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Double Crunch Honey Garlic Chicken Breasts

Double crunch honey garlic chicken features extra-thick, double-dipped chicken breasts with an ultra-crispy flour coating. Pan-fried until deep golden, then drenched in a sticky honey garlic sauce that clings and shimmers over every shatter-crisp bite.
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Prep Time 20 minutes
Cook Time 20 minutes
Total Time 40 minutes
Servings: 4 servings
Course: Main Dish
Cuisine: American
Calories: 780
Ingredients Equipment Method Notes

Ingredients
  

Chicken and double-crunch 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 eggs Beaten.
  • 1 vegetable oil For pan-frying (about 1/2 inch deep).
Honey garlic sauce
  • 0.333 cup honey
  • 4 garlic Minced (about 4 cloves).
  • 3 tbsp soy sauce
  • 2 tbsp butter
  • 1 tbsp apple cider vinegar
  • 1 sesame seeds For garnish.
  • 1 green onions For garnish, sliced.

Equipment

  • 1 cast iron skillet

Method
 

Make the double-crunch coating
  1. Mix the all-purpose flour with garlic powder, onion powder, smoked paprika, salt, and pepper until evenly combined.
  2. Dredge each pounded chicken breast in the seasoned flour, shaking off excess.
  3. Dip the chicken into the beaten eggs, letting excess drip back off.
  4. Dredge again in the seasoned flour so the chicken is coated twice for a double-crunch exterior.
Pan-fry the chicken
  1. Heat about 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, then confirm the internal temperature reaches 165°F.
  3. Transfer the fried chicken to a plate to drain any excess oil.
Simmer and glaze
  1. Simmer the 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 coats and clings right away.
  3. Garnish with sesame seeds and sliced green onions, then serve immediately.

Notes

For the crispiest shatter, keep the chicken at an even thickness and fry in batches so the oil temperature stays near 350°F. Store leftovers in the refrigerator up to 3 days; reheat in a hot oven or skillet to regain some crunch (freezing not recommended for best texture). For a gluten-free option, swap the flour coating with a 1:1 gluten-free all-purpose blend and use gluten-free soy sauce.