Double Crunch Honey Garlic Chicken Breasts

Posted on Apr 18 2012 - 8:36am by Barry C. Parsons

Double Crunch Honey Garlic Chicken Breasts – Rock Recipes NUMBER ONE recipe of all time. There is a very good reason why this recipe has been seen millions of times online!

Double Crunch Honey Garlic Chicken Breasts

Double Crunch Honey Garlic Chicken Breasts

Do these honey garlic chicken breasts look good or what?

They should. The original pork version of this recipe Double Crunch Honey Garlic Pork Chopswas posted one year ago this week and very quickly grew to being the most popular recipe ever on Rock Recipes with just over 117,000 views to date. It has been among the most commented upon and possibly the most raved about recipe I have ever posted too and for very good reason.

It seems everyone who tried them loved them and made them over and over again. So many readers have sent thanks for this recipe and shared it with their friends, declaring that it had become a new favorite in their family and had become a permanent fixture in their dinner planning menus.

Many readers also shared that they had tried this recipe with chicken breasts as well, as we often do in my family and on the occasion of the one year anniversary of the recipe’s publication, we decided to prepare the chicken version and snap a new photo for the blog.
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Because the chicken breasts are pounded out to a 1/2 inch thickness, they fry up even faster than the pork chops while still providing a juicy chicken interior and a super crunchy exterior that has been such a big reason for this recipe’s popularity. A quick dip in the easily prepared honey garlic sauce adds a sweet and slightly salty finish that everyone just loves.
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We served ours with some Chinese egg noodles, lightly tossed in the same sauce, with a few sauteed vegetables on the side for what our entire family agreed was one of the most satisfying and delicious meals imaginable in under 30 minutes. Workday dinners just don’t get better than this.

Update June, 2014: With now over 2 million views this is Rock Recipes most popular recipe ever.

UPDATE: August 26, 2014

I’ve now updated the recipe to include instructions and tips for making an unfried version ofΒ  this incredibly popular chicken recipe that’s baked in the oven! It works surprisingly well, I’m not sure you could tell the difference. Look at that photo below…it certainly looks great.

Baked Double Crunch Honey Garlic Chicken

The Baked Version!

Like this Honey Garlic Chicken recipe?

We have hundreds more recipes like this Double Crunch Homey Garlic Chicken to beat the chicken dinner doldrums in our extensive Chicken Recipes Category.

Baked or Fried Double Crunch Honey Garlic Chicken

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4.8 from 6 reviews
Double Crunch Honey Garlic Chicken Breasts
 
Prep time
Cook time
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Double Crunch Honey Garlic Chicken Breasts - with over 2 Million views, this super crunchy double dipped chicken breast recipe with an easy honey garlic sauce is our most popular recipe ever.
Author:
Recipe type: Dinner
Serves: 4 servings
Ingredients
  • 4 large boneless skinless chicken breasts
  • 2 cups 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
  • 2 tbsp paprika
  • 1 tsp cayenne pepper
  • 4 eggs
  • 8 tbsp water
  • 2 tbsp olive oil
  • 3-4 cloves minced garlic
  • 1 cup honey
  • ¼ cup soy sauce (low sodium soy sauce is best)
  • 1 tsp ground black pepper
  • canola oil for frying
Instructions
  1. Place the chicken breasts between 2 sheets of plastic wrap and using a meat mallet, pound the meat to an even ½ inch thickness. Alternatively, you can slice the breasts by placing them flat on a cutting board and using a very sharp knife to slice them into halves horizontally.
  2. Sift together the flour, salt, black pepper, ground ginger, nutmeg, thyme, sage paprika and cayenne pepper. NOTE: This flour and spice dredge mix is sufficient for two batches of this chicken recipe so divide the batch and store ½ in a Ziploc bag in the freezer. I always like to make enough for next time...and there's always a next time with this recipe.
  3. Make an egg wash by whisking together the eggs and water.
  4. Season the chicken breasts with salt and pepper, then dip the meat in the flour and spice mixture. Dip the breast into the eggwash and then a final time into the flour and spice mix, pressing the mix into the meat to get good contact.
  5. Heat a skillet on the stove with about a half inch of canola oil covering the bottom. You will want to carefully regulate the temperature here so that the chicken does not brown too quickly. The thinness of the breast meat practically guarantees that it will be fully cooked by the time the outside is browned. I find just below medium heat works well. I use a burner setting of about 4½ out of 10 on the dial and fry them gently for about 4 or 5 minutes per side until golden brown and crispy.
  6. Drain on a wire rack for a couple of minutes before dipping the cooked breasts into the Honey Garlic Sauce. Serve with noodles or rice.
  7. To make the Honey Garlic Sauce:
  8. In a medium saucepan add the 2 tbsp olive oil and minced garlic. Cook over medium heat to soften the garlic but do not let it brown.
  9. Add the honey, soy sauce and black pepper.
  10. Simmer together for 5-10 minutes, remove from heat and allow to cool for a few minutes. Watch this carefully as it simmers because it can foam up over the pot very easily.
TO MAKE THE OVEN BAKED VERSION
  1. Follow the recipe exactly as for the fried version but while you are preparing the chicken, heat a baking sheet in a 425F degree oven. Preheating the pan does 2 things; it prevents the chicken from sticking to the pan and it ensures that the heat from the oven starts going directly into the crust on the chicken to make sure it becomes crispy.
  2. Dip all your chicken pieces and coat as instructed. As you finish individual pieces, lay them out on a lightly floured cutting board while you finish getting them all ready.
  3. When the pieces are all ready, take the hot pan from the oven and lightly oil the bottom of the baking pan with canola oil or other vegetable oil. Use only enough to coat the bottom of the pan.
  4. Working as quickly as possible, transfer the chicken pieces to the oiled pan. Do not crowd the pieces together. They should NOT touch each other or they will steam and not get crispy. Leave at least an inch of space between all pieces.
  5. Lightly spray the tops of the chicken pieces with vegetable oil. I recommend that you have a spray bottle filled with canola oil to use in any oven fried recipe for chicken, including this one. A simple pump bottle will do. Spraying the tops helps them start to get crispy in the hot oven too.
  6. Maintain the heat at 425 degrees F and place baking sheet in the oven. I use the second lowest rack in my oven.
  7. Bake for 15 minutes without opening the door! Take the pan out of the oven and flip all of the chicken pieces over.
  8. Return to the oven for another 10-15 minutes until the chicken pieces brown nicely and become crispy. Again don't open the door, maintaining a hot oven is important for this method.
  9. Dip the baked pieces in the sauce as usual and serve immediately.
Notes
For a gluten free option, try substituting rice flour for the white flour.

