Why I Love This Recipe

  • The double-dip breading gives the chicken an incredible crispy coating.

  • The honey garlic glaze adds the perfect balance of sweet and savory.

  • I can fry, bake, or even air fry it depending on my mood.

  • The spices in the coating create deep flavor in every bite.

  • It’s versatile enough to serve with mashed potatoes, rice, or even sliced over a salad.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

  • 4 boneless, skinless chicken breasts (or thighs)

  • 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 (adjust to taste)

  • 1 teaspoon paprika

  • 2 large eggs

  • 2 tablespoons water

  • 3–4 cloves garlic, minced

  • 2 tablespoons olive oil

  • ½ cup honey

  • ¼ cup low-sodium soy sauce

  • Canola oil (for frying)

Directions

  1. I start by pounding the chicken to about ½-inch thickness. This helps it cook evenly and keeps the inside juicy.

  2. I whisk together the flour, salt, pepper, ginger, nutmeg, thyme, sage, cayenne, and paprika. Then I divide the flour mixture into two separate bowls—one for the first dip and one for the second.

  3. In another bowl, I whisk the eggs and water to make the egg wash.

  4. I season the chicken lightly with salt and pepper. Then I dip each piece first into the first bowl of flour, then into the egg wash, and finally into the second bowl of flour. I press the coating onto the chicken to make sure it sticks well.

  5. To fry, I heat about ½ inch of canola oil in a skillet over medium heat. I fry the chicken for 4–5 minutes per side, until golden brown and cooked through. I transfer it to a rack or paper towels to drain.

  6. To make the glaze, I sauté the minced garlic in olive oil for 1 minute until fragrant. Then I stir in the honey and soy sauce, and let it simmer for a few minutes until slightly thickened.

  7. I either drizzle the sauce over the crispy chicken or serve it on the side for dipping.

Oven Option:

  • I preheat the oven to 425°F and place a lightly oiled baking sheet inside to heat.

  • I place the coated chicken on the hot sheet and bake for 15 minutes, flip, then bake another 10–15 minutes until crisp and fully cooked.

Servings and Timing

Servings: 4
Prep Time: 15 minutes
Cook Time: 25 minutes
Total Time: 40 minutes

Variations

  • I use chicken thighs when I want something extra juicy and rich.

  • For extra heat, I add hot sauce to the glaze or increase the cayenne in the flour.

  • I’ve tried air frying at 400°F for 15 minutes, flipping halfway, and it works great.

  • For a gluten-free version, I use gluten-free all-purpose flour and tamari instead of soy sauce.

Storage/Reheating

  • I store leftovers in the fridge for up to 3 days.

  • To reheat, I use the oven or air fryer at 375°F for 8–10 minutes to keep the crust crisp.

  • The glaze can be stored separately and reheated gently on the stove or microwave.

FAQs

Can I make this ahead of time?

Yes, I sometimes coat the chicken and refrigerate it for a few hours before frying or baking. I make the sauce fresh for the best flavor.

What oil is best for frying?

I usually use canola oil because it has a high smoke point and neutral flavor, but vegetable oil works just as well.

Can I use pre-minced garlic?

Fresh garlic gives the best flavor, but in a pinch, I’ve used jarred garlic. I use about 1 tablespoon for 3–4 cloves.

What should I serve with this?

I love serving it with mashed potatoes, steamed rice, or over a fresh green salad. It also works great with roasted veggies or fries.

How do I keep the coating from falling off?

The key is to press the flour firmly into the chicken and let it rest a minute before frying. Avoid overcrowding the pan and don’t flip the chicken too early.

Conclusion

This Double Crunch Honey Garlic Chicken is everything I want in a comfort meal—crispy, juicy, flavorful, and covered in a glaze that’s just the right mix of sweet and savory. Whether I’m pan-frying, baking, or air-frying, it always turns out golden and delicious. It’s an easy favorite I love coming back to when I want something that looks impressive but is surprisingly simple to make.

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Double Crunch Honey Garlic Chicken Breasts Recipe

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  • Author: Mia
  • Total Time: 40 minutes
  • Yield: 4 servings
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Description

This crispy honey garlic chicken is double-dipped for extra crunch and coated in a sweet-savory glaze. A bold and flavorful dish that’s perfect for frying, baking, or air frying!

Ingredients

Chicken:

4 boneless, skinless chicken breasts (or thighs)

Salt and black pepper, to taste

2 cups all-purpose flour

1 tsp salt

1 tsp black pepper

½ tsp ground ginger

½ tsp ground nutmeg

½ tsp ground thyme

½ tsp ground sage

¼ tsp cayenne pepper (adjust to taste)

1 tsp paprika

Egg Wash:

2 large eggs

2 tbsp water

Honey Garlic Sauce:

3–4 cloves garlic, minced

2 tbsp olive oil

½ cup honey

¼ cup low-sodium soy sauce

For Frying:

Canola oil (as needed)

Instructions

Pound Chicken: Flatten chicken breasts to ½-inch thickness for even cooking.

Prepare Coating: In a bowl, combine flour, salt, pepper, ginger, nutmeg, thyme, sage, cayenne, and paprika. Divide the mixture into two bowls.

Make Egg Wash: In a separate bowl, whisk eggs with water.

Bread the Chicken: Season chicken with salt and pepper. Dip into the first flour bowl, then egg wash, then second flour bowl. Press firmly to create a thick crust.

Cook Chicken:

Frying: Heat canola oil in a skillet over medium heat. Fry chicken for 4–5 minutes per side until golden and cooked through. Drain on a wire rack or paper towels.

Oven Option: Preheat oven to 425°F. Heat a lightly oiled baking sheet in oven. Bake chicken for 15 minutes, flip, then bake an additional 10–15 minutes until crisp and cooked through.

Air Fryer Option: Cook at 400°F for 15 minutes, flipping halfway.

Make Sauce: In a small saucepan, sauté garlic in olive oil until fragrant. Add honey and soy sauce. Simmer 3–5 minutes until slightly thickened.

Serve: Drizzle sauce over crispy chicken or serve on the side for dipping.

Notes

Use thighs for juicier, richer flavor.

Pressing the coating helps create a thick, crunchy crust.

For gluten-free, use GF flour and tamari.

Make it spicy with extra cayenne or hot sauce in the glaze.

Best served fresh, but leftovers can be reheated in the oven or air fryer for crispiness.

  • Prep Time: 15 minutes
  • Cook Time: 25 minutes
  • Category: Main Course
  • Method: Stovetop, Oven, Air Fryer
  • Cuisine: American

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