Double Crunch Honey Garlic Chicken Breasts are a mouthwatering combination of crispy, crunchy coating and sticky-sweet garlic honey glaze, resulting in a flavor-packed dish that’s sure to impress.
The chicken breasts are first coated in a seasoned flour mixture, then dipped in a batter typically made with eggs and buttermilk, before being coated again in a seasoned breadcrumb mixture. This double-coating process creates a super crispy outer layer when the chicken is baked or fried.
Once cooked to golden perfection, the chicken breasts are brushed with a luscious honey garlic sauce, made from a blend of honey, garlic, soy sauce, and other savory ingredients. This sticky glaze adds a delightful sweetness with a hint of savory garlic, complementing the crispy chicken perfectly.
The result is a tantalizing combination of textures and flavors – crunchy on the outside, tender and juicy on the inside, with a delicious balance of sweet and savory notes. Double Crunch Honey Garlic Chicken Breasts are a crowd-pleasing dish that’s perfect for any occasion.
Ingredients:
– 4 large boneless skinless chicken breasts
– 2 cups flour
– 4 tsp black pepper
– 3 tbsp ground ginger
– 1 tbsp freshly ground nutmeg
– 2 tsp ground thyme
– 2 tsp ground sage
– 1 tsp cayenne pepper
– 2 tbsp paprika
– 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:
1. 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.
2. Sift together the flour, salt, black pepper, ground ginger, nutmeg, thyme, sage, paprika, and cayenne pepper. Divide the mixture in half. Store 1/2 in a Ziploc bag in the freezer for future use.
3. Make an egg wash by whisking together the eggs and water.
4. Season the chicken breasts with salt and pepper, then dip each breast in the flour and spice mixture. Dip the breast into the egg wash and then a final time into the flour and spice mix, pressing the mix into the meat to ensure good contact.
5. Heat a skillet on the stove with about a half inch of canola oil covering the bottom. Carefully regulate the temperature to prevent the chicken from browning too quickly. Fry the chicken for about 4-5 minutes per side until golden brown and crispy. Drain on a wire rack.
6. In a medium saucepan, heat olive oil and minced garlic over medium heat until softened. Add honey, soy sauce, and black pepper. Simmer for 5-10 minutes, then remove from heat and allow to cool.
7. Serve the cooked chicken breasts with the honey garlic sauce.
To make the oven-baked version:
1. Preheat oven to 425F and heat a baking sheet in the oven.
2. Dip chicken pieces as instructed and lay them out on a lightly floured cutting board.
3. Lightly oil the bottom of the heated baking pan with canola oil.
4. Transfer chicken pieces to the pan, ensuring they do not touch each other.
5. Spray the tops of the chicken pieces with vegetable oil.
6. Bake for 15 minutes, then flip the pieces and bake for an additional 10-15 minutes until browned and crispy.
7. Serve immediately with the honey garlic sauce.
