YIELD: 4 SERVINGS

Double Crunch Honey Garlic Chicken

Breasts
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.

PREP TIME COOK TIME TOTAL TIME

15 minutes 15 minutes 30 minutes

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.

The nutritional information provided is automatically calculated by

third party software and is meant as a guideline only. Exact accuracy is
not guaranteed. For recipes where all ingredients may not be used
entirely, such as those with coatings on meats, or with sauces or
dressings for example, calorie & nutritional values per serving will
likely be somewhat lower than indicated.

Notes
For a gluten free option, try substituting rice flour for the white flour.
The nutritional information provided is automatically calculated by third party
software and is meant as a guideline only. Exact accuracy is not guaranteed. For
recipes where all ingredients may not be used entirely, such as those with
coatings on meats, or with sauces or dressings for example, calorie & nutritional
values per serving will likely be somewhat lower than indicated.
 Nutrition Information
Yield 4
Serving Size g

Amount Per Serving

Calories 551
Saturated Fat 3g
Cholesterol 236mg
Sodium 3338mg
Carbohydrates 77g
Fiber 2g
Sugar 70g
Protein 32g
The nutritional information provided is automatically calculated by third party software and is meant as
a guideline only. Exact accuracy is not guaranteed. For recipes where all ingredients may not be used
entirely, such as those with coatings on meats, or with sauces or dressings for example, calorie &
nutritional values per serving will likely be somewhat lower than indicated.

© Barry C. Parsons CUISINE: Asian Inspired

https://www.rockrecipes.com/double-crunch-honey-garlic-chicken/

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