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Double Crunch Honey Garlic Chicken Breasts

Double crunch honey garlic chicken delivers extra-thick, double-dipped fried chicken with an impossibly crunchy exterior that shatters at the first bite. Finish with a sticky honey garlic sauce that glistens and coats every piece for crispy honey garlic chicken breasts with major crunch.
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Prep Time 20 minutes
Cook Time 20 minutes
Total Time 40 minutes
Servings: 4 servings
Course: Main Dish
Cuisine: American
Ingredients Equipment Method Notes

Ingredients
  

Chicken coating
  • 4 boneless skinless chicken breasts Pounded to even thickness.
  • 2 cup all-purpose flour
  • 2 tsp garlic powder
  • 2 tsp onion powder
  • 2 tsp smoked paprika
  • 1 tsp salt
  • 0.5 tsp pepper
  • 3 large eggs Beaten.
  • vegetable oil For pan-frying.
Honey garlic sauce
  • 0.3333333333 cup honey
  • 4 garlic Minced.
  • 3 tbsp soy sauce
  • 2 tbsp butter
  • 1 tbsp apple cider vinegar
  • sesame seeds For garnish.
  • green onions For garnish; sliced.

Equipment

  • 1 cast iron skillet

Method
 

Double-crunch chicken coating
  1. Pound the chicken breasts to an even thickness so they cook uniformly and stay juicy.
  2. Mix the flour with garlic powder, onion powder, smoked paprika, salt, and pepper for an even seasoning blend.
  3. Dredge each chicken breast in the seasoned flour until fully coated.
  4. Dip the floured chicken into the beaten eggs so the coating grips.
  5. Dredge the chicken in the seasoned flour a second time for the double-crunch coating.
Pan-fry
  1. Heat 1/2 inch of vegetable oil in a large cast iron skillet over medium-high heat until it reaches 350°F.
  2. Pan-fry the chicken for 5-6 minutes per side until golden and crunchy, and the internal temperature reaches 165°F.
  3. Drain the chicken briefly so excess oil doesn’t soften the crust.
Honey garlic sauce and serve
  1. Simmer honey, minced garlic, soy sauce, butter, and apple cider vinegar in a saucepan over medium heat for 3-4 minutes until slightly thickened.
  2. Pour the honey garlic sauce over the hot crispy chicken so it glazes and sets quickly.
  3. Garnish with sesame seeds and sliced green onions for fresh crunch and color.
  4. Serve immediately over rice.

Notes

For maximum crunch, keep the chicken coated right up to frying and make sure the oil is truly at 350°F; any drop in temperature can dull the crust. Refrigerate leftovers in a sealed container up to 3 days, and reheat in a hot oven or skillet to re-crisp (freezing not recommended for texture). For a lighter option, swap half of the flour coating for a 1:1 gluten-free all-purpose blend if you need it gluten-free while keeping the double-dip method.