This is a mouth-watering dish of tender, boneless, skinless chicken breasts coated in a super-crispy double breading and finished with a luscious honey-garlic sauce. It delivers a fantastic contrast of crunchy exterior and juicy interior, with a sweet-savory glaze that makes it irresistible.
Why You’ll Love This Recipe
You’ll love this recipe because:
The double breading (flour → egg wash → flour) gives an extra crunchy crust that stands out from typical fried chicken.
The honey-garlic sauce adds an elegant sweet and savory finish that elevates the dish from everyday to special.
It’s versatile — whether you serve it for a mid-week family dinner or a weekend treat, it can adapt to sides, salads or even sandwiches.
Leftovers (if there are any!) hold up well and taste great even the next day.
With a little care, this recipe is achievable even if you’re not a pro cook — the steps are straightforward and the payoff feels gourmet.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
4 large boneless, skinless chicken breasts
2 cups all-purpose flour
4 teaspoons salt
4 teaspoons black pepper
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
Canola or vegetable oil for frying
2 tablespoons olive oil
3–4 cloves garlic, minced
1 cup honey
¼ cup low-sodium soy sauce
1 teaspoon ground black pepper
Directions
Place each chicken breast between two sheets of plastic wrap (or in a zip-lock bag) and use a meat mallet or rolling pin to pound them to about ½-inch thickness.
In a bowl, sift together the flour, salt, black pepper, ground ginger, nutmeg, thyme, sage, cayenne pepper and paprika.
In another bowl, whisk the eggs with the water to create the egg wash.
Season each chicken breast lightly with salt and pepper. Then, for each piece: dip into the flour-spice mixture, then into the egg wash, then again into the flour-spice mixture—pressing the coating gently so it adheres well.
In a skillet heat about ½-inch depth of oil (canola or vegetable) on medium heat. Fry the chicken pieces for about 4–5 minutes per side (depending on thickness) until golden brown and cooked through. Transfer to a wire rack or paper towels to drain excess oil.
Meanwhile, in a saucepan over medium heat add the olive oil and minced garlic. Sauté just until fragrant (do not let garlic burn).
Add the honey, soy sauce, and 1 teaspoon ground black pepper to the saucepan. Simmer for 5–10 minutes, watching carefully as it may foam up, until the sauce slightly thickens.
Dip each fried chicken piece into the honey-garlic sauce (or pour the sauce over them) so that they are well coated. Serve immediately.
Servings and timing
Makes approximately 4 servings.
Prep time: ~15 minutes
Cook time: ~15 minutes
Total time: ~30 minutes
Variations
For a baked version, pre-heat the oven to 425°F (≈220°C). After breading the chicken, place it on a hot oiled baking sheet, spray the tops with a little oil, bake for about 15 minutes, flip, then another 10–15 minutes until crisp. Then coat with sauce.
Use boneless skinless chicken thighs instead of breasts for richer flavour and slightly shorter frying time.
Adjust the heat by reducing or omitting cayenne pepper (for milder) or increasing it or adding a pinch of chili flakes (for more spice).
Make it gluten-free by substituting rice flour (or a gluten-free flour blend) for the all-purpose flour.
Serve over steamed rice, noodles, or on top of a crisp salad for a lighter twist.
Storage/Reheating
Store leftovers in an airtight container in the refrigerator for up to 2–3 days.
To reheat and preserve crispness, place the chicken on a wire rack on a baking sheet and warm in a 350°F (≈175°C) oven for about 8-10 minutes until heated through and crisp. Avoid microwaving if you want to keep the crust crunchy.
If sauce has pooled at the bottom, you might want to reserve a little fresh sauce to drizzle after reheating.
FAQs
What’s the best thickness for the chicken breasts?
Pounding to about ½-inch thick ensures even cooking and a crisp exterior without overcooking the inside.
Can I use chicken thighs instead of breasts?
Yes — boneless, skinless thighs work well and offer more flavour. Just ensure they are pounded to even thickness so they cook evenly.
Can I skip the double breading?
You could, but the “double” (flour → egg → flour) is what gives it that extra crunchy coating that defines this dish. Single breading will work but not with the same texture.
Is it necessary to fry the chicken, or can I bake it?
You can bake it — following the variation above works very well and gives a crisp crust with less oil.
How thick should the sauce be before coating the chicken?
The sauce should simmer until it slightly thickens — enough to coat the back of a spoon — so it clings to the chicken and doesn’t just pool underneath.
Can I make this ahead of time?
Yes, you can prepare the chicken and sauce ahead, but for optimal crunch, it’s best to combine and serve just before eating. If storing coated fried chicken, reheat in the oven to retain crispness.
What sides pair well with this dish?
Think steamed rice, noodles, roasted or sautéed vegetables, a crisp green salad, or even coleslaw for contrast.
How do I keep the coating from getting soggy?
Drain chicken on a wire rack (not paper towel) and serve promptly. If reheating, use the oven rather than microwave to maintain crispness.
Can I reduce the amount of oil or calories?
Yes — use the baked version for fewer calories. Also, you can reduce the amount of sauce applied or serve sauce on the side.
Is the honey-garlic sauce too sweet?
The balance of honey with soy sauce and black pepper gives a sweet-savory profile. If you prefer less sweetness, reduce the honey slightly or add a splash of rice vinegar or lemon juice for tang.
Conclusion
This Double Crunch Honey Garlic Chicken delivers an irresistible combination of texture and flavour — crunchy, juicy, sweet-savory. Whether for a weeknight dinner or a special occasion, it’s a versatile recipe that both impresses and satisfies. With minimal fuss and maximum flavor, it’s sure to become a go-to favourite in your recipe collection.
Double Crunch Honey Garlic Chicken is a crowd-pleasing dish featuring extra-crispy, golden fried chicken breasts smothered in a rich honey garlic sauce. Sweet, savory, and spicy all at once, it’s perfect for a comforting meal that feels restaurant-quality.
Ingredients
4 boneless, skinless chicken breasts
2 cups all-purpose flour
4 tsp salt
4 tsp black pepper
3 tbsp ground ginger
1 tbsp ground nutmeg
2 tsp ground thyme
2 tsp ground sage
1 tsp cayenne pepper
2 tbsp paprika
4 large eggs
8 tbsp water
Canola or vegetable oil, for frying
2 tbsp olive oil
3–4 garlic cloves, minced
1 cup honey
1/4 cup low-sodium soy sauce
1 tsp ground black pepper
Instructions
Pound chicken breasts to about ½-inch thickness between plastic wrap or in a zip-lock bag.
Mix flour, salt, pepper, ginger, nutmeg, thyme, sage, cayenne, and paprika in a bowl.
In a separate bowl, whisk eggs with water for the egg wash.
Season chicken with salt and pepper. Dip each breast into the flour mixture, then egg wash, then flour again, pressing gently to coat well.
Heat ½-inch oil in a skillet over medium heat. Fry chicken 4–5 minutes per side until golden and cooked through. Drain on wire rack.
Meanwhile, heat olive oil in a saucepan. Sauté garlic until fragrant.
Add honey, soy sauce, and black pepper. Simmer 5–10 minutes until slightly thickened.
Dip chicken into the honey garlic sauce or pour sauce over chicken. Serve immediately.
Notes
Use a wire rack to drain fried chicken for best crispness.
Adjust cayenne to control spiciness.
Reserve some fresh sauce to drizzle before serving or after reheating.
