Description
These Double Crunch Honey Garlic Chicken Breasts are crispy, golden-fried chicken cutlets drizzled with a sticky, sweet, and savory honey garlic glaze. The double-breading ensures an extra crunchy texture that pairs perfectly with the bold, garlicky sauce.
Ingredients
- 4 boneless skinless chicken breasts
- 1 cup all-purpose flour
- 1/2 cup cornstarch
- 1 tsp salt
- 1/2 tsp black pepper
- 1 tsp paprika
- 1/2 tsp garlic powder
- 1/2 tsp onion powder
- 2 eggs
- 1/4 cup milk
- Oil, for frying
- 1/2 cup honey
- 4 cloves garlic, minced
- 1/4 cup soy sauce
- 1/4 cup water
- 1 tbsp cornstarch (for slurry)
- 1 tsp vinegar (optional)
Instructions
- Slice chicken breasts in half horizontally to create thinner cutlets.
- Prepare two bowls: one with beaten eggs and milk, and another with flour, cornstarch, salt, pepper, paprika, garlic powder, and onion powder.
- Dredge each chicken piece in the flour mixture, dip into the egg mixture, then back into the flour mixture.
- Heat oil in a skillet over medium-high heat. Fry chicken for 4–5 minutes per side until golden brown and cooked through. Drain on paper towels.
- In a saucepan, combine honey, soy sauce, garlic, and water. Bring to a simmer.
- Mix cornstarch with a little water to make a slurry and stir into the sauce. Cook until thickened. Add vinegar if using.
- Drizzle sauce over the crispy chicken or serve on the side for dipping.
Notes
- Add red pepper flakes or hot sauce for a spicy kick.
- Bake or air fry for a lighter version.
- Store chicken and sauce separately to maintain crispiness.
- Use gluten-free flour and tamari for a gluten-free option.
Nutrition
- Serving Size: 1 chicken breast with sauce
- Calories: 480
- Sugar: 18g
- Sodium: 890mg
- Fat: 22g
- Saturated Fat: 4g
- Unsaturated Fat: 16g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 1g
- Protein: 36g
- Cholesterol: 130mg
