Double Crunch Honey Garlic Chicken Breasts

Because the chicken breasts are pounded out to a 1/2 inch thickness, they fry up even faster than the pork chops while still providing a juicy chicken interior and a super crunchy exterior that has been such a big reason for this recipe’s popularity. A quick dip in the easily prepared honey garlic sauce adds a sweet and slightly salty finish that everyone just loves.



Double Crunch Honey Garlic Chicken Breasts
Prep Time
15 mins
Cook Time
15 mins
Total Time
30 mins

Double Crunch Honey Garlic Chicken Breasts - with over 2 Million views, this super crunchy double dipped chicken breast recipe with an easy honey garlic sauce is our most popular recipe ever.
Course: Main Course
Cuisine: Asian Inspired
Servings: 4 servings
Calories: 551 kcal

Ingredients

4 large boneless skinless chicken breasts
2 cups flour
4 tsp salt
4 tsp black pepper
3 tbsp ground ginger
1 tbsp freshly ground nutmeg
2 tsp ground thyme
2 tsp ground sage
2 tbsp paprika
1 tsp cayenne pepper
4 eggs
8 tbsp water
2 tbsp olive oil
3-4 cloves minced garlic
1 cup honey
1/4 cup soy sauce low sodium soy sauce is best
1 tsp ground black pepper
canola oil for frying

Instructions


  • Place the chicken breasts between 2 sheets of plastic wrap and using a meat mallet, pound the meat to an even 1/2 inch thickness. Alternatively, you can slice the breasts by placing them flat on a cutting board and using a very sharp knife to slice them into halves horizontally.
  • Sift together the flour, salt, black pepper, ground ginger, nutmeg, thyme, sage paprika and cayenne pepper. NOTE: This flour and spice dredge mix is sufficient for two batches of this chicken recipe so divide the batch and store 1/2 in a Ziploc bag in the freezer. I always like to make enough for next time...and there's always a next time with this recipe.
  • Make an egg wash by whisking together the eggs and water.
  • Season the chicken breasts with salt and pepper, then dip the meat in the flour and spice mixture. Dip the breast into the eggwash and then a final time into the flour and spice mix, pressing the mix into the meat to get good contact.
  • Heat a skillet on the stove with about a half inch of canola oil covering the bottom. You will want to carefully regulate the temperature here so that the chicken does not brown too quickly. The thinness of the breast meat practically guarantees that it will be fully cooked by the time the outside is browned. I find just below medium heat works well. I use a burner setting of about 4 1/2 out of 10 on the dial and fry them gently for about 4 or 5 minutes per side until golden brown and crispy.
  • Drain on a wire rack for a couple of minutes before dipping the cooked breasts into the Honey Garlic Sauce. Serve with noodles or rice.
  • To make the Honey Garlic Sauce:
  • In a medium saucepan add the 2 tbsp olive oil and minced garlic. Cook over medium heat to soften the garlic but do not let it brown.
  • Add the honey, soy sauce and black pepper.
  • Simmer together for 5-10 minutes, remove from heat and allow to cool for a few minutes. Watch this carefully as it simmers because it can foam up over the pot very easily.


TO MAKE THE OVEN BAKED VERSION

Read Full Recipes >> rockrecipes.com/double-crunch-honey-garlic-chicken/

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