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Double Crunch Honey Garlic Chicken Breasts

Double crunch honey garlic chicken with an extra-thick double-dipped coating that turns golden and shattery, then gets drenched in a sticky honey-garlic glaze. Pan-fried in a cast iron skillet until 165°F inside for crispy chicken honey garlic flavor in every 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: 730
Ingredients Equipment Method Notes

Ingredients
  

Chicken and coating
  • 4 boneless skinless chicken breasts Pounded to an even thickness for quick, even frying.
  • 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 for dipping.
  • 1 vegetable oil For pan-frying; heat about 1/2 inch deep.
Honey garlic sauce
  • 0.33 cup honey For the sticky honey garlic sauce.
  • 4 garlic cloves Minced.
  • 3 tbsp soy sauce
  • 2 tbsp butter
  • 1 tbsp apple cider vinegar
Garnish
  • 1 sesame seeds For sprinkling.
  • 1 green onions Sliced, for garnish.

Equipment

  • 1 Cast iron skillet
  • 1 saucepan

Method
 

Double-crunch coating
  1. Mix the all-purpose flour with garlic powder, onion powder, smoked paprika, salt, and pepper in a dredging bowl until evenly combined.
  2. Dredge each pounded chicken breast in the seasoned flour, shaking off the excess.
  3. Dip the coated chicken into the beaten large eggs, coating it fully.
  4. Dredge the chicken in the seasoned flour again to create the double-crunch layer.
Pan-fry until golden and 165°F
  1. Heat vegetable oil in a large cast iron skillet over medium-high heat until it reaches about 350°F with roughly 1/2 inch of oil.
  2. Pan-fry the chicken for 5-6 minutes per side until golden, crunchy, and cooked through to an internal temperature of 165°F.
  3. Transfer the chicken to a drain briefly to remove excess oil.
Sticky honey garlic sauce and serve
  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.
  2. Pour the honey garlic sauce over the hot crispy chicken so the coating stays ultra-crisp.
  3. Garnish with sesame seeds and sliced green onions and serve immediately.

Notes

Pro tip: keep the chicken hot and fry until the center hits 165°F, then sauce right away so the extra crispy chicken honey garlic coating shatters at the first bite. Store leftovers in the refrigerator up to 3 days; the crust will soften (no freezer recommended for best crunch). If you want a lower-sodium option, swap in reduced-sodium soy sauce for the honey garlic sauce.