These Double Crunch Honey Garlic Chicken Breasts are a perfect blend of crispy, tender, and savory-sweet flavors. The crispy coating and delicious honey garlic sauce make this dish a showstopper. Whether it’s for a family dinner or a special treat, this recipe is sure to impress!
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
For the Chicken:
4 boneless, skinless chicken breasts
1 cup all-purpose flour
1 teaspoon garlic powder
1/2 teaspoon salt
1 teaspoon onion powder
1/2 teaspoon black pepper
1 egg, beaten
1 cup breadcrumbs
1/2 cup panko breadcrumbs
1/4 cup vegetable oil (for frying)
For the Honey Garlic Sauce:
1/4 cup honey
3 tablespoons soy sauce
2 cloves garlic, minced
1 tablespoon rice vinegar
1 teaspoon cornstarch mixed with 1 tablespoon water (optional, for thickening)
Directions
Preheat the oven to 375°F (190°C).
In a shallow bowl, combine the flour, garlic powder, onion powder, salt, and pepper.
Then In another shallow bowl, beat the egg.
In a third bowl, combine the breadcrumbs and panko.
Dredge each chicken breast first in the flour mixture, then dip it in the beaten egg, and finally coat it with the breadcrumb mixture. I press the breadcrumbs firmly onto the chicken to ensure an even coating.
Heat the vegetable oil in a large skillet over medium-high heat. Once the oil is hot, carefully add the chicken breasts and cook for 3-4 minutes on each side, or until golden brown and crispy.
Transfer the chicken to a baking sheet and bake for 15-20 minutes, or until the internal temperature reaches 165°F (75°C).
While the chicken bakes, prepare the honey garlic sauce. In a small saucepan, combine the honey, soy sauce, garlic, and rice vinegar. Bring to a simmer over medium heat. If you want a thicker sauce, whisk in the cornstarch mixture and cook for 1-2 minutes until thickened.
Once the chicken is done baking, remove it from the oven and drizzle the honey garlic sauce over the top. Serve immediately.
Servings and Timing
Servings: 4 servings
Prep Time: 15 minutes
Cooking Time: 25 minutes
Total Time: 40 minutes
Variations
Add some spice: If you enjoy a little heat, try adding a pinch of red pepper flakes to the honey garlic sauce for a spicy kick.
Use different breadcrumbs: Instead of panko, you can try using seasoned breadcrumbs for an extra flavor boost.
Swap out the protein: This recipe isn’t limited to chicken breasts. You can also use chicken thighs or even pork chops for a variation.
Storage/Reheating
Storage: I recommend storing any leftover chicken in an airtight container in the fridge for up to 3-4 days.
Reheating: To keep the crispy texture, I like reheating the chicken in the oven at 350°F (175°C) for about 10 minutes or until heated through. You can also microwave it, but the coating may lose some of its crispiness.
FAQs
How do I ensure the chicken stays crispy?
I find that coating the chicken properly with the breadcrumb mixture and frying it until golden before baking helps it retain its crispy texture. The key is to make sure the breadcrumbs are firmly pressed onto the chicken.
Can I use boneless skinless chicken thighs instead of breasts?
Yes, boneless skinless chicken thighs work great for this recipe! They’ll be just as juicy and tender, but you may need to adjust the cooking time slightly, as thighs might take a bit longer to cook.
How do I make the sauce thicker?
If you prefer a thicker sauce, mix cornstarch with water and whisk it into the sauce as it simmers. Cook for a minute or two until it reaches the desired consistency.
Can I prepare the honey garlic sauce in advance?
Yes, you can prepare the honey garlic sauce ahead of time and store it in the fridge for up to a week. Just warm it up before drizzling over the chicken.
Can I make this recipe gluten-free?
Absolutely! You can substitute the flour and breadcrumbs with gluten-free alternatives, such as gluten-free all-purpose flour and gluten-free breadcrumbs, to make this dish gluten-free.
Conclusion
These Double Crunch Honey Garlic Chicken Breasts are the perfect combination of crispy, tender, and savory-sweet goodness. The honey garlic sauce takes the dish to the next level, making it a delightful option for any meal. Whether you’re cooking for a family dinner or just treating yourself to something special, this recipe won’t disappoint. It’s simple to make, full of flavor, and guaranteed to be a hit with anyone who tries it!
Recipe:
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Double Crunch Honey Garlic Chicken Breasts
- Total Time: 40 minutes
- Yield: 4 servings
- Diet: Gluten Free
Description
These Double Crunch Honey Garlic Chicken Breasts are a perfect blend of crispy, tender, and savory-sweet flavors, featuring a crispy breadcrumb coating and a delicious honey garlic sauce. Ideal for family dinners or special occasions.
Ingredients
4 boneless, skinless chicken breasts
1 cup all-purpose flour
1 teaspoon garlic powder
1 teaspoon onion powder
1/2 teaspoon salt
1/2 teaspoon black pepper
1 egg, beaten
1 cup breadcrumbs
1/2 cup panko breadcrumbs
1/4 cup vegetable oil (for frying)
1/4 cup honey
3 tablespoons soy sauce
2 cloves garlic, minced
1 tablespoon rice vinegar
1 teaspoon cornstarch mixed with 1 tablespoon water (optional, for thickening)
Instructions
- Preheat the oven to 375°F (190°C).
- In a shallow bowl, combine the flour, garlic powder, onion powder, salt, and pepper.
- In another shallow bowl, beat the egg.
- In a third bowl, combine the breadcrumbs and panko.
- Dredge each chicken breast first in the flour mixture, then dip it in the beaten egg, and finally coat it with the breadcrumb mixture, pressing the breadcrumbs firmly onto the chicken.
- Heat the vegetable oil in a large skillet over medium-high heat. Once the oil is hot, carefully add the chicken breasts and cook for 3-4 minutes on each side, or until golden brown and crispy.
- Transfer the chicken to a baking sheet and bake for 15-20 minutes, or until the internal temperature reaches 165°F (75°C).
- While the chicken bakes, prepare the honey garlic sauce. In a small saucepan, combine the honey, soy sauce, garlic, and rice vinegar. Bring to a simmer over medium heat. If you want a thicker sauce, whisk in the cornstarch mixture and cook for 1-2 minutes until thickened.
- Once the chicken is done baking, remove it from the oven and drizzle the honey garlic sauce over the top. Serve immediately.
Notes
For a spicy kick, add a pinch of red pepper flakes to the honey garlic sauce.
Use seasoned breadcrumbs for an extra flavor boost instead of plain panko.
This recipe can also be made with chicken thighs or pork chops for variation.
Store leftovers in an airtight container in the fridge for up to 3-4 days. Reheat in the oven to retain the crispy texture.
Substitute gluten-free breadcrumbs and flour to make the recipe gluten-free.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Main Course
- Method: Frying and Baking
- Cuisine: American
Nutrition
- Serving Size: 1 piece
- Calories: 400
- Sugar: 12g
- Sodium: 750mg
- Fat: 18g
- Saturated Fat: 3g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 32g
- Fiber: 2g
- Protein: 30g
- Cholesterol: 85mg
