Double Crunch Honey Garlic Chicken

This chicken was absolutely amazing!  Usually, I don’t find coated, fried chicken recipes worth the hassle and mess, but this was 100% worth it.  And actually, it wasn’t much of a hassle at all.  The coating is thick and crunchy, and the honey garlic sauce adds a terrific sweet and sour flavor.  The key is pounding the chicken breasts to an even 1/2 inch thickness, which ensures they will cook through in the short amount of frying time.  Needless to say, this chicken was a huge hit with my family and will definitely be going into the regular rotation.

Double Crunch Honey Garlic Chicken
Double Crunch Honey Garlic Chicken
Serves 4
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Prep Time
15 min
Cook Time
10 min
Total Time
25 min
Prep Time
15 min
Cook Time
10 min
Total Time
25 min
  1. Ingredients
For the chicken
  1. 4 boneless skinless chicken breasts
  2. 1 cup flour
  3. 2 teaspoons salt
  4. 2 teaspoons pepper
  5. 1 tablespoon ground ginger
  6. 1 tablespoon ground nutmeg
  7. 1 teaspoon ground thyme
  8. 1 teaspoon ground sage
  9. 1/2 teaspoon cayenne pepper
  10. 2 eggs
  11. 4 tablespoons water
  12. 1/4 cup canola oil, for cooking chicken
For the honey garlic sauce
  1. 2 tablespoons olive oil
  2. 3-4 cloves minced garlic
  3. 1 cup honey
  4. 1/4 cup low sodium soy sauce
  5. 1/2 teaspoon pepper
  1. Place the chicken breasts between two sheets of wax paper and pound with a meat mallet to an even 1/2 inch thickness.
  2. In a medium shallow dish, combine the flour, salt, pepper, ginger, nutmeg, thyme, sage and cayenne pepper.
  3. In another shallow dish, whisk together the eggs and water.
  4. In a medium bowl, combine the ingredients for the sauce and mix well. Set aside.
  5. Preheat the oil in a large frying pan over medium heat.
  6. Dip the chicken into the flour mixture, then the egg wash. Return the chicken to the flour mixture and coat again, pressing on the flour to coat well.
  7. Place the chicken in the hot oil and fry for 4-5 minutes per side, until golden brown. Drain on paper towels.
  8. Dip the cooked chicken into the honey garlic sauce and serve.
Let's Dish Recipes
Who Dished It Up First: Adapted from Rock Recipes



  1. I saw this chicken on pinterest last night and vowed to make it this week. Glad to get another opinion- it sounds marvelous! 🙂

  2. Yum – we might have to try this!

  3. Another yummy recipe to put on the menu. Would chicken tenders work? Would I need to pound them? They are pretty thin. Just wondering. Have a great day.

  4. Looks so yummy! I will be trying this one out! Pinning it!

  5. Looks delish! Though it seems like pretty much every comment you get on your blog must say the same thing 🙂 YUMMO! 🙂

  6. Hi there. The current Food on Friday on Carole’s Chatter is collecting links to dishes using garlic. I do hope you link this in. This is the link . Please do check out some of the other links – there are a lot of good ones already. Cheers

  7. I made this today and it was DELICIOUS. Everyone should try this recipe! Thank you!!!

  8. Despite the hubby forgetting to double dip the chicken, this turned out excellent! The breading alone is packed with so much flavor. We ended up cutting the breasts into chicken strips before pounding them out. Also, we determined that the amount of sauce (at least for our preferences) could be cut in half. We have so much left over that I’m basting it over grilled shrimp today!

  9. If the chicken was cut into finger sized pieces I think it would make a tasty party dish. Sounds delicious. Must try it.

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