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Double Crunch Honey Garlic Chicken Breasts

Double crunch honey garlic chicken breasts with a double-dipped, extra-thick coating that turns deeply golden and shatters at the first bite. Pan-fried chicken is drenched in a sticky honey garlic sauce that lightly thickens for a glossy glaze.
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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: 780
Ingredients Equipment Method Notes

Ingredients
  

Chicken coating (double crunch)
  • 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.
  • 0.5 vegetable oil For pan-frying (heat to maintain about 350°F during frying).
Honey garlic sauce
  • 0.33 cup honey
  • 4 garlic cloves Minced.
  • 3 tbsp soy sauce
  • 2 tbsp butter
  • 1 tbsp apple cider vinegar
  • 0.25 sesame seeds For garnish.
  • 0.25 green onions For garnish, sliced.

Equipment

  • 1 cast iron skillet

Method
 

Make the double-crunch breading
  1. Mix all-purpose flour, garlic powder, onion powder, smoked paprika, salt, and pepper in a dredging bowl.
  2. Dredge each pounded chicken breast in the seasoned flour until fully coated.
  3. Dip the floured chicken into the beaten eggs, letting excess drip off.
  4. Dredge the chicken in flour again to form an extra-crisp, double-coated layer.
Pan-fry until golden and cooked through
  1. Heat 1/2 inch of vegetable oil in a large cast iron skillet over medium-high heat to 350°F.
  2. Pan-fry chicken for 5-6 minutes per side until golden, crunchy, and an internal temperature reaches 165°F.
  3. Drain the chicken briefly on a rack or paper towels to remove excess oil.
Simmer honey garlic glaze and coat
  1. Simmer honey, minced garlic, soy sauce, butter, and apple cider vinegar in a saucepan over medium heat for 3-4 minutes until slightly thickened and glossy.
  2. Pour the honey garlic sauce over the hot crispy chicken so it drips and glazes immediately.
  3. Garnish with sesame seeds and sliced green onions.
  4. Serve immediately over rice.

Notes

For the shatter-crisp crust, keep the oil close to 350°F and avoid crowding the skillet so the coating stays crisp. Refrigerate leftovers in a covered container up to 3 days; reheat in a 400°F oven until hot and re-crisping. Freezing is not recommended because the double coating can lose crunch. For a gluten-free option, use a 1:1 gluten-free all-purpose flour blend for the dredge (and ensure soy sauce is gluten-free).