Chicken Breasts are all about contrast: super crunchy, golden chicken cutlets on the outside, juicy and tender on the
inside, finished with a honey garlic sauce that’s sweet, savory, and lightly tangy. It tastes like a restaurant-style
favorite, but it’s totally doable at home—no complicated steps, just smart technique.
Chicken
- 2 large chicken breasts (cut in half horizontally to make 4 cutlets)
- 1/2 tsp salt
- 1/2 tsp black pepper
- 1/2 tsp garlic powder
- 1/2 tsp paprika (optional)
Double Crunch Coating
- 1 cup all-purpose flour
- 1/2 cup cornstarch (key for crunch)
- 1 tsp baking powder (light, crisp texture)
- 1 tsp salt
- 1/2 tsp black pepper
- 1 tsp garlic powder
- 1 tsp onion powder
- 2 large eggs
- 2 tbsp milk (or water)
- Oil for frying (vegetable/canola; enough for 1/2 inch in pan)
