Double Crunch Honey Garlic Chicken Breasts is the recipe everyone is talking about. With over 2 million views, this super crunchy, double-dipped chicken breast recipe with an easy honey garlic sauce has become a viral sensation for good reason. Imagine juicy, perfectly seasoned chicken coated in a deeply crispy crust that stays crunchy even under a sticky, sweet, savory sauce. Whether you are cooking for a busy weeknight meal or impressing guests, this dish delivers bold flavor and irresistible texture with every bite. In this post, you will learn exactly how to make this beloved recipe step by step, plus tips, variations, and answers to the most common questions.
Why You’ll Love These Double Crunch Honey Garlic Chicken Breasts
One bite of these Double Crunch Honey Garlic Chicken Breasts and you will understand the hype. The secret is in the double dredge technique that creates an ultra-crispy crust that does not sog easily once sauced. The honey garlic sauce strikes the perfect balance of sweet and savory with just a hint of heat, elevating the chicken to restaurant-level deliciousness at home. Best of all, the recipe comes together quickly and with simple ingredients you likely already have in your pantry. It’s comfort food with a gourmet twist that delights both adults and kids alike.
Ingredients
Here is everything you need to make this unforgettable chicken:
For the chicken and crust
- 4 large boneless skinless chicken breasts
- 2 cups all-purpose flour
- 4 teaspoons salt
- 4 teaspoons black pepper
- 3 tablespoons ground ginger
- 1 tablespoon freshly ground nutmeg
- 2 teaspoons ground thyme
- 2 teaspoons ground sage
- 1 teaspoon cayenne pepper
- 2 tablespoons paprika
- 4 large eggs
- 8 tablespoons water
- Canola oil for frying
For the honey garlic sauce
- 2 tablespoons olive oil
- 3–4 cloves garlic finely minced
- 1 cup honey
- 1/4 cup low sodium soy sauce
- 1 teaspoon ground black pepper
Step-by-Step: How to Make Double Crunch Honey Garlic Chicken Breasts
Follow these steps for perfectly crispy, flavorful chicken every time:
- Prepare the chicken
Place each chicken breast between two sheets of plastic wrap. Using a meat mallet, pound to an even 1/2 inch thickness. This ensures even cooking. Alternatively slice each breast horizontally to create thinner cutlets. - Mix the seasoned flour
In a large bowl, combine the flour, salt, black pepper, ground ginger, nutmeg, thyme, sage, paprika, and cayenne. Sifting the mixture helps distribute seasonings evenly. - Make the egg wash
In a separate bowl, whisk together the eggs and water until smooth. - Double dredge the chicken
Season the chicken breasts lightly with salt and pepper. Dip each breast first into the seasoned flour, making sure it is well coated. Next, dip into the egg wash, then back into the flour mixture again. Press the flour mixture into the meat so it adheres well. This double coating creates the signature extra crunch. - Heat the oil
Pour canola oil into a large skillet to a depth of about 1/2 inch and heat over medium-high heat. The oil should reach around 350°F (175°C). You can test with a small pinch of flour — if it sizzles, it’s ready. If the oil is overheated, the coating may burn before the chicken is fully cooked. - Fry the chicken
Carefully add the coated chicken breasts to the hot oil. Fry about 3–4 minutes per side, until golden brown and cooked through. The internal temperature should reach 165°F (74°C). Transfer cooked chicken to a paper towel-lined plate to drain excess oil. - Make the honey garlic sauce
Warm the olive oil in a small saucepan over medium heat. Stir in the minced garlic and sauté just until aromatic, around 30 seconds. Pour in the honey, soy sauce, and ground black pepper. Stir and cook for 2–3 minutes until the sauce slightly thickens. - Coat the chicken
Place the crispy chicken breasts on a serving platter. Pour the warm honey garlic sauce over the top, making sure each piece gets a generous coating. - Serve immediately
This chicken is best when served fresh and crispy. Top with freshly chopped green onions or a sprinkle of sesame seeds, if you like.