208 Comments so far. Feel free to join this conversation.

  1. Keira April 18, 2012 at 9:42 am - Reply

    Nice work, I am really glad to be 1 of several visitants on this awful site : D

    • Anonymous April 29, 2012 at 3:15 pm - Reply

      I hope you mean AWESOME site πŸ™‚

    • Anonymous July 4, 2012 at 10:50 pm - Reply

      Fukkin awesome is more like it….

    • PureOaknut July 14, 2012 at 10:24 pm - Reply

      “Visitants”? Is that like aliens?

    • Anonymous July 22, 2012 at 9:24 pm - Reply

      This was delicious! The only thing I did differently was to use 1/2 flour and 1/2 cornstarch then after you are done with coating with the flour/cornstarch/spice mix, let them set for a good 45 minutes until the coating gets gooey, then fry. The using cornstarch and letting them set makes them crispier. The sauce was to die for!! Thanks for the great recipe!

      • Kelly June 24, 2014 at 12:59 am - Reply

        I too used half corn starch… Mine were very crunchy and perfect… maybe a little less ginger it was UP FRONT πŸ˜‰

        Honey garlic sauce mmmmmmmmmmmmmmmmmmmmm

    • laura sue September 2, 2012 at 5:26 pm - Reply

      I followed the cornstarch advice above. Excellent! We reduced the ginger and nutmeg to about 1/3 what was called for. We added twice as much soy sauce to the garlic/honey sauce. It was just too strong on honey flavor. Served with whole wheat pasta and steamed broccoli. Best crunchy fried chicken ever!!

  2. Javelin Warrior April 20, 2012 at 3:54 am - Reply

    This looks so good and I’ve always wondered how to make a crispy/sticky chicken -so thank you for making this so easy… I am featuring this post in today’s Friday Food Fetish roundup (with a link-back and attribution), but please let me know if you have any objections. As always, it’s a pleasure to be following your creations…

  3. Amber @ The Cook's Sister April 21, 2012 at 2:52 pm - Reply

    This chicken recipe looks fantastic and very very delicious. I’m bookmarking it to try at home sometime soon!

  4. Andrea Meadows April 22, 2012 at 1:29 pm - Reply

    I can’t wait to try this recipe! I may use boneless chicken thighs as well, my son dislikes white meat sometimes, so I usually make thighs for him. I’ll post another comment after we give it a go!

  5. Lillian (My Recipe Journey) April 24, 2012 at 8:08 pm - Reply

    I love these kinds of recipes…just up my alley! I’ll be trying this one and I’ll probably blog (brag) about it afterwards!

  6. Emily April 24, 2012 at 8:15 pm - Reply

    Oh my heavens. This looks incredible! Gorgeous photos!

  7. Nikki April 25, 2012 at 12:57 pm - Reply

    As far as the battering and frying goes, it’s very close to, well, everything I fry. If you have a problem with the crust falling off, I’ve found that using cake flower, which is much thinner, helps tremendously. It’s my secret ingredient πŸ™‚ I will CERTAINLY be trying this recipe though. Sounds fantastic!

  8. Candace April 26, 2012 at 12:59 am - Reply

    I tried this out for dinner tonight. My only deviation from this recipe was using olive instead of canola oil. It didn’t get as crispy as I thought, but that may be because I don’t think the oil was quite hot enough when I put the chicken in. It still tasted delicious and will try it again sometime. Thanks for sharing!

    • Tara May 2, 2012 at 10:12 pm - Reply

      You should try grape seed oil for frying, olive oil isn’t made for high heat (and canola isn’t a great oil – gmo)

    • Excellen May 14, 2012 at 2:52 pm - Reply

      This will be crispier using canola oil. The heating and browning ability of canola vs. olive oil vs butter is all different.

    • Noreen McPhail November 4, 2015 at 2:56 am - Reply

      A perfect oil for this is Avacado Oil has high temp.. Olive oil burns easier..

  9. SarahE April 26, 2012 at 1:28 pm - Reply

    My family and I already LOVE the pork chops version of this recipe. It’s on my list of dinners to make before next week’s grocery store trip. We will definitely be trying this chicken version.

  10. Anonymous April 26, 2012 at 11:04 pm - Reply

    made this tonight for dinner…good flavor combo…not as crispy as i thought it should have been…but still very good…made veggie fried rice with it

  11. Anonymous April 27, 2012 at 10:41 pm - Reply

    Is “soya” sauce the same as “soy” sauce?

    • Barry C. Parsons April 28, 2012 at 12:26 pm - Reply

      Yes it is.

    • Anonymous May 30, 2012 at 5:15 pm - Reply

      Thanks, I was wondering the same thing.

    • Anonymous June 19, 2012 at 6:19 pm - Reply

      Thanks! I was viewing comments to see if anyone else asked that question. I’ll definitely be making this πŸ™‚

  12. Anonymous April 28, 2012 at 5:38 pm - Reply

    How important is the ginger and nutmeg? I am not a fan of either

    • Barry C. Parsons May 13, 2012 at 11:12 am - Reply

      There’s plenty of flavor in the sauce so you can substitute other herbs or spices or just omit them.

  13. e74eda1a-9192-11e1-b407-000bcdcb471e April 29, 2012 at 12:03 am - Reply

    Made this tonight for dinner! SO GOOD! The only thing I would change is the amount of honey. It tasted a little strong, but that might of been because I used organic honey. Either way, a delicious recipe added to the rotation! πŸ™‚

  14. Unknown April 29, 2012 at 2:29 am - Reply

    This was FANTASTIC!!!! We doubled the sauce and served it all over rice. Left out the sage..didn’t have it and use grape seed oil for frying. EVERYONE …ALL SIX OF US…LOVED it!!! Thanks!!!

  15. Anonymous April 30, 2012 at 12:49 am - Reply

    amazing. I didn’t need all the breading that the recipe makes, but the recipe was to die for.

  16. Anonymous April 30, 2012 at 10:14 pm - Reply

    Really want it crispy??? We made this last night for dinner with one variation…Use Panko for the final coating…1)dip the meat in flour w/no spices. 2) Dip the breast into the eggwash and 3)then a final time into Panko and spice mix – instead of flour & spices -, pressing the mix into the meat to get good contact.

    • Anonymous June 11, 2012 at 8:08 pm - Reply

      Great idea! Thanks!

  17. Christy W. May 7, 2012 at 7:05 pm - Reply

    Do you think it would work to bake it? I tried it as written and it was wonderful but I’d like to make it a little healthier for the kids.

    • Barry C. Parsons May 13, 2012 at 10:53 am - Reply

      If I were to try, I would coat a baking dish with oil and use a spray bottle to spritz the top with oil too and I woud turn them over half way through cooking. Good luck.

    • Anonymous May 16, 2012 at 4:29 am - Reply

      Did you try baking it? I am curious as to how it turned out. I’d rather bake than fry. Thanks.

    • Anonymous May 22, 2012 at 4:04 pm - Reply

      You could try baking them on a wire rack placed on top of a baking sheet – that will help keep them crispy!

