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Double Crunch Honey Garlic Chicken Breasts

Double crunch honey garlic chicken breasts with a double-dipped, shatter-crisp coating and a sticky honey garlic glaze. Pan-fried in a cast iron skillet until golden, then drenched in a quick honey-garlic sauce that clings and glistens.
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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: 680
Ingredients Equipment Method Notes

Ingredients
  

Double crunch chicken 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 large eggs Beaten
Pan-frying
  • 1 vegetable oil For pan-frying
  • 1 sesame seeds For garnish
  • 1 green onions For garnish
Honey garlic sauce
  • 0.3333 cup honey
  • 4 garlic minced
  • 3 tbsp soy sauce
  • 2 tbsp butter
  • 1 tbsp apple cider vinegar

Equipment

  • 1 cast iron skillet
  • 1 saucepan

Method
 

Double-dipped coating
  1. Mix the all-purpose flour with garlic powder, onion powder, smoked paprika, salt, and pepper in a shallow bowl until evenly colored.
  2. Dredge the boneless skinless chicken breasts in the seasoned flour, shaking off excess.
  3. Dip the flour-coated chicken into the beaten large eggs.
  4. Dredge the egg-dipped chicken back into the seasoned flour again for a thick double-crunch coat.
Pan-fry until ultra-crisp
  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, flipping once for even browning.
  3. Continue cooking until the internal temperature reaches 165°F, then drain the chicken briefly on a rack or paper to remove excess oil.
Honey garlic glaze and serve
  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 the coating shatters at the first bite.
  3. Garnish with sesame seeds and sliced green onions, then serve immediately.

Notes

Pro tip: pound the chicken to an even thickness so it fries uniformly and stays juicy under the double coating. Refrigerate leftovers in a sealed container for up to 3 days; re-crisp in a hot oven or skillet briefly. Freezing is not recommended because the double-crunch coating can soften. For a lower-sodium swap, use low-sodium soy sauce in the honey garlic sauce.