Why You’ll Love Double Crunch Honey Garlic Chicken Breasts Recipe

The double dredge method gives you a famously crunchy crust.
The honey‑garlic glaze gives just the right balance of sweetness, saltiness, and umami.
It’s fast—ready in about 30 minutes from start to finish.
You can choose to fry or bake it (lighter alternative).
It pairs beautifully with rice, noodles, or steamed veggies.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

For the chicken & coating:
flour
salt
black pepper
ground ginger
nutmeg (freshly ground if possible)
ground thyme
ground sage
cayenne pepper
paprika
eggs
water
boneless, skinless chicken breasts
oil (for frying or for greasing the baking sheet)

For the honey garlic sauce:
olive oil
garlic, minced
honey
soy sauce (low sodium preferred)
black pepper

Directions

Prep the chicken. Place each chicken breast between plastic wrap (or in a resealable bag) and pound gently to an even thickness (about ½ inch). Alternatively, slice each breast horizontally to make thinner cutlets.
Make the dry dredge. In a bowl, whisk together flour, salt, black pepper, ground ginger, nutmeg, thyme, sage, paprika, and cayenne pepper.
Make egg wash. In another bowl, whisk eggs with water.
Coat the chicken. Season chicken briefly with salt and pepper. Dip into the dry dredge, then into egg wash, then back into the dry dredge—pressing the coating onto the surface so it adheres well.
Cook the chicken (fried method).
- Heat a skillet with about ½ inch of oil over medium heat (just under medium is ideal).
- Fry chicken gently 4–5 minutes per side, or until golden brown and cooked through.
- Transfer to a wire rack or paper towels to drain briefly.
Make the honey garlic sauce.
- In a saucepan over medium heat, warm the olive oil and sauté the minced garlic until fragrant (do not let it brown).
- Add honey, soy sauce, and black pepper.
- Simmer 5–10 minutes, stirring, until the sauce thickens somewhat. Watch carefully—honey can foam or bubble vigorously.
Glaze the chicken. Dip or spoon the sauce over the cooked chicken, coating both sides. Serve immediately, with any extra sauce on the side.

Oven‑baked version (lighter alternative):

Preheat oven to 425 °F (≈ 220 °C). Preheat a baking sheet in the oven.
After dredging the chicken, transfer each piece to the hot greased baking sheet (do not crowd).
Lightly spray or brush the tops with oil.
Bake 15 minutes, then flip and bake another 10–15 minutes until edges are crisp and internal temperature is safe.
Glaze with sauce as above.

Servings and timing

Serves: 4
Prep time: 15 minutes
Cook time: 15 minutes
Total time: 30 minutes

Variations

Gluten‑free option: Substitute rice flour (or another gluten‑free flour blend) in the dredge.
Spice it up: Add more cayenne or a pinch of chili powder to the dry mix.
Use chicken thighs: Boneless, skinless thighs work—just pound to uniform thickness.
Air fryer: You could experiment by coating and placing in an air fryer, spraying both sides lightly with oil, then cooking until crisp (watch timing and adjust).
Extra sauce: Increase garlic or add a splash of rice vinegar or lemon juice to the honey sauce for more brightness.

Storage/Reheating

Storage: Place leftover chicken in an airtight container and refrigerate for up to 3 days. Keep extra sauce stored separately to preserve crispness.
Reheating: Reheat in a 350 °F (175 °C) oven or toaster oven until warmed through—this helps retain crispness better than the microwave. If needed, glaze again with warmed sauce just before serving.

FAQs

What temperature should I fry the chicken at?

Aim for oil temperature just under medium heat, or around 325–350 °F (160–175 °C). Too hot and the crust will brown before the inside cooks; too cool and the coating becomes greasy.

How do I know when the chicken is cooked through?

Internal temperature should reach 165 °F (74 °C). The meat should be opaque and juices should run clear when pierced.

Can I make the sauce ahead of time?

Yes — you can prepare the honey garlic sauce ahead and gently reheat before glazing the chicken. Just store in the refrigerator and warm slowly to avoid burning the honey.

Will the crust stay crispy if I make this ahead?

The crust is best just after cooking. If you must make ahead, store the coating and chicken separately, then re-crisp in the oven before glazing.

Can I skip the double coating and just do one dredge?

You can, but the signature “double crunch” texture comes from dipping into flour, then egg, then flour again. Skipping one step will reduce crispiness.

What side dishes go well with this chicken?

It pairs well with steamed rice or noodles, stir‑fried vegetables, simple salad, or roasted greens.

Is this recipe very sweet?

The honey garlic sauce is sweet, but balanced by soy sauce and garlic. If you prefer less sweetness, reduce the honey slightly or add a splash of soy or vinegar.

Can I use dark meat like drumsticks or thighs?

Yes, but you may need to adjust cooking time. Also, skin-on pieces may affect how well the coating sticks.

How thick should I pound the chicken?

About ½ inch (1.3 cm) is ideal — thin enough to cook quickly but still retain juiciness.

Can I double or halve the recipe?

Yes — you can scale ingredients proportionally. Be sure not to overcrowd your pan if you fry larger batches — do in batches instead.

Conclusion

This Double Crunch Honey Garlic Chicken is a delightfully crunchy and flavorful dish that brings a restaurant‑style finish to your dinner table in just 30 minutes. Whether you fry or bake it, the crisp coating and sticky honey garlic glaze create a winning combo. Try it with your favorite sides, adjust spice or sweetness to your taste, and enjoy making it part of your go‑to weeknight meals.