    • Anonymous September 4, 2012 at 9:36 am - Reply

      Just wanted to remind people frying at a high temp and for short periods of time is not unhealthy very little oil actually gets in the food.. It’s when your food sits in oil or low temperature oil that makes food greasy

  18. Eclectic Bohemian May 17, 2012 at 12:22 am - Reply

    Made it tonight and everyone LOVED it!

  19. Evin May 25, 2012 at 12:29 pm - Reply

    This was AWESOME! I didn’t have all the spices but used poultry seasoning for the thyme/sage and 5 spice for the ginger/nutmeg etc…I made a half recipe since it was just the kids and I but I should have made the whole thing – we were fighting over the last of the chicken.

  20. Anonymous May 25, 2012 at 10:46 pm - Reply

    AMAZING!!!!!! Definitely a dinner to impress:)

  21. Anonymous May 30, 2012 at 1:35 am - Reply

    Did a shallow pan fry with about 2 TBSP of grapeseed oil per 14 oz of breasts – did 28 oz of breasts total (w/excess flour and spices). Also did the third dip in panko and spices like another reviewer suggested. So good!! Thanks!

  22. Anonymous June 1, 2012 at 11:49 pm - Reply

    Made this for dinner tonight after collecting recipes on pinterest for months… AMAZING!!
    Loved by all whom ate it!
    Had tonnes of flour/spice mix so I was glad I set some aside before dipping the chicken… will freeze for later.
    I think next time I will leave out the nutmeg… the same spice I use in my pumpkin cookies and quite powerful… will also be trying this using panko!
    Fried the chicken in coconut oil as well…very good.
    Thank!!

  23. Anonymous June 4, 2012 at 11:01 pm - Reply

    I made this for dinner tonight. My variations, some suggested by others: I used grapeseed oil; I dipped in plain flour, then egg, then panko with spices; and omitted sage simply because I didn’t have it. I found that I had to really watch the burning – I think it was the paprika, which tends to burn easily. The sauce was superb!

  24. Anonymous June 8, 2012 at 12:14 am - Reply

    I made this for dinner tonight. Served over white rice. Came out so good! thanks for the recipe!

  25. Saglet June 8, 2012 at 2:57 am - Reply

    Made this tonight and it was delicious! I saw it on Pinterest and got a craving. It was simple and not even near as big of a mess as I was expecting. Thanks for sharing!!!

  26. Haili June 9, 2012 at 3:15 am - Reply

    I too just made this with white rice for dinner tonight. The sauce was so yummy. The chicken was good too, but it didn’t get as crispy as I had hoped it would. I used canola oil like it said, maybe I should of fried it in something else. Also definitely a lot of the flour mixture left over! Still would make it again πŸ™‚

  27. Ashley June 10, 2012 at 2:35 am - Reply

    Made this for dinner tonight! All I can say is amazing! Had such an incredible flavor. I put it over a rice and I could eat the sauce and rice mixture everyday! Thanks for a great recipe!

  28. Anonymous June 11, 2012 at 1:04 am - Reply

    I made this last night with rice flour (gluten-free) and peanut oil and it was amazing! Even my roommates, who swear to stay away from my gluten free food, loved it!

  29. RecipeNewZ June 11, 2012 at 7:22 pm - Reply

    I found this post though Pinterest. The photo was so beautiful that I just had to come here to read the recipe! Love it! And love your site :-).

    I would like to invite you to share this post (and your other posts πŸ™‚ ) on a new photo based recipe sharing site that launched in May. The idea is simple: all recipe photographs are published within minutes of submission. And, of course, the images link back to the author’s site.

    It’s called RecipeNewZ (with Z) – http://recipenewz.com

    I hope you get a chance to visit and to share some of your delicious posts with our viewers. It would be a pleasure to have you on board πŸ™‚

  30. Anonymous June 13, 2012 at 12:50 pm - Reply

    This is my first visit to your site and I am having trouble running off recipes. It takes 2 pages and includes your blogging, etc. All I would like is a 4×6 or even 1 page with just the recipe.

    Thanks for any help you can give me.

    • Barry C. Parsons June 13, 2012 at 3:31 pm - Reply

      You need to use the “Frint Friendly” button beneath each recipe. It may take a few moments to load but only the recipe and photo will be included in what you print.Printing the photo is also optional.

  31. Anonymous June 13, 2012 at 4:00 pm - Reply

    Thank you so much!

  32. Anonymous June 17, 2012 at 11:54 pm - Reply

    Made this yesterday and my family and I loved it! πŸ™‚

  33. Anonymous June 18, 2012 at 1:57 am - Reply

    Sooooo delicious! Just made for dinner to celebrate summer vacation. Since there are just 2 of us, I made the whole recipe and will use the other half tomorrow for a sweet salad with strawberries and feta cheese. Thanks for the yumminess!

  34. Ivonny June 18, 2012 at 5:53 pm - Reply

    When you said ‘simmer together’ does this means you put the fried chicken breasts ino the pot of honey?

    • Barry C. Parsons July 8, 2012 at 12:03 pm - Reply

      No, they just get dipped in the sauce before serving.

  35. Heather June 22, 2012 at 11:52 am - Reply

    We made this for dinner last night and it was deliciousness – my husband thinks the sauce tastes like Jack Daniels sauce from a restaurant.

  36. Idherbal June 23, 2012 at 1:19 pm - Reply

    Definitely a dinner to impress Amazing!

  37. elleblack June 23, 2012 at 10:17 pm - Reply

    We’re making this for dinner tonight can’t wait to see how it turns out!

  38. elleblack June 23, 2012 at 10:18 pm - Reply

    We’re making this for dinner tonight! Can’t wait to see how it turns out!

  39. Anonymous June 24, 2012 at 9:58 pm - Reply

    I made this the other night for dinner with homemade vegetable fried rice. It was AWESOME!!!!! Thanks so much for sharing

  40. Kellie. June 25, 2012 at 11:46 am - Reply

    I just made these for dinner, such an amazing recipe, thank you! Mine didn’t turn out as thick or crispy, but were still delicious. Will keep on making these!

    I wrote about them on my new blog, too πŸ™‚

    http://kellieh2.blogspot.com.au/2012/06/double-crunch-honey-garlic-chicken.html

  41. Anonymous June 26, 2012 at 12:37 am - Reply

    Just made for my husband and I, as many other people had posted I used Panko breadcrumbs instead of flour and found it good and crispy. Very delicious, may try and bake it next time to try and be a bit healthier. The blend of spices though were excellent!

  42. Anonymous July 3, 2012 at 3:27 pm - Reply

    I made these for dinner yesterday and everyone loved it. Halved the recipe, but should have made the whole thing. the only other change I made was lessening the spice amounts 4 tbs of ginger and nutmeg seemed like a ton. It was delicious, I may up the spices next time and see what everyone thinks. Thank you!

