ensuring it is evenly coated. Then dip it into the wet egg mixture, followed by a second dip into the dry flour mixture for a double crunch effect. Set aside on a plate.
  4. Heat the frying oil: In a deep skillet or frying pan, pour enough canola oil to cover the bottom by about an inch. Heat the oil over medium-high heat until it reaches approximately 350°F (175°C) or until a small piece of bread sizzles and turns golden quickly.
  5. Fry the chicken: Carefully place the coated chicken breasts into the hot oil, frying in batches if necessary to avoid overcrowding. Cook each breast for about 5-7 minutes per side until the crust is golden brown and the internal temperature reaches 165°F (74°C). Remove from the oil and drain on paper towels.
  6. Prepare the honey garlic sauce: In a separate skillet, heat 2 tablespoons of olive oil over medium heat. Add the minced garlic and sauté for about 1-2 minutes until fragrant but not browned. Stir in the honey, low sodium soy sauce, and ground black pepper. Simmer gently for 2-3 minutes to combine flavors and thicken slightly.
  7. Toss chicken in sauce: Add the fried chicken breasts to the skillet with the honey garlic sauce. Spoon the sauce over the chicken to coat thoroughly and heat for an additional 1-2 minutes, allowing the sauce to glaze the chicken evenly.
  8. Serve: Transfer the chicken breasts to a serving platter, spoon extra sauce on top, and enjoy hot with your favorite sides.

Notes

  • Ensure oil is at the right temperature to avoid greasy chicken; use a thermometer if possible.
  • Double dredging the chicken creates extra crunch but can add to cooking time.
  • Low sodium soy sauce is recommended to control the saltiness of the dish.
  • Adjust cayenne pepper for spice preference; omit if sensitive to heat.
  • Leftover chicken can be reheated in the oven to retain crispness.

Find it online: https://justsosavory.com/double-crunch-honey-garlic-chicken-breasts-recipe/