Description
If you’re craving crispy, juicy chicken with a sticky-sweet glaze, these Double Crunch Honey Garlic Chicken Breasts are calling your name. Each bite delivers an irresistible combo of a crunchy seasoned coating and a bold honey garlic sauce that clings to every crispy edge. It’s comfort food with a gourmet twist—perfect for weeknight dinners or weekend indulgence.
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Ingredients
For the Chicken:
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2 large chicken breasts (sliced horizontally into cutlets, 4 pieces total)
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1 tsp salt
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½ tsp black pepper
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1 tsp paprika
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½ tsp garlic powder
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½ tsp onion powder
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½ cup all-purpose flour
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½ cup cornstarch
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2 large eggs
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2 tbsp water
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Oil for frying (canola or vegetable)
For the Honey Garlic Sauce:
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1 tbsp olive oil
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4 cloves garlic, minced
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1 cup honey
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¼ cup low sodium soy sauce
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1 tbsp apple cider vinegar
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1 tbsp cornstarch + 1 tbsp water (optional, for thickening)
For Garnish & Serving:
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2 tbsp chopped fresh parsley or green onions
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Sesame seeds (optional)
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Steamed rice or mashed potatoes
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Roasted or steamed vegetables
Instructions
Step 1: Prepare the Chicken Cutlets
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Slice chicken breasts in half horizontally to create 4 thinner cutlets.
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Season both sides of the chicken with salt, pepper, paprika, garlic powder, and onion powder.
Step 2: Set Up the Breading Station
3. In one bowl, whisk together flour and cornstarch.
4. In another bowl, whisk eggs with 2 tbsp of water.
5. Dip each chicken cutlet in the flour mixture, then into the egg wash, and back into the flour mixture for a double crunch coating.
Step 3: Fry the Chicken
6. Heat about ½ inch of oil in a large skillet over medium heat.
7. Once hot (about 350°F), add chicken cutlets, two at a time to avoid overcrowding.
8. Fry for 4–5 minutes per side until golden brown and fully cooked (internal temp 165°F).
9. Transfer to a paper towel-lined plate to drain. Repeat with remaining cutlets.
Step 4: Make the Honey Garlic Sauce
10. In a saucepan, heat olive oil over medium heat.
11. Add minced garlic and sauté for 30–45 seconds until fragrant (don’t burn it).
12. Stir in honey, soy sauce, and vinegar. Bring to a gentle simmer.
13. For a thicker glaze, mix 1 tbsp cornstarch with 1 tbsp water, then whisk into the sauce and simmer for 2–3 more minutes until thickened.
Step 5: Glaze the Chicken
14. Once the sauce is ready, either spoon it generously over the chicken or briefly dip each piece into the saucepan to coat both sides.
Step 6: Garnish & Serve
15. Sprinkle with fresh parsley, green onions, or sesame seeds.
16. Serve immediately over steamed rice or mashed potatoes with your favorite veggies on the side.
Notes
Cut Evenly – Slicing chicken into even cutlets ensures faster, even cooking.
Double Dip for Extra Crunch – The second flour coating locks in crispiness.
Use the Right Oil Temp – Too hot and the coating burns, too cold and it gets soggy—aim for 350°F.
Don’t Crowd the Pan – Fry in batches to maintain oil temperature.
Let It Rest – Drain fried chicken on paper towels to stay crisp before adding sauce.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Cuisine: American