  43. Anonymous July 8, 2012 at 10:58 pm - Reply

    Looking forward to making these, but I am confused. What is soya sauce? Do you mean soy sauce? Thanks!

  44. Barry C. Parsons July 9, 2012 at 9:50 am - Reply

    Same thing.

  45. Anonymous July 10, 2012 at 5:12 pm - Reply

    Made this last night – was incredible!!!!!!! The ginger and thyme in the spice mix really stood out and gave it a really delicious flavor. My boyfriend said to put a pin on this recipe and make it over and over again! I noticed that people have commented on it not getting good and crispy – I poured a decent amount of canola oil into the pan before frying, and let it heat up for a good 5 minutes so that some of it evaporated and was very hot. Only cooked each side for 4 minutes and it was very crispy and perfect. Dipping it into the soy glaze just took it over the edge! Served it with brown rice and steamed brocolli, and poured the sauce over it all! Incredible! Thank you!

  46. Andrea July 12, 2012 at 3:26 am - Reply

    Just made this tonight!

    Some comments… I agree that the recipe had way too much flour and egg mixture left over… I would recommend halving both of them unless you want to save the mixture for another time.

    I cooked the chicken in a deep fryer at 350 degrees for about 6-7 minutes. Make sure the chicken inside is completely done! Next time I’m going to flatten it into 1/4 of an inch because I think it would work better. I also halved each chicken breast so the pieces were smaller.

    I tasted the chicken before I dipped it in the sauce and I found the spices to be a bit overpowering. Next time I will definitely decrease the ginger because that was the most prominent taste.

    However, the sauce was DELICIOUS! It also helped subdue the spice taste, so the end result was very tasty. My dad, who doesn’t care for honey, even said I should make the recipe again sometime.

    If anyone has tried baking this chicken instead of frying it, let me know how it turned out!

  47. Nikki @ Tikkido July 12, 2012 at 5:47 am - Reply

    This looks absolutely delicious! I’m going to have to try this soon. Like tomorrow. Maybe for lunch if I can’t wait for dinner.

  48. kstef July 12, 2012 at 4:15 pm - Reply

    I’m allergic to eggs but this looks sooo good! Any suggestions on what might work in place of the egg? Thanks!

    • Anonymous September 20, 2012 at 3:17 pm - Reply

      I like to pat the chicken dry, dip in flour, then soy milk, then the batter.

  49. Colleen July 12, 2012 at 4:45 pm - Reply

    Barry, Barry…..I have not felt this level of hunger in a LOOONG time ;)….I have taken the recipe and will adapt it slightly to suit our tastes but on the whole doesn’t need much messing with…It is perfection! Would it be OK to use this on another food blog once it has been made and tried and photographed…linking back to this post and giving you all the credit? Or would you prefer that you get an email asking for permission when it is time to do the blog post? Thanks so much for sharing all your gorgeous recipes. Love them all xx

    • Barry C. Parsons July 12, 2012 at 4:52 pm - Reply

      If you are using the recipe directly then I prefer you just link back to the site. If you adapt you own version, than a link to the original would be appreciated.

  50. crazycatlady58 July 15, 2012 at 5:16 am - Reply

    I am making this tomorrow it sounds so easy and delicious!

  51. Moe July 15, 2012 at 9:13 pm - Reply

    I just made this today and it was wonderful. I didn’t think it would come out so good. If you haven’t made it yet, I suggest you give it a try.

  52. Anonymous July 26, 2012 at 11:17 pm - Reply

    This looks really good! How many servings does this recipe make?

  53. The Shelter Girl August 12, 2012 at 5:26 pm - Reply

    WOW I just made this and it came out so good!!! thanks for sharing!

  54. Anonymous August 29, 2012 at 12:48 am - Reply

    Made this with boneless pork chops, and it was excellent

  55. Anonymous September 4, 2012 at 12:04 am - Reply

    This recipe is wonderful. My family can’t get enough!!!

  56. Deonne September 12, 2012 at 5:27 pm - Reply

    Made this for dinner last night. As far as the crispiness of the chicken, it turned out perfect. I cooked it in my electric skillet for 4-5 minutes on each side. Although, I feel like the recipe calls for way too much ginger. I would for sure cut that in half. As far as the honey, it was a tad overpowering as well. I will definitely make the chicken again, but with different spices.

  57. Janice Anthony September 13, 2012 at 12:02 pm - Reply

    This is my new favourite recipe site. I made this recipe and the vanilla cake so far. So delicious. I googled honey garlic chicken one evening; who knew that I’d be directed to a site from a fellow Newf who works with my aunt Marj? The world is a small place. πŸ™‚

  58. Barry C. Parsons September 13, 2012 at 3:22 pm - Reply

    Welcome Janice! Your Aunt Marj is a doll! …but you already knew that. πŸ˜‰

  59. Lady Lucy September 13, 2012 at 11:58 pm - Reply

    My taste buds are so happy to have found this receipe. I made it tonite and my 4 yr old and myself licked the plate clean. No joke. Thanks for sharing

  60. Barry C. Parsons September 14, 2012 at 7:16 am - Reply

    So glad your family loved it Lady Lucy, mine does too!

  61. Sarah September 15, 2012 at 9:49 pm - Reply

    I dont have thyme, sage, cayenne pepper, or paprika. Opps! Do you think it will be ok to leave these out? Or any ideas of what to substitute these with?

    Thanks!

  62. Barry C. Parsons September 15, 2012 at 10:05 pm - Reply

    Sarah, girl, you need to go grocery shopping! The sauce is the most important part IMHO so if I was desperate, I would try the recipe with what I had on hand. Good luck…and go shopping! LOL!

  63. KWagz September 20, 2012 at 2:26 am - Reply

    Made this for dinner tonight and loved the chicken! It turned out nice and crispy and had great flavor. Didn’t care for the sauce too much as all I tasted was pepper and honey πŸ™ My garlic did brown just a little bit, too. I was super bummed after all the rave comments about how the sauce made the dish. Not sure where I went wrong, but I think this is a definite redo recipe.

  64. Barry C. Parsons September 20, 2012 at 7:33 am - Reply

    The browned garlic was definitely your problem. IN ANY RECIPE, IF MY GARLIC BROWNS AT ALL I THROW IT OUT AND START OVER.

  65. Tanja September 20, 2012 at 3:22 pm - Reply

    I made this yesterday. It’s absolutely delicious!!!

  66. Fredrick of Hollywood October 11, 2012 at 1:09 am - Reply

    It was delicious and everyone raved about it. Love the nutmeg…

  67. Penn October 11, 2012 at 7:49 pm - Reply

    Made this tonight – yummy yummy. There was a lot of flour mixture. I placed the rest in an air tight jar for another meal. Also only used 2 eggs. What a great meal!

