Double Crunch Honey Garlic Chicken Breasts
A perfectly crispy and tender chicken dish, coated with a delicious honey-garlic glaze, ideal for weeknight dinners.
Ingredients
Chicken and Coating
- 4 large boneless skinless chicken breasts Pounded to even thickness
- 2 cups flour For coating
- 4 teaspoons salt
- 4 teaspoons black pepper Split use
- 3 tablespoons ground ginger
- 1 tablespoon freshly ground nutmeg
- 2 teaspoons ground thyme
- 2 teaspoons ground sage
- 1 teaspoon cayenne pepper
- 2 tablespoons paprika
- 4 large eggs
- 8 tablespoons water For egg wash
- 2 tablespoons olive oil
- 3-4 cloves minced garlic
- 1 cup honey
- ¼ cup soy sauce
- 1 teaspoon ground black pepper
- Canola oil for frying Quantity as required
Instructions
Preparation
- Pound the chicken breasts to an even thickness of about ½ inch.
- In a mixing bowl, sift together the flour, salt, black pepper, ground ginger, nutmeg, thyme, sage, paprika, and cayenne pepper.
- Prepare an egg wash by mixing the eggs and water in a separate bowl.
- Season the chicken breasts with salt and pepper.
- Dip each chicken breast in the flour mixture, then in the egg wash, and back into the flour mixture for a second coating.
Cooking
- Heat canola oil in a skillet over medium heat.
- Fry the coated chicken breasts until golden brown and crispy, about 4–5 minutes per side.
- Drain the chicken on a wire rack after cooking.
- To make the sauce, heat olive oil in a pan, add minced garlic and sauté until fragrant. Then add honey, soy sauce, and black pepper, simmering until thickened.
- If baking, preheat oven to 425°F, bake for 15 minutes, flip, and bake for an additional 10–15 minutes until golden brown.
- Before serving, dip each chicken breast in the prepared honey garlic sauce.
Notes
Store leftovers in an airtight container for up to three days. For reheating, use an oven or air fryer to maintain crispiness.