Helpful Tips
- Don’t skip pounding the chicken: Even thickness ensures tender juiciness and faster, even cooking.
- Oil temperature matters: If the oil is too cool, the crust will be greasy. Too hot and the outside may burn before the inside cooks. Use a thermometer if possible.
- Dry hands = better crunch: Pat the chicken dry with paper towels before dredging to help the coating stick.
- Don’t overcrowd the pan: Fry in batches so the oil temperature stays consistent and chicken stays crispy.
- Rest briefly before saucing: Let the chicken rest a minute after frying so the steam doesn’t soften the crust when the sauce hits.
Substitutions And Variations
This versatile recipe adapts easily based on what you have and your preferences:
- Spice it up: Add a pinch of cayenne or chili flakes to the honey garlic sauce for heat.
- Gluten-free: Use a gluten-free flour blend for the crust and tamari in place of soy sauce.
- Air fryer option: Spray coated chicken with oil and air fry at 400°F for 10–12 minutes, flipping halfway, for a lighter crisp.
- Asian fusion twist: Add a splash of rice vinegar and sesame oil to the honey garlic sauce.
- Herb variations: Swap thyme and sage for Italian seasoning or add smoked paprika for a smoky note.
- Sweet swap: Replace honey with maple syrup for a rich, aromatic coating.
Storage Instructions
Keeping the crunch after storing is tricky, but still possible:
Refrigerator
Place leftover chicken in an airtight container and refrigerate for up to 3 days. Store the sauce separately if possible. Reheat in an oven or air fryer at 350°F for 10–12 minutes to restore crispiness.
Freezer
Freeze cooked chicken without sauce in a freezer-safe bag up to 2 months. Thaw overnight in the fridge. Reheat in the oven or air fryer to maintain texture. Warm the sauce on the stovetop and pour over after reheating.
Note: The honey garlic sauce can be stored in the fridge for up to 5 days. Warm gently before serving.
Nutritional Information
Exact nutritional values vary based on portion size and frying method, but here is an approximate breakdown per serving (1 chicken breast with sauce):
- Calories: ~550–700
- Protein: ~45–55g
- Carbohydrates: ~40–55g
- Fat: ~25–35g
- Sodium: ~900–1,200mg
This dish is high in protein and rich in flavor, but also higher in calories and sodium due to frying and the honey garlic sauce. You can reduce calories by choosing an air fryer method and using less sauce.
Serving Suggestions
These Double Crunch Honey Garlic Chicken Breasts pair beautifully with:
- Steamed jasmine rice or fried rice for classic comfort.
- Garlic mashed potatoes to soak up extra sauce.
- Stir-fried vegetables like broccoli, peppers, and snap peas for freshness.
- Coleslaw or a crisp green salad to balance richness.
- Noodles with sesame and scallions for an Asian-inspired meal.
Garnish with sesame seeds, sliced green onions, or a squeeze of lime to add brightness.
Frequently Asked Questions About Double Crunch Honey Garlic Chicken Breasts
Can I bake this instead of frying?
Yes. For a lighter version, bake at 425°F on a parchment-lined sheet for about 20 minutes, flipping halfway. Spray the chicken with oil to help the crust crisp. The texture will be slightly different than deep frying but still delicious.
Why is my coating not crunchy after saucing?
The sauce can soften the crust if the chicken is very hot. Let the chicken rest a minute so the outer steam escapes before saucing. Also avoid pooling sauce; lightly toss or drizzle.
Can I use chicken thighs?
Boneless skinless thighs work well with this method and are naturally juicier. Adjust cook time slightly; thighs may need a few extra minutes due to thickness.
How do I make the sauce thicker?
Simmer a few extra minutes until reduced. You can also mix a small slurry of cornstarch and water and whisk into the simmering sauce.
Is this recipe freezer friendly?
Cooked, unsauced chicken freezes well. Freeze separately from the sauce and reheat both components before serving.