  68. Barry C. Parsons October 11, 2012 at 9:29 pm - Reply

    I freeze my extra flour and spice mix in a ziploc bag in the freezer. As it has come into contact with raw chicken, this is a much better and safer storage method.

  69. Lared24 October 16, 2012 at 5:49 am - Reply

    I made this tonight for my hubby and i!! WOW DELISH!!!

  70. Anonymous October 19, 2012 at 6:34 am - Reply

    I really want to make this but, frying is not my thing. if i spray the chicken (after i cover it with the final coating of flour-spice mixture) on both sides with grapeseed or olive oil and then bake it will it be fine? also do i cover it or uncover it?

  71. Barry C. Parsons October 19, 2012 at 11:25 am - Reply

    Several people have reported good results with the spray and bake technique. I prefer to spread my baking sheet with a thin layer of oil and then spray the tops. Be sure to flip the chicken breasts half way through the cooking time though for best results and no DO NOT COVER! Covering will cause steam and they will get soggy and not crisp up. Let us know how it works out.

  72. Anonymous October 19, 2012 at 3:19 pm - Reply

    thank you so much!!

  73. Aubrey October 23, 2012 at 2:20 am - Reply

    I made this tonight. I made a few minor changes for what I had on hand and from what some of the comments said. It was fantastic! Thanks for sharing. I liked it served with rice.

  74. bluellies November 11, 2012 at 7:13 am - Reply

    These were great! Hubby doesn’t like meat with sweetened sauce, tried sneaking this in and he didn’t go for it, but did enjoy the patty plain. My guests and kids LOVED it with the glaze, will definitely make this again. Thanks for posting a great recipe!

  75. Anonymous November 13, 2012 at 12:48 am - Reply

    I made this tonight but adjusted the seasonings. When you start talking about tablespoons of ginger and nutmeg I get a little nervous. I stopped at one tablespoon of ginger and still thought it was a bit much. Left the nutmeg out by accident but didn’t miss it. Loved the other seasonings together but I did think it was a little too much salt. I’ll halve that next time. I fried in peanut oil in an electric skillet and the breading was crisp and adhered well to the chicken. Thanks for the recipe.

  76. Anonymous November 13, 2012 at 11:20 pm - Reply

    do you think this would work if I cut the chicken into strips or nuggets?

  77. Barry C. Parsons November 14, 2012 at 10:30 am - Reply

    I’m sure nuggets or strips would be fine too.

  78. Angie M November 19, 2012 at 3:16 am - Reply

    I made this tonight. I didn’t have the cayenne pepper but it was still soooo good. CANT. STOP. EATING. Served over sticky brown rice. Cooked on medium heat which worked well. Make sure the oil is nice and hot before you add the chicken. Don’t be afraid to cook it until the coating is a nice dark brown. The cuts that I let cook longer were more crisp and tasted better. Since you have to dip it in a thin sauce after cooking it you want it really crispy so the sauce doesn’t make is soggy. Don’t dip it in the sauce until it is ready to be eaten. For the leftover chicken breasts that have not been dipped yet I will be saving the sauce, reheating the chicken in the oven and dipping in the sauce right before eating. I would imagine it will be as good as the first time this way. I also drizzled a little bit of the honey sauce over the brown rice before I put the chicken on top. SOOO YUMMO!

  79. Allison November 20, 2012 at 4:16 am - Reply

    Amazing! Will definitely make this again! The kids loved this and so did my hubby. Not quite as crunchy as expected but still amazing! I cut the egg wash in half and it was more then enough. I figured I could make more if it were needed. Didn’t want to waste the eggs.

  80. Beth November 21, 2012 at 2:46 pm - Reply

    I’m curious where the name “Double” Crunch Honey Garlic Chicken Breasts comes from. I thought at first I’d be frying them twice, or perhaps there would be two sources of crunchiness in the ingredients. I guess “double” just means “very” in this case. Either way, I’m excited to try it!

  81. Barry C. Parsons November 21, 2012 at 3:20 pm - Reply

    Double refers to the fact that they are double dredged in the coating before frying.

  82. Alison November 26, 2012 at 6:06 pm - Reply

    Sounds good, but that is a LOT of ginger and nutmeg! I think I would cut back on the spices (and leave out the nutmeg- not a fan). Also, a cup of honey is a lot (not to mention expensive!) Is there a way to cut that back too?

  83. Barry C. Parsons November 26, 2012 at 9:56 pm - Reply

    I’ve never made it any other way, Alison.

  84. Anonymous November 30, 2012 at 12:41 am - Reply

    Made this for my family tonight and everyone loved it! Thanks so much for the recipe.

  85. John boy December 1, 2012 at 3:32 pm - Reply

    Just made these. I screwed them up by using pork instead and over cooking them, but mysteriously, my wife loved it anyway, lol. That honey sauce is amazing! Thank you

  86. nerdwithtaste December 1, 2012 at 7:06 pm - Reply

    I love the honey crunch on the outside! Could you do it with all meats? ~ nerdwithtaste.wordpress.com

  87. Barry C. Parsons December 2, 2012 at 1:01 pm - Reply

    We use pork chops too, Elle!

  88. Katie December 2, 2012 at 6:49 pm - Reply

    I’m making this tonight with peanut noodles and a salad with almonds and homemade Asian dressing. I think I’m going to try a mixture of flour, cornstarch, and panko and fry it in palm shortening. I’ll also reduce the honey, we use raw and it’s very strong. Looks great, can’t wait!

  89. Joy E December 8, 2012 at 4:41 am - Reply

    I used this recipe for thanksgiving. Everyone loved it. I mixed the spices in with melted butter and basted the turkey pouring some of the mixture under the skin. Then I used the honey soy sauce glaze the last 30 min and poured it over entire turkey! It was the best turkey I’ve ever had.

  90. Anonymous December 17, 2012 at 11:20 pm - Reply

    Made this without the sage and nutmeg (didn’t have it in my spice collection) and I must say it was still delicious! I served mine with peas. I did have a problem with the crust coming off…so next time I’ll have to use the above mentioned cake flower suggestion πŸ™‚

  91. Anonymous December 27, 2012 at 2:26 am - Reply

    My family loved this! I added crushed corn flakes to the 2nd coat of flour for extra crispness! So good!

  92. Jade January 9, 2013 at 6:18 am - Reply

    Just curious… Do you leave on the skin of the chicken breasts or remove it?

  93. Anonymous January 9, 2013 at 10:17 pm - Reply

    Made this tonight and it was great. But think I will half the nutmeg next time, it was really strong for me, but I m not a huge fan of nutmeg either..

  94. Barry C. Parsons January 12, 2013 at 5:30 pm - Reply

    Use skinless chicken Jade.

