Double Crunch Honey Garlic Chicken Breasts (Extra Crispy + Sticky Sweet Sauce)

Instructions

1) Prep the chicken

1. Slice chicken breasts horizontally to create 4 thin cutlets.
2. Pat dry and season both sides with salt, pepper, garlic powder, and paprika (if using).

2) Set up the dredging station

1. In one bowl, whisk together flour, cornstarch, baking powder, salt, pepper, garlic powder, and onion powder.
2. In a second bowl, whisk eggs with milk.

3) Double coat for “double crunch”

1. Dredge a cutlet in dry mix, shaking off excess.
2. Dip into egg mixture.
3. Back into dry mix, pressing lightly so it really sticks (this is the crunch layer).
4. Place on a tray and repeat with remaining chicken.
5. Pro tip: Let coated chicken rest 5 minutes before frying—helps the crust set.

4) Fry until golden

1. Heat 1/2 inch oil in a large skillet over medium heat until shimmering.
2. Fry 2 cutlets at a time (don’t crowd) for 3–4 minutes per side, until deep golden.
3. Transfer to a rack (best) or paper towels to drain.

5) Make the honey garlic sauce

1. In a small saucepan over medium heat, combine honey, soy sauce, garlic, vinegar, and ketchup (if using).
2. Simmer 2–3 minutes.
3. If you want it thicker, stir in slurry and cook 30–60 seconds until glossy.
4. Turn off heat and stir in butter (optional) for a silky finish.

6) Serve

Drizzle sauce over the crispy chicken (or toss lightly if you don’t mind losing a little crunch). Garnish with
green onions and sesame seeds.

Serving & Storage

Serve With

• Steamed rice or fried rice
• Roasted broccoli, green beans, or stir-fry vegetables
• Mashed potatoes and a simple salad
• Coleslaw for a crunchy, cool side

Storage

• Refrigerate: Store chicken and sauce separately up to 3 days.
• Freeze: Freeze cooked chicken (unsauced) up to 2 months. Freeze sauce separately if desired.

Reheat

• Oven: 400°F (205°C) for 10–12 minutes to re-crisp.
• Air fryer: 375°F (190°C) for 6–8 minutes (best for crunch).
• Microwave: Works, but crust softens—use only if you’re in a rush.

Tips

• Cornstarch is the secret: It makes the crust lighter and crispier than flour alone.
• Don’t overcrowd: Crowding drops oil temp and makes breading soggy.
• Rest on a rack: Keeps the bottom crisp (paper towels can steam the crust).
• Sauce timing: Drizzle right before serving to keep maximum crunch.
• Oil temperature: Medium heat gives time to cook through without burning the crust.
• Thin cutlets cook best: They stay juicy and cook evenly.

Variations

• Air Fryer Version: Spray coated chicken with oil spray, air fry at 390°F (200°C) 10–12 minutes, flipping halfway.
• Baked Version: Bake on a rack at 425°F (220°C) 18–22 minutes, flipping once, then sauce.
• Spicy Honey Garlic: Add sriracha or chili garlic sauce to taste.
• Lemon Honey Garlic: Add 1 tbsp lemon juice and a little zest to the sauce.
• Honey Garlic Wings: Use wing pieces and fry/bake, then toss with sauce.
• Gluten-Free: Use gluten-free flour blend + tamari instead of soy sauce.

FAQ

Can I use chicken thighs?

Yes. Boneless thighs are juicy and delicious. Pound them to an even thickness so they cook evenly.

How do I keep the coating from falling off?

Pat the chicken dry, press the second coating firmly, let it rest 5 minutes before frying, and avoid flipping too often.

What oil is best for frying?

Use a neutral high-heat oil like canola, vegetable, or peanut oil.

Should I toss the chicken in sauce or drizzle it?

Drizzling keeps the crust crispest. Tossing coats more evenly but softens the crunch faster—still delicious either way.

Can I make the sauce ahead?

Yes. Make it up to 5 days ahead and refrigerate. Reheat gently and thin with a splash of water if needed.