Crispy Double Crunch Chicken

This double crunch honey garlic chicken has transformed my weeknight dinner game completely. The crispy coating shatters with each bite while the sweet and savory sauce creates the perfect balance that makes this dish irresistible.

I first made this for my skeptical teenagers who now request it weekly. The double coating technique was a game changer that elevated ordinary chicken breasts into something truly restaurant worthy.

Ingredients

• Chicken breasts: Large boneless skinless breasts work best as they remain juicy while cooking through
• Flour: Creates the perfect base for the crispy exterior
• Spice blend: A powerful combination including ginger, nutmeg, thyme, and cayenne that creates remarkable depth
• Eggs: Essential for binding the coating and creating that crispy texture
• Honey: Choose a good quality variety as it forms the base of your sauce
• Soy sauce: Low sodium version recommended to control saltiness in the final dish
• Garlic: Fresh cloves provide better flavor than pre-minced versions
• Oil: Canola oil works perfectly for frying due to its high smoke point

Step-by-Step Instructions

Prepare the chicken:

Pound chicken between plastic wrap to an even 1/2 inch thickness or slice horizontally for thinner pieces. This ensures even cooking and maximizes the crispy coating to juicy meat ratio.

Mix the coating:

Sift together flour, salt, pepper, and all spices thoroughly. This makes enough for two batches so save half in the freezer for next time. Be sure to combine thoroughly for consistent flavor throughout.

Create egg wash:

Whisk eggs and water until completely combined. This will help the second coating adhere properly and create that signature double crunch texture.

Coat the chicken:

Season chicken with salt and pepper then dredge in flour mixture. Dip into egg wash and then back into flour mixture pressing gently to ensure good contact. The pressed coating creates those delicious crispy bits.

Cook the chicken:

Heat oil to just below medium heat, about 4.5 out of 10 on the dial. Fry gently for 4 to 5 minutes per side until golden brown and crispy watching carefully to prevent burning. The chicken should reach 165°F internally.

Prepare the sauce:

Sauté garlic in olive oil without browning then add honey, soy sauce, and black pepper. Simmer for 5 to 10 minutes watching carefully as it can foam up quickly. Let cool slightly before dipping chicken.

Finish and serve:

Drain fried chicken on a wire rack briefly then dip into the honey garlic sauce ensuring complete coverage. Serve immediately with noodles or rice.

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The freshly ground nutmeg makes a surprising difference in this recipe. I once tried to skip it thinking no one would notice but the depth of flavor was noticeably lacking. Now I keep whole nutmegs on hand specifically for this dish that has become our Sunday night tradition.

Oven Baked Option

For a lighter version this chicken can be oven baked with excellent results. The key to success is preheating your baking sheet which ensures the bottom crust starts cooking immediately. I discovered this technique after trying to replicate the crispiness of fried chicken without the oil and now use it for many recipes.

Prepare your chicken exactly as in the original recipe through the coating steps. While working preheat a baking sheet in a 425°F oven. When ready lightly oil the hot pan, place chicken pieces an inch apart and spray the tops with oil. Bake for 15 minutes without opening the oven, flip pieces, then cook for another 10 to 15 minutes until crispy and browned.

Storage and Reheating

This chicken stays remarkable even when stored properly. For best results store the chicken and sauce separately in airtight containers in the refrigerator for up to 3 days. To reheat place chicken on a wire rack over a baking sheet in a 350°F oven for 10 to 12 minutes until hot and crispy again. Only dip in reheated sauce just before serving to maintain maximum crispiness.

Serving Suggestions

While delicious with simple rice or noodles this chicken pairs beautifully with Asian inspired sides. Try serving with steamed broccoli tossed with sesame oil, a quick cucumber salad, or vegetable stir fry. For a complete restaurant style experience add veggie spring rolls or a simple miso soup starter. The sauce also makes an excellent drizzle for the vegetables creating cohesion throughout the meal.

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Frequently Asked Questions

→ Can I make this chicken in an air fryer?

Yes, you can adapt this for an air fryer. Coat the chicken as directed, then lightly spray with oil and cook at 375°F for about 12-15 minutes, turning halfway through. The coating may not get quite as crunchy as traditional methods, but it will still be delicious when glazed with the honey garlic sauce.

→ How can I store leftovers?

For best results, store the cooked chicken and sauce separately in airtight containers in the refrigerator for up to 3 days. Reheat the chicken in a 350°F oven for 10-15 minutes to restore crispiness, then dip in reheated sauce before serving.

→ Can I freeze the prepared flour mixture?

Absolutely! As noted in the instructions, the flour and spice dredge mix makes enough for two batches. You can freeze half in a sealed bag for up to 3 months, making your next preparation much quicker.

→ What sides pair well with this chicken?

This honey garlic chicken pairs beautifully with steamed rice, lo mein noodles, stir-fried vegetables, or a simple green salad. For a complete Asian-inspired meal, consider adding vegetable spring rolls or steamed edamame as appetizers.

→ Can I reduce the sweetness of the sauce?

Yes, you can adjust the sweetness by reducing the honey to 3/4 cup and increasing the soy sauce slightly. Adding 1-2 teaspoons of rice vinegar will also help balance the sweetness while adding depth to the flavor profile.

→ How thick should I pound the chicken breasts?

The chicken should be pounded to an even 1/2 inch thickness. This ensures quick, even cooking and the perfect ratio of crispy coating to juicy meat. Alternatively, you can horizontally slice the breasts into thinner pieces if you don't have a meat mallet.