  95. Julie January 21, 2013 at 7:13 pm - Reply

    FYI for those on Weight Watchers.. This recipe is 10 points if you have half a chicken breast–so the entire recipe would have 8 servings with 1 pound of chicken. A little too high for me for a regular meal, but not horrible if I wanted a splurge meal. Looks delicious! Will try it out sometime! πŸ™‚

  96. Anonymous January 21, 2013 at 11:40 pm - Reply

    Just got done eating this and it was amazing! I took another’s advice and coated it in panko, came put really crispy! We loved this and I will definetly be making again! Thanks for an awesome recipe!!

  97. Anonymous January 29, 2013 at 4:32 pm - Reply

    Love this recipe. I made chicken fingers. My family loves these. It is a quick and easy recipe. I did find for the strips the salt level a little too much and so was the cayenne pepper for my youngsters.

  98. Anonymous February 2, 2013 at 2:27 pm - Reply

    great and easy sauce. Please store only portion of flour mix that hasn’t actually touched the raw chicken. πŸ™‚

  99. Camille February 7, 2013 at 1:13 am - Reply

    I made this for my family last night and I seriously wish I would have doubled the amount I made! Probably THE best chicken I have ever had in my life. My whole family is counting down the days until I go grocery shopping and get the stuff to make it again!

  100. Anonymous February 18, 2013 at 4:01 am - Reply

    Made this tonight. For almost the first time I actually followed a recipe exactly..Glad I did! this was perfect!!!! Only change is that I bought my chicken breast already butterfly cut. I also only made half of the flour mix. The seasoning and everything is great. The sauce is yummy. The trick to using canola oil and getting crispy exterior is to be patient and let the oil get hot,slowly. Also follow everything before judging!! Thank you. This was good!

  101. Haven Journal February 18, 2013 at 5:19 pm - Reply

    This photo looks amazing! Cannot wait to try out the recipe!

  102. Chris S. February 19, 2013 at 3:11 am - Reply

    Oh man this recipe was fantastic! I double-crusted my chicken. Gave a tiny bit more heat, once the crust had turned golden, I pulled it out of the oil and directly into the flour mixture, then back into the oil to finish cooking. Put it on a bed of brown rice sprinkled with green onions and toasted sesame seeds. Great!

  103. Anonymous February 26, 2013 at 7:39 pm - Reply

    Made this last night! Best chicken I have ever made! Everyone went on and on about how good it was. I followed the advise from others and used the Panko. Only little thing I will change next time I make it, is to cut down on the cayenne pepper. It was a little to spicy for my two three year olds. All in all a great amazing recipe and one I will FOR SURE be making again.

  104. Anonymous March 2, 2013 at 2:47 pm - Reply

    This turned out very good. The combination of spices seemed a strange mix to me, especially the amount of nutmeg, but I followed it exactly. I did find the nutmeg flavor to be a little strong so I would probably reduce it to 1-2 tsp next time, but overall my family enjoyed it very much.

  105. Lesley March 2, 2013 at 8:36 pm - Reply

    Made this tonight for the first time! I used oat flour instead of all purpose, but it still turned out delicious. I didn’t have all of the spices, so I played around with whatever I had here. Served with brown basmati rice and oven roasted green beans. I’ll definitely use this one again!

  106. Anonymous March 5, 2013 at 11:00 pm - Reply

    This is so great! Just made it for dinner – even my picky little sister loved it! I halved the cayenne, though, and baked instead of frying. Not as crispy, but still so good!

  107. dobe49 March 11, 2013 at 9:24 pm - Reply

    Finally got to make this tonight and OMG it was soooo good!! A new favorite for us! I used about a quarter cup panko to a cup and a half flour and worked out good! And that sauce!!!Couldn’t get enough. I served this with creamy parmesean pasta salad and corn and worked for us πŸ™‚ Thank you for sharing this recipe and I’m going to do the same πŸ™‚

  108. Anonymous March 22, 2013 at 1:44 am - Reply

    I tried this tonight it was awesome Thank You

  109. Anonymous March 25, 2013 at 10:26 pm - Reply

    I tried this recipe but I breaded the chicken in panko bread crumbs with the seasonings instead. It made it VERY crispy and my boyfriend and I just raved about it. It’s one of our favorite recipes and we keep it in the back of our minds for an easy weeknight recipe.

  110. Anonymous April 8, 2013 at 2:18 am - Reply

    I just made this today and it was really good. I dumped some panko crumbs in with the flour/spice mixture and it worked great. Since I had so much, I did some shrimp too. Mmmmm!!! The sauce was good but I was expecting something a little different but not sure what. I will probably revise the sauce a little the next time I make this.

  111. Mandy Ward April 22, 2013 at 10:20 am - Reply

    My chicken breast in thick! Would it still cook all the way through? I am worried about that… I wanted to make this today but noticed thee chicken in the picture is pretty thin.

  112. Barry C. Parsons April 22, 2013 at 10:42 am - Reply

    The recipe does give instructions on how to pound the chicken out to the proper thickness. You can also cut them to half thickness if you like.

  113. Brittany Jo April 22, 2013 at 11:29 pm - Reply

    This was quite simple and turned out great. Thanks for sharing your recipe!

  114. ANNE MARIE May 22, 2013 at 10:44 pm - Reply

    MADE THIS TODAY CAME OUT GREAT WILL USE AGAIN

  115. Anonymous June 9, 2013 at 11:22 pm - Reply

    Made this 8 months ago, and have made once a month since then. It gets DEVOURED, never leftovers. Company keeps picking at leftovers til its gone. I pour sauce in creamer dish and serve at table so each person can control teh sweetness on each piece of chicken. So worth the effort. SO AMAZING!!!

  116. victoria koontz June 15, 2013 at 5:59 pm - Reply

    is there a way i can d this in the oven? i have been looking for a good “foux” fried chicken. and this sounds DELISH!

  117. Barry C. Parsons June 16, 2013 at 2:04 pm - Reply

    I’ll try a baked version soon to see how it turns out.

  118. Anonymous June 21, 2013 at 5:14 pm - Reply

    I made this chicken for dinner last night. I used 4 Big chicken breasts and I cut those in half thickness wise! Then I flattened them some more. I had a lot of chicken and I fed a family of 5 last night! I whole family LOVED it!! The kids kept on going back to get more and more chicken!! We only have about 4 little pieces left over! I made it with mashed yellow potatoes with the skin on and cesaer salad (with home made cesaer dressing). It was the perfect dinner! Will be making again some time in the future for sure! Thank you :)!!

  119. Anonymous June 26, 2013 at 5:12 pm - Reply

    Since my husband won’t eat chicken breasts, only thighs, I’m going to do this with boneless skinless thighs, as well as the breasts. It sounds incredible!