Final Thoughts
Thanks for reading and trying out this beloved Double Crunch Honey Garlic Chicken Breasts recipe. It brings together irresistible crunch, bold seasoning, and a sticky honey garlic glaze that turns everyday chicken into something special. I love how easy it is to pull off restaurant-style texture right in your kitchen. From family dinners to weekend gatherings, this dish shines every time. Enjoy the delightful crunch and rich flavors, and thank you for being part of our food-loving community. Happy cooking!
Print
Double Crunch Honey Garlic Chicken Breasts
- Total Time: 30 minutes
- Yield: 4 servings 1x
Description
Double Crunch Honey Garlic Chicken Breasts are ultra crispy, double breaded, and coated in a sticky sweet garlic soy glaze. This easy 30-minute recipe is loaded with bold flavor and crunch in every bite. Perfect for busy weeknights or weekend dinners. Make it today and wow your crowd!
Ingredients
For the Chicken:
4 large boneless skinless chicken breasts
2 cups all-purpose flour
4 tsp salt
4 tsp black pepper
3 tbsp ground ginger
1 tbsp freshly ground nutmeg
2 tsp ground thyme
2 tsp ground sage
1 tsp cayenne pepper
2 tbsp paprika
4 large eggs
8 tbsp water
Canola oil for frying
For the Honey Garlic Sauce:
2 tbsp olive oil
3–4 garlic cloves, minced
1 cup honey
1/4 cup low sodium soy sauce
1 tsp ground black pepper
Instructions
Follow these steps for perfectly crispy, flavorful chicken every time:
- Prepare the chicken
Place each chicken breast between two sheets of plastic wrap. Using a meat mallet, pound to an even 1/2 inch thickness. This ensures even cooking. Alternatively slice each breast horizontally to create thinner cutlets. - Mix the seasoned flour
In a large bowl, combine the flour, salt, black pepper, ground ginger, nutmeg, thyme, sage, paprika, and cayenne. Sifting the mixture helps distribute seasonings evenly. - Make the egg wash
In a separate bowl, whisk together the eggs and water until smooth. - Double dredge the chicken
Season the chicken breasts lightly with salt and pepper. Dip each breast first into the seasoned flour, making sure it is well coated. Next, dip into the egg wash, then back into the flour mixture again. Press the flour mixture into the meat so it adheres well. This double coating creates the signature extra crunch. - Heat the oil
Pour canola oil into a large skillet to a depth of about 1/2 inch and heat over medium-high heat. The oil should reach around 350°F (175°C). You can test with a small pinch of flour — if it sizzles, it’s ready. If the oil is overheated, the coating may burn before the chicken is fully cooked. - Fry the chicken
Carefully add the coated chicken breasts to the hot oil. Fry about 3–4 minutes per side, until golden brown and cooked through. The internal temperature should reach 165°F (74°C). Transfer cooked chicken to a paper towel-lined plate to drain excess oil. - Make the honey garlic sauce
Warm the olive oil in a small saucepan over medium heat. Stir in the minced garlic and sauté just until aromatic, around 30 seconds. Pour in the honey, soy sauce, and ground black pepper. Stir and cook for 2–3 minutes until the sauce slightly thickens. - Coat the chicken
Place the crispy chicken breasts on a serving platter. Pour the warm honey garlic sauce over the top, making sure each piece gets a generous coating. - Serve immediately
This chicken is best when served fresh and crispy. Top with freshly chopped green onions or a sprinkle of sesame seeds, if you like.
Notes
Pounding or slicing chicken ensures even cooking and crisp texture.
Fry in small batches to maintain oil temperature.
Store sauce and chicken separately for best results.
To reheat: Use oven or air fryer at 350°F to keep crust crispy.
Great served over rice, noodles, or with veggies.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Dinner
- Method: Frying
- Cuisine: North American / Asian fusion
Nutrition
- Serving Size: 1 chicken breast with sauce
- Calories: ~650
- Sugar: ~25g
- Carbohydrates: ~45g
- Protein: ~50g