February 18th, 2013

Double Crunch Honey Garlic Chicken

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This Double Crunch Honey Garlic Chicken was absolutely amazing!  Usually, I don’t find coated, fried chicken recipes worth the hassle and mess, but this was 100% worth it.

Double Crunch Honey Garlic Chicken

And actually, it wasn’t much of a hassle at all.

Just be sure to pound your chicken breasts to a uniform thickness, so they cook quickly and evenly. It really makes a difference.

The coating on this chicken is fabulous-thick and crunchy, just the way I like it.

And the honey garlic sauce adds a terrific sweet and sour flavor.  

To say this chicken was a huge hit with my family would be a big understatement. It will definitely be going into the regular rotation.

Double Crunch Honey Garlic Chicken

Tender chicken breast, breaded, fried, then coated in honey garlic sauce!


    For the chicken

    • 4 boneless skinless chicken breasts
    • 1 cup flour
    • 2 teaspoons salt
    • 2 teaspoons pepper
    • 1 tablespoon ground ginger
    • 1 tablespoon ground nutmeg
    • 1 teaspoon ground thyme
    • 1 teaspoon ground sage
    • 1/2 teaspoon cayenne pepper
    • 2 eggs
    • 4 tablespoons water
    • 1/4 cup canola oil, for cooking chicken

    For the honey garlic sauce

    • 2 tablespoons olive oil
    • 3-4 cloves minced garlic
    • 1 cup honey
    • 1/4 cup low sodium soy sauce
    • 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.
    1 review

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    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.

    10. Didn’t bother to credit the original source?

    11. Apologies, not enough coffee this morning. It is at the end as you know.


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