  120. Candi July 31, 2013 at 8:27 pm - Reply

    So…I have made this 3 times now since I discovered it. And can I just say that this might be my new favorite recipe ever!? Although the only thing I changed was that instead of putting the sauce on the chicken, I threw in some corn starch to thicken it and use it as a dipping sauce. It’s kind of amazing. πŸ˜€

  121. DuranDuranlvr November 4, 2013 at 2:26 am - Reply

    It was awesome1 My new favorite dish. I didn’t use the sage (not a fan) and I cooked it in peanut oil and it was perfect. Served with rice and chopped Asian salad.

  122. Brittany Patterson November 22, 2013 at 9:13 pm - Reply

    Very good! Next time I will cut the chicken into strips and do a corn starch dredge first for extra crispiness. Also let sauce thicken more so it coats the chicken better. Great recipe, thanks for sharing!

  123. Anonymous November 25, 2013 at 2:14 am - Reply

    Made this for the first time today…..Loved it …I did cut down the ginger and sage but it was delicious. And the sauce was the coup de gra… my fiance was very impressed.

  124. Anonymous December 7, 2013 at 4:11 pm - Reply

    I made this and very good, My daughter is coming come and I wanted to know if I can bake them and freeze for later. Please let me know. Thanks

  125. Barry C. Parsons December 7, 2013 at 4:25 pm - Reply

    Really not sure that would work. I’ve never tried it and I’d worry about drying out the cooked chicken especially if reheating it from frozen. I can’t see the crispiness being preserved well ether.

  126. Sara Hope December 19, 2013 at 2:07 am - Reply

    Loved the chicken gonna try it with shrimp tonight!

  127. Jerilyn January 8, 2014 at 10:56 pm - Reply

    This was delish. We served it over waffles as an Asian version of a Southern classic.

  128. Mommy said what?! January 16, 2014 at 12:56 pm - Reply

    I am just wondering if I could substitute with maple syrup. I have some honey allergies in the family and this looks delish!

  129. Barry C. Parsons January 16, 2014 at 11:56 pm - Reply

    I’ve never used it but I think maple syrup is well worth a try.

  130. Elizabeth March 7, 2014 at 2:08 pm - Reply

    This is a staple recipe in my home… both for chicken and pork… along with many other recipes from your web site. As someone who has recently turned to a gluten free diet this was one thing I was very sad to let go of… being gluten free you definitely miss that breaded coating on so many of your favorites. I attempted to substitute the flour for Robin Hood Gluten free flour and it made little to no difference in the result!!!! This is an amazing option for those who are Gluten free!!!! Exceptional recipe πŸ™‚

  131. Anonymous April 1, 2014 at 11:13 pm - Reply

    Awesome dish…family loved it! Thanks for sharing.

  132. Kenzie April 6, 2014 at 3:17 am - Reply

    We just made and DESTROYED this dish! It was so amazingly delicious! I would have like to have cooked the glaze a bit longer to make it thicker, ours was quite runny. This really was so good. My husband, who dislikes white meat, ate two helpings. Well done! Thanks for the great addition to our recipe collection.

  133. Laura June 29, 2014 at 1:34 pm - Reply

    I made this for my boyfriend and I one night. I thought it was a quicker way to make fried chicken and that sauce sounded amazing. I was not disappointed. This is a new go to recipe for me! I get eat that sauce on just about anything!

    Thanks for this excellent recipe!

  134. Gayle July 2, 2014 at 10:15 pm - Reply

    WOW! Simply the best chicken recipe I have ever made! The spices all compliment each other so nicely too. I made it with Valencia rice and broccoli, a great meal!
    I liked the sauce so much I drizzled it over my rice and broccoli too delish!

    • Barry C. Parsons July 2, 2014 at 10:35 pm - Reply

      Thanks Gayle. I do exactly the same with the sauce, in fact I make extra. πŸ˜‰

  135. euaggelia July 28, 2014 at 2:36 pm - Reply

    also amazing baked in the oven for a healthier choice.my husband loved the sauce.thank you

  136. Julie August 21, 2014 at 7:06 pm - Reply

    Love your site. Have used many of your recipes. With this one though I would NOT advise to reuse flour that has had raw chicken dipped in it. Who know what could grow in between use.

    Trying this tonite though

    • Barry C. Parsons August 22, 2014 at 9:13 am - Reply

      I wasn’t really suggesting that so I re-wrote the note in the recipe. The word “leftover” was a bit misleading but it would have been stored in the freezer in any case.

  137. Jaime August 22, 2014 at 3:46 pm - Reply

    So this does not take 15 hours to cook as it says on the recipe I’m assuming?

    • Barry C. Parsons August 22, 2014 at 4:09 pm - Reply

      OMG! LOL! NO! I recently began reformatting my recipes and in this case I mistakenly typed 30 into the Hours box instead of minutes. These would be charcoal briquettes after 15 hours! Thanks for the catch. I’ve fixed that obvious error.

  138. Jessica October 22, 2014 at 9:09 pm - Reply

    Thank you so much for posting a baked version as well! I loved these fried but didn’t want to make them again because of their indulgence…now I can! Yay!

    • Barry C. Parsons October 27, 2014 at 9:32 am - Reply

      With the right oven temperature it works out quite well. My family did not complain one bit.

  139. Sheila B November 8, 2014 at 11:13 am - Reply

    This was really delicious…and very crunchy, even though I used the bake method. And the sauce was scrumptious!
    Thanks.

  140. Vera November 11, 2014 at 7:41 pm - Reply

    I just made this dish and it is most amazing. It reminds me of a sauce our local Chinese place makes. I like my food a little spicy so I added some Sriracha Chili Sauce and it gave it just the right kick. Thank you for the awesome recipe! Love it <3

    • Barry C. Parsons November 18, 2014 at 3:15 pm - Reply

      I love Sriracha. I’ll have to try that myself next time.

  141. Anna November 20, 2014 at 1:30 pm - Reply

    OMG! this recipe is amazing!! all the flavors are perfect, i absolutely loved it and so did my family. Rice noodles or rice go great with it, and some steamed broccoli

    • Barry C. Parsons November 20, 2014 at 1:33 pm - Reply

      It sure is popular Anna. Over 2.5 MILLION hits on Rock recipes now. Glad your family enjoyed it!

  142. Janet Goodall December 2, 2014 at 3:03 pm - Reply

    Can this recipe be prepared the night before and then cooked the next night?

    • Barry C. Parsons December 2, 2014 at 3:27 pm - Reply

      I don’t really understand your question to be honest. I guess the sauce can be made in advance but I wouldn’t dredge chicken in egg wash and the flour mixture the day before.

  143. Antoinette December 5, 2014 at 1:54 am - Reply

    I’m having a large party about 22 people. Can I make this ahead of time by frying chicken the night before and than make sauce same day and poor over the chicke?

