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Double Crunch Honey Garlic Chicken Breasts

Double crunch honey garlic chicken breasts with a double-dredged coating that stays impossibly crisp after pan-frying. Sticky honey garlic sauce is simmered until slightly thickened, then poured over hot chicken so the crust shatters at the first 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: 820
Ingredients Equipment Method Notes

Ingredients
  

Double-dipped crunchy chicken coating
  • 4 boneless skinless chicken breasts Pounded to even thickness for consistent cooking.
  • 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.
  • 0.5 vegetable oil For pan-frying (enough to reach 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
  • 1 saucepan

Method
 

Double-dip the chicken
  1. Mix all-purpose flour, garlic powder, onion powder, smoked paprika, salt, and pepper in a bowl until evenly combined, then dredge each chicken breast to coat thoroughly.
  2. Dip the coated chicken into beaten eggs, letting excess drip back, then dredge again in the seasoned flour for a second crunchy coat.
Pan-fry until deeply golden and crisp
  1. Heat vegetable oil in a large cast iron skillet over medium-high heat to 350°F and maintain 350°F before adding the chicken.
  2. Pan-fry the chicken for 5-6 minutes per side until golden, crunchy, and internal temperature reaches 165°F, then drain on a rack or paper towels.
Simmer honey garlic sauce and serve
  1. Simmer honey, garlic, soy sauce, butter, and apple cider vinegar in a saucepan over medium heat for 3-4 minutes until slightly thickened.
  2. Pour the hot honey garlic sauce over the hot crispy chicken right before serving.
  3. Garnish with sesame seeds and sliced green onions, then serve immediately over rice.

Notes

For maximum crunch, pound the chicken evenly and keep the oil at about 350°F so the crust sets quickly. Refrigerate leftovers in an airtight container up to 3 days; reheat in an oven or air fryer to help crisp the coating (freeze not recommended because the texture softens). If you want a lower-sodium option, use low-sodium soy sauce for the honey garlic sauce.