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Double Crunch Honey Garlic Chicken Breasts

Double Crunch Honey Garlic Chicken Breasts
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Double Crunch Honey Garlic Chicken Breasts combine a perfectly crispy double breaded crust with a sticky, sweet, and garlicky honey soy glaze. Easy to make with simple pantry staples, this dish delivers incredible texture and bold flavors, perfect for weeknight dinners, meal prep, or special occasions.

Ingredients

Scale

For the Chicken:

  • 2 boneless, skinless chicken breasts, pounded to about 1/2 inch thickness
  • 1 cup all-purpose flour (or gluten-free flour for gluten-free option)
  • 1 teaspoon garlic powder
  • 1 teaspoon paprika
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • 2 large eggs, beaten
  • 1 1/2 cups panko breadcrumbs (use gluten-free panko if needed)
  • Olive oil or vegetable oil, for frying

For the Honey Garlic Sauce:

  • 3 tablespoons butter
  • 3 cloves fresh garlic, minced
  • 1/4 cup honey
  • 2 tablespoons soy sauce

Instructions

  1. Prepare the Chicken: Pound the chicken breasts to an even thickness of about 1/2 inch to ensure fast, even cooking and tenderness. Pat dry with paper towels to help breading adhere better.
  2. Set Up Breading Stations: In one shallow bowl, mix the flour with garlic powder, paprika, salt, and pepper. In a second bowl, beat the eggs. In a third bowl, place the panko breadcrumbs. This setup allows layering for a double crunchy coating.
  3. First Coat and Dip: Dredge each chicken breast in the seasoned flour, shaking off any excess. Then dip into the beaten eggs to moisten, followed by pressing into the panko breadcrumbs. This forms the first crispy layer.
  4. The Second Crunch Layer: Repeat the dip back into the egg, then coat again with panko breadcrumbs. This double breading technique creates the signature extra crisp texture.
  5. Fry the Chicken: Heat oil in a large skillet over medium-high heat to about 350°F (175°C). Fry the chicken breasts for 4-5 minutes per side until golden brown and fully cooked through. Drain on a wire rack or paper towels to remove excess oil.
  6. Make the Honey Garlic Sauce: While the chicken is frying, melt butter in a small saucepan over medium heat. Add minced garlic and sauté for about 30 seconds until fragrant. Stir in honey and soy sauce and simmer for 2 minutes until the sauce thickens slightly and becomes glossy.
  7. Coat the Chicken: Gently toss the fried chicken breasts in the warm honey garlic sauce until they are fully coated and sticky, ensuring the breading stays crunchy.

Notes

  • Even thickness ensures chicken cooks evenly and stays juicy.
  • Double breading is key for the ultimate crunchy texture.
  • Maintain oil temperature around 350°F (175°C) to avoid greasy or burnt breading.
  • Panko breadcrumbs provide a crispier result than regular breadcrumbs.
  • Toss chicken in sauce immediately before serving to keep breading crunchy.
  • Use an air fryer for a lower-oil option while maintaining crispiness.

Nutrition

Keywords: honey garlic chicken, double breaded chicken, crispy chicken breasts, crunchy chicken, sticky honey garlic sauce, easy chicken recipe, pan-fried chicken

Find it online: https://mealsbymary.com/double-crunch-honey-garlic-chicken-breasts/