    Please help

    • Barry C. Parsons January 9, 2015 at 2:29 pm - Reply

      Making this for 22 would be a huge challenge. Your chicken would likely get soggy and since it is so thinly cut may dry out trying to recrisp it. It’s not a recipe I would choose for that many people.

  144. Peanut December 6, 2014 at 10:42 pm - Reply

    I mainly use peanut oil for any breaded chicken product. It burns hotter, and adds great crispness. I prefer cutting a breast in half with recipes like this. I would go a little hotter and faster without over cooking it. Look forward to it.

  145. Ja'net December 16, 2014 at 5:13 pm - Reply

    Hi, my boyfriend had been begging me to make this for like a year, lol. I pinned it a while ago, and he was going through my pinterest page again recently and saw it , and you know what happened next. The begging me to make it started over, and the rest is history. It turned out FANTASTIC! Thank you so much for the idea. The chicken was super crispy (I actually used vegetable oil, it was all I had on hand) and delicious.

    • Barry C. Parsons December 24, 2014 at 9:26 am - Reply

      So glad it was a hit!

      • veggie December 29, 2014 at 6:15 am - Reply

        works well with silken tofu slices and onion slices put through the coating and pan before the chicken to satisfy the vegetarians

  146. cat January 24, 2015 at 4:09 pm - Reply

    Can you substitute brown sugar for the honey. Honey is so expensive?

    • Barry C. Parsons January 28, 2015 at 12:19 pm - Reply

      I’ve never tried it, sorry. I’d be concerned it would crystallize.

  147. Ruth January 30, 2015 at 11:47 am - Reply

    Can I make this earlier in the day and then just warm up when my guests arrive OR does this recipe have to be prepared and eaten right away?

    • Barry C. Parsons January 30, 2015 at 12:58 pm - Reply

      That doesn’t really work in my experience. Anything fried needs to be served immediately to retain it’s crunchiness in my opinion. If you do choose to fry it first, don’t dunk it in the sauce until fully reheated.

  148. LC February 4, 2015 at 9:08 pm - Reply

    Hello, do you think that boneless skinless thighs would work??

    • Barry C. Parsons February 7, 2015 at 8:21 am - Reply

      Absolutely. I personally use chicken thighs all the time because I think they have more flavour. Give it a try.

  149. Sherri W February 12, 2015 at 11:26 am - Reply

    This hands down was one of the best recipes I’ve ever made, my whole family loved it! Wouldn’t change a thing πŸ™‚ Thank you for sharing!

  150. Chantel April 26, 2015 at 8:51 pm - Reply

    This was absolutely delicious! We made these with sesame noodles and it was a fantastic dinner.

  151. Desiree June 11, 2015 at 9:29 pm - Reply

    What other oil options would you recommend? Olive? Coconut?

    • Barry C. Parsons June 13, 2015 at 8:49 am - Reply

      For frying? Any light vegetable oil (Not olive, unless it’s very light) peanut comes to mind too.

  152. Jenn @ EngineerMommy June 14, 2015 at 10:06 pm - Reply

    Looks delish! Can’t wait to try it!

  153. Misty West September 17, 2015 at 9:32 pm - Reply

    Made a Gluten-Free version.
    1 cup gf all-purpose flour mix (Krusteaz) + 1/2 c. cornstarch.

    Worked GREAT for frying; not so good for baking. Ended up frying up the baked ones when pulled them out to flip.

    SAUCE: Suggest a hint of OJ added.

    I also cut back on spices.

  154. Thegiftsguy November 4, 2015 at 5:47 pm - Reply

    Wow that looks really good. I’m going to try the oven version and see how it turns out. Thanks

  155. Scott December 14, 2015 at 8:18 pm - Reply

    Awesome recipe. I made the fried version once before and it was good, but I made a few changes and tried the baked version. I reduced the amount of certain spices, last time I felt there was more than is necessary. I dipped the chicken in the seasoned flour, then egg wash, and then plain Panko bread crumbs. Then I baked it on a wire rack in the oven to make sure it didn’t get soggy. The last change I made was using 1/2 cup of soy sauce rather than 1/4 cup. I felt the honey was too strong in the original recipe. My family loved this baked version.

  156. Romy Khanna February 5, 2016 at 8:09 am - Reply

    awesome, nice, delicious, tasty, crisp, beautiful, superb…………

  157. Stephanie Martin March 2, 2016 at 7:39 pm - Reply

    I’m kind of in a post-pig out fugue right now πŸ™‚ Oh my gosh, that was soooo good. You know when you are eating something that is over the top and you are so focused on the taste…that’s me with this recipe!!! Holy Hanna…I did tweak it a bit out of necessity. I had boneless skinless thighs which I slightly pounded out and I followed another reviewer’s suggestion about 1/2 cornstarch and 1/2 flour. I also let them sit on a cooling rack before I fried them…yes I fried…couldn’t help myself altho I will try the oven baked version next time (maybe). I had a lot of thighs so I’ve got all these leftovers…will they make it into the kids’ lunches (as promised) tomorrow…have to wait and see….

  158. Erin April 8, 2016 at 11:08 am - Reply

    Made this the other day. The only thing I will do differently next time is to cut the chicken pieces into nugget sizes, otherwise this is a delicious recipe and I highly recommend!

  159. Jem April 12, 2016 at 8:20 pm - Reply

    this looks wonderful, but is this spicy. if not how can this be more spicy?

    • Barry C. Parsons April 13, 2016 at 9:41 am - Reply

      No it isn’t spicy but you could add crushed chili paste (sambal) to the sauce as it cooks.

      • jem April 17, 2016 at 3:47 pm - Reply

        thank you very much.. I tried this for cooking practical in school and everyone loved it. i’m only fourteen and this recipe gave me quite a reputation. <3

  160. Jasmine May 14, 2016 at 11:45 pm - Reply

    Do you know if I can replace the flour with coconut flour?

    • Barry C. Parsons August 19, 2016 at 1:18 pm - Reply

      I’ve never used coconut flour but i have known folks who used rice flour as a gluten free substitute.

  161. Manda June 6, 2016 at 9:22 am - Reply

    I used the baked version on some tilapia the other night. Baked at 375 for 8 min. Perfect.

  162. Deena June 16, 2016 at 9:54 pm - Reply

    I have never before left a recipe review but…. This was easy and I am a so-so cook. It was delicious. Stress free too! The sauce is the bomb and I could just eat it with a bowl of rice. It is soooo good!!! Thank you!!!!

  163. natalie June 19, 2016 at 5:05 am - Reply

    Is this recipe using American or English tablespoon measure? ie. 15ml or 20ml?

  164. Sloan November 10, 2016 at 3:13 pm - Reply

    Can I prepare the chicken the night before I want to fry them up?

    • Barry C. Parsons November 14, 2016 at 4:03 pm - Reply

      I don’t recommend that. You’re really only saving a couple of minutes and the coating will likely not stick properly.

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