Double Crunch Honey Garlic Chicken 3.000

Tom McCorkle for The Washington Post; food styling by Lisa Cherkasky for The Washington Post

Dinner in Minutes Nov 26, 2018

It's crispy-crunchy, mildly hot and salty-sweet — reminiscent of spicy hot fried chicken but much less work. It's double, because after a quick pan-fry the chicken is further crisped in the oven. We've simplified the recipe that has been crazy-popular on the Web for years by reducing the amount of sauce and the way it's cooked. Yes, you are frying, but it takes minutes and does not require a pot full of oil.

The oil can be strained and reused, depending on your subsequent application. It is helpful, but not necessary, to have an instant-read thermometer for monitoring the oil.

Serve with a fresh, crunchy slaw.

Click here to see step-by-step photos and a video for this recipe.

3 - 4

When you scale a recipe, keep in mind that cooking times and temperatures, pan sizes and seasonings may be affected, so adjust accordingly. Also, amounts listed in the directions will not reflect the changes made to ingredient amounts.

Tested size: 3-4 servings

  • For the chicken
  • 3 large boneless, skinless chicken breast halves (1 1/4 pounds total)
  • Canola or grapeseed oil, for frying
  • 1 cup flour
  • 1 1/2 teaspoons kosher salt
  • 1 teaspoon freshly ground black pepper
  • 1/2 teaspoon ground thyme
  • 1 1/2 teaspoons sweet paprika
  • 1/2 teaspoon ground cayenne pepper
  • 1 large egg
  • 1/4 cup water
  • For the sauce
  • 1 teaspoon extra-virgin olive oil
  • 3 cloves garlic
  • 1/4 cup honey
  • 2 tablespoons low-sodium soy sauce
  • Pinch ground cayenne pepper (optional)


Preheat the oven to 425 degrees. Set an ovenproof wire rack inside a rimmed baking sheet.

Place the chicken breasts on a cutting board. Slice them in half horizontally, to create 6 cutlets of roughly equal thickness.

For the chicken: Heat about 1/2 inch of the canola or grapeseed oil in a medium skillet or saute pan over medium heat (its temperature on an instant-read thermometer should register no more than 350 degrees, so adjust the heat, as needed).

Meanwhile, whisk together the flour, salt, black pepper, ground thyme, paprika and cayenne pepper in a wide, shallow bowl (like a pasta bowl). Whisk together the egg and water in a separate wide bowl.

Dip each cutlet in the flour mixture to coat it evenly, then into the egg-water and back again into the flour. The chicken should be completely coated; shake off any excess flour and place on a plate.

Once the oil shimmers, add half the coated chicken pieces, or just enough to fit without crowding the pan. Cook for about 4 minutes on the first side, then turn them over with tongs and cook for about 2 minutes, until crisped and golden. Use tongs to transfer to the wire rack. Repeat to fry all the chicken. Discard any remaining egg mixture and seasoned flour.

For the sauce: Heat the teaspoon of extra-virgin olive oil in a microwave-safe bowl for 15 seconds. Meanwhile, mince the garlic. Add to the heated oil; cover with a paper towel and microwave on HIGH in 15-second increments (about 1 minute ought to do it), until fragrant and softened. Stir in the honey, soy sauce and a pinch of cayenne, if using, until well incorporated.

Drizzle over the chicken, turning to catch both sides. Immediately transfer (on the rack/pan) to the oven; roast for 5 to 7 minutes, until heated through.

Serve hot.

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Recipe Source

Based on a recipe at

Tested by Bonnie S. Benwick.

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