Double Crunch Honey Garlic Chicken Breasts
Ingredients
For the chicken:
- 4 large boneless, skinless chicken breasts
- 2 cups all-purpose flour
- 1 tsp salt
- 1 tsp black pepper
- 1 tsp paprika
- 1 tsp garlic powder
- 2 eggs
- 1 cup milk
- Vegetable oil (for frying)
For the honey garlic sauce:
- 4 cloves garlic, minced
- 1/2 cup honey
- 1/4 cup soy sauce
- 1/4 cup water
- 1 tbsp cornstarch
- 2 tbsp butter
Instructions
1. Prepare the chicken
- Slice each chicken breast horizontally to create thinner cutlets (this helps them cook evenly).
- Lightly pound if needed for even thickness.
2. Set up coating stations
- In one bowl: mix flour, salt, pepper, paprika, and garlic powder.
- In another bowl: whisk eggs and milk together.
3. Coat the chicken (double crunch!)
- Dip chicken into flour → egg mixture → back into flour again.
- Press the coating well so it sticks—this is the secret to that extra crunch.
4. Fry the chicken
- Heat oil in a pan over medium heat.
- Fry chicken for about 5–7 minutes per side, until golden brown and fully cooked.
- Transfer to paper towels to drain excess oil.
5. Make the honey garlic sauce
- In a saucepan, melt butter over medium heat.
- Add garlic and cook for about 1 minute until fragrant.
- Stir in honey, soy sauce, and water.
- In a small bowl, mix cornstarch with a little water, then add to the sauce.
- Cook until the sauce thickens and becomes glossy.
6. Combine
- Pour the warm sauce over the crispy chicken or toss the chicken in the sauce to coat evenly.
Serving Tips
- Serve with rice, mashed potatoes, or steamed veggies.
- Sprinkle with sesame seeds or chopped parsley for extra flavor.
Pro tip: For ultra crispiness, let the coated chicken rest for 10 minutes before frying—it helps the coating stick better.