Double Crunch Honey Chicken

This dish features juicy chicken breasts that are coated twice in a well-spiced flour mix to build a super-crispy crust. You can fry or bake the chicken until it’s golden and crunchy, then finish it with a glossy honey-garlic sauce that brings together sweet, savory, and fragrant notes. Whether you serve the sauce on the chicken or as a dip, it’s ideal for casual weeknights or for sharing at gatherings.

Why You’ll Love It

• The double-dredge method ensures a big, satisfying crunch.
• Uses common ingredients you’re likely to have in your pantry.
• Ready in under an hour (including the sauce).
• Flexible: you can fry for max crisp or bake for a lighter version.

Ingredients

• 4 boneless, skinless chicken breasts
• 2 cups all-purpose flour
• 1 tsp salt, 1 tsp black pepper
• ½ tsp ground ginger, ½ tsp nutmeg
• ½ tsp ground thyme, ½ tsp ground sage
• ¼ tsp cayenne pepper, 1 tsp paprika
• 2 large eggs + 2 Tbsp water (for the egg wash)
• 3 cloves garlic, minced
• 2 Tbsp olive oil
• ½ cup honey
• ¼ cup low-sodium soy sauce
• Canola oil, for frying

How to Make It

1. Prep the Chicken
   Pound the chicken breasts until they are about ½ inch thick. This helps them cook evenly.
2. Make the Seasoned Flour
   In a large bowl, combine the flour, salt, pepper, ginger, nutmeg, thyme, sage, cayenne, and paprika. Divide this mixture evenly into two bowls.
3. Prepare the Egg Wash
   Whisk the eggs and water together until smooth.
4. Coat the Chicken
   • Lightly season the chicken with salt and pepper.
   • Dredge each piece in the first bowl of flour, pressing so it adheres.
   • Dip into the egg wash, making sure it’s fully covered.
   • Finally, dredge it again in the second seasoned flour bowl, pressing firmly so you get a thick, crunchy crust.
5. Cook the Chicken
   • If frying: Heat canola oil in a skillet over medium heat. Fry each chicken breast 4–5 minutes per side, until golden brown and cooked through.
   • If baking: Preheat your oven to about 425°F (220°C). Use a lightly oiled baking sheet, and bake the coated chicken about 15 minutes, then flip and bake another 10–15 minutes until crisp and done.
6. Make the Honey-Garlic Sauce
   In a small saucepan over medium heat, warm the olive oil and sauté the minced garlic until it’s fragrant (but don’t let it burn). Then add the honey and soy sauce, and simmer gently until the sauce thickens slightly into a syrupy consistency.
7. Serve
   Place the cooked chicken on a plate or rack, and either drizzle the warm honey-garlic sauce over each piece or serve it on the side so people can dip.

Tips & Notes

• For best crunch, let the fried chicken rest on a wire rack instead of paper towels — that prevents the bottom from going soggy.
• The honey sauce can be made ahead and stored in the fridge, then warmed when needed.
• If you don’t have chicken breasts, you can use boneless thighs — they work very well and stay juicy.
• For a gluten-free version, swap in a GF flour blend, and use tamari instead of soy sauce.
• To reheat leftovers and preserve crunch: use a hot oven instead of microwaving.

Serving Ideas
Serve this crispy, honey-glazed chicken with:

• Jasmine or basmati rice
• A fresh green salad
• Roasted vegetables
• As a filling in a sandwich for an extra-crunchy twist

Storage
Store leftover chicken in an airtight container in the refrigerator for up to 3 days. Reheat in the oven to preserve the crisp coating.