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 Chops was 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.
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.

Baked Double Crunch Honey Garlic Chicken

The Baked Version!

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.

 

Like this recipe?

You’ll find hundreds of other delicious recipe ideas like this in our Chicken Recipes Gallery and even more great ideas in our Quick & Easy Dinners Category. Just click on the photos there to get to the recipes.

Double Crunch Honey Garlic Chicken Breasts

 

 

Double Crunch Honey Garlic Chicken Breasts
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Double Crunch Honey Garlic Chicken Breasts
Prep Time
15 mins
Cook Time
15 mins
Total Time
30 mins
 
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.
Course: Main Course
Cuisine: Asian Inspired
Servings: 4 servings
Author: Barry C. Parsons
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
  • 1/4 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 1/2 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 1/2 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 4 1/2 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.
Recipe Notes

For a gluten free option, try substituting rice flour for the white flour.

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210 Comments on "Double Crunch Honey Garlic Chicken Breasts"

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Keira
Guest

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

Anonymous
Guest

I hope you mean AWESOME site 🙂

Anonymous
Guest

Fukkin awesome is more like it….

PureOaknut
Guest

“Visitants”? Is that like aliens?

Anonymous
Guest

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
Guest

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

Honey garlic sauce mmmmmmmmmmmmmmmmmmmmm

laura sue
Guest

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!!

Javelin Warrior
Guest

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…

Amber @ The Cook's Sister
Guest

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

Andrea Meadows
Guest

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!

Lillian (My Recipe Journey)
Guest

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!

Emily
Guest

Oh my heavens. This looks incredible! Gorgeous photos!

Nikki
Guest

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 🙂 I will CERTAINLY be trying this recipe though. Sounds fantastic!

Candace
Guest

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
Guest

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
Guest

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

Noreen McPhail
Guest

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

SarahE
Guest

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.

Anonymous
Guest

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

Anonymous
Guest

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

Barry C. Parsons
Guest

Yes it is.

Anonymous
Guest

Thanks, I was wondering the same thing.

Anonymous
Guest

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

Anonymous
Guest

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

Barry C. Parsons
Guest

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

e74eda1a-9192-11e1-b407-000bcdcb471e
Guest

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! 🙂

Unknown
Guest

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!!!

Anonymous
Guest

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

Anonymous
Guest

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
Guest

Great idea! Thanks!

Christy W.
Guest

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
Guest

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
Guest

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

Anonymous
Guest

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

Anonymous
Guest

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

Eclectic Bohemian
Guest

Made it tonight and everyone LOVED it!

Evin
Guest

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.

Anonymous
Guest

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

Anonymous
Guest

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!

Anonymous
Guest

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!!

Anonymous
Guest

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!

Anonymous
Guest

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

Saglet
Guest

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!!!

Haili
Guest

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 🙂

Ashley
Guest

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!

Anonymous
Guest

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!

RecipeNewZ
Guest
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 🙂 ) 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… Read more »
Anonymous
Guest

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
Guest

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.

Anonymous
Guest

Thank you so much!

Anonymous
Guest

Made this yesterday and my family and I loved it! 🙂

Anonymous
Guest

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!

Ivonny
Guest

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

Barry C. Parsons
Guest

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

Heather
Guest

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

Idherbal
Guest

Definitely a dinner to impress Amazing!

elleblack
Guest

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

elleblack
Guest

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

Anonymous
Guest

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

Kellie.
Guest

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 🙂

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

Anonymous
Guest

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!

Anonymous
Guest

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!

Anonymous
Guest

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

Barry C. Parsons
Guest

Same thing.

Anonymous
Guest
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… Read more »
Andrea
Guest
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… Read more »
Nikki @ Tikkido
Guest

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.

kstef
Guest

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

Anonymous
Guest

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

Colleen
Guest
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… Read more »
Barry C. Parsons
Guest

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.

crazycatlady58
Guest

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

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