I love how this recipe combines texture and flavor so perfectly. The double-dredging technique creates a thick, golden crust that stays crisp under the rich honey garlic sauce. It’s packed with layers of seasoning that give the chicken depth beyond just the sauce. I also like that I can fry it for maximum crunch or finish it in the oven for a lighter approach without sacrificing taste. It’s bold, comforting, and completely satisfying.
Ingredients
(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)
Chicken
4 boneless, skinless chicken breasts
Coating
2 cups all-purpose flour
1 teaspoon salt
1 teaspoon black pepper
1/2 teaspoon ground ginger
1/2 teaspoon ground nutmeg
1/2 teaspoon ground thyme
1/2 teaspoon ground sage
1/4 teaspoon cayenne pepper
1 teaspoon paprika
Egg Wash
2 large eggs
2 tablespoons water
Sauce
3 cloves garlic, minced
2 tablespoons olive oil
1/2 cup honey
1/4 cup low-sodium soy sauce
For Frying
Canola oil, as needed for shallow frying
Directions
I start by pounding the chicken breasts to an even 1/2-inch thickness so they cook evenly.
In a large bowl, I sift together the flour and all the spices to create a flavorful coating. Then I divide this mixture evenly into two bowls.
In another bowl, I beat the eggs with water to make the egg wash.
I lightly season the chicken with salt and pepper. Then I dredge each piece in the first bowl of flour, dip it into the egg wash, and coat it again in the second bowl of seasoned flour. This double dredge is what gives it that incredible crunch.
I heat canola oil in a large skillet over medium heat and fry the chicken for about 4 to 5 minutes per side, until it’s golden and reaches an internal temperature of 165°F. Then I transfer it to a wire rack or paper towel to rest and stay crispy.
While the chicken rests, I make the sauce. In a small saucepan, I sauté the garlic in olive oil until fragrant, then stir in the honey and soy sauce. I let it simmer gently until slightly thickened.
I drizzle the sauce over the hot chicken or serve it on the side for dipping.
Alternative baking method: Sometimes I preheat my oven to 425°F and heat an oiled baking sheet. I arrange the coated chicken on the hot sheet and bake for 15 minutes, flip, then bake another 10 to 15 minutes until crisp and fully cooked.
Servings and timing
This recipe yields 4 servings, with one coated chicken breast per person. It takes about 45 minutes total—20 minutes to prep and 25 minutes to cook—making it ideal for a weekend dinner or when I want to serve something special.
Variations
Sometimes I spice things up by adding a little extra cayenne or chili flakes to the flour mixture. I’ve also swapped honey for maple syrup in the sauce for a deeper sweetness. For a more citrusy glaze, I mix in a splash of orange juice or a bit of zest. If I want to make tenders instead of whole breasts, I just cut the chicken smaller and reduce the cooking time.
Storage/Reheating
Leftovers keep well in the fridge for up to 3 days. I store the chicken and sauce separately to preserve the crunch. When reheating, I use a toaster oven or the oven at 375°F for about 10 minutes to crisp it back up. I warm the sauce gently on the stovetop or microwave.
FAQs
Can I bake instead of fry?
Yes, and I do it often! I still coat the chicken the same way, then bake at 425°F on a hot, oiled baking sheet for 25–30 minutes, flipping halfway through.
How do I keep the crust crispy?
I always let the chicken rest on a wire rack after frying. It helps air circulate and prevents the bottom from getting soggy.
Can I use chicken thighs?
Definitely. Boneless, skinless thighs work great and stay extra juicy. I just adjust the cooking time slightly depending on thickness.
Is this recipe dairy-free?
Yes, there’s no dairy in the coating or sauce, making it naturally dairy-free—just double-check your flour and soy sauce labels if you’re being strict.
Can I make the sauce ahead?
Absolutely. I often make the honey garlic sauce a day ahead and store it in the fridge. I warm it up just before serving.
Conclusion
Double Crunch Honey Chicken is everything I want in a comfort meal—crispy, juicy, and dripping with sweet-savory glaze. It’s the kind of recipe that feels like a treat but is still simple enough to make on a regular night. Whether I fry or bake it, this dish always delivers big flavor and that satisfying crunch I crave.
Crispy, golden chicken breasts with a sweet and savory honey garlic glaze. This crave-worthy dish is packed with bold flavor and satisfying crunch.
Ingredients
→ Chicken:
4 boneless, skinless chicken breasts
→ Coating:
2 cups all-purpose flour
1 teaspoon salt
1 teaspoon black pepper
½ teaspoon ground ginger
½ teaspoon ground nutmeg
½ teaspoon ground thyme
½ teaspoon ground sage
¼ teaspoon cayenne pepper
1 teaspoon paprika
→ Egg Wash:
2 large eggs
2 tablespoons water
→ Sauce:
3 cloves garlic, minced
2 tablespoons olive oil
½ cup honey
¼ cup low-sodium soy sauce
→ For Frying:
Canola oil, as needed for shallow frying
Instructions
Prep the Chicken:
Pound chicken breasts to an even ½-inch thickness for consistent cooking.
Make Seasoned Flour:
In a large bowl, combine flour, salt, pepper, ginger, nutmeg, thyme, sage, cayenne, and paprika. Split into two equal bowls.
Prepare Egg Wash:
Beat eggs with water in a separate bowl until well combined.
Dredge Chicken:
Lightly season chicken with salt and pepper. Dredge in first bowl of flour, then egg wash, then second bowl of flour, pressing for solid coating.
Fry the Chicken:
Heat canola oil in a large skillet over medium heat. Fry chicken 4–5 minutes per side, or until golden and cooked through (165°F internal temp). Transfer to a wire rack.
Make the Sauce:
In a saucepan over medium heat, sauté garlic in olive oil for 1 minute. Add honey and soy sauce, simmer until slightly thickened.
Serve:
Drizzle warm sauce over crispy chicken or serve as a dipping sauce.
Optional Oven Method:
Preheat oven to 425°F. Heat oiled baking sheet in oven. Place coated chicken on sheet. Bake 15 minutes, flip, and bake another 10–15 minutes until fully cooked and crisp.
Notes
Rest fried chicken on a wire rack to preserve crispiness.
Add chili flakes or sriracha to the sauce for a spicy kick.
Great served with mashed potatoes, rice, or a side salad.
Use gluten-free flour to make this recipe GF-friendly (ensure all ingredients are GF-certified).
Conclusion
