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If you're searching for a delightful and satisfying dish to elevate your dinner game, look no further than Double Crunch Honey Garlic Chicken Breasts. This recipe combines the irresistible sweetness of honey with the savory depth of garlic, creating a flavor profile that is both comforting and exciting. What truly sets this dish apart is the double crunch; the use of panko breadcrumbs not only enhances the texture but also adds a delightful crispiness that contrasts beautifully with the juicy chicken breasts.

Double Crunch Honey Garlic Chicken Breasts

Discover the deliciousness of Double Crunch Honey Garlic Chicken Breasts, a recipe that transforms dinner into a flavorful experience. Combining sweet honey and savory garlic, this dish boasts a double crunch thanks to panko breadcrumbs, making it delightfully crispy. Perfect for family dinners or special occasions, these juicy chicken breasts are easy to prepare and versatile. Elevate your meal with this satisfying recipe that balances taste and texture, sure to impress everyone at your table.
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Ingredients
  

4 boneless, skinless chicken breasts

1 cup all-purpose flour

1 cup panko breadcrumbs

2 large eggs

1/2 cup honey

1/4 cup soy sauce

4 cloves garlic, minced

1 teaspoon ground ginger

1 teaspoon garlic powder

1 teaspoon onion powder

1/2 teaspoon black pepper

1 teaspoon salt

1 tablespoon vegetable oil (for frying)

Fresh chives or parsley, for garnish (optional)

Instructions
 

Prepare the Marinade: In a mixing bowl, combine honey, soy sauce, minced garlic, ground ginger, garlic powder, onion powder, black pepper, and salt. Mix well until fully blended.

    Marinate the Chicken: Place the chicken breasts in a zip-top bag or a shallow dish. Pour the marinade over the chicken and seal the bag or cover the dish. Marinate for at least 1 hour (or up to overnight) in the refrigerator to enhance the flavor.

      Set Up Breading Station: Gather three shallow bowls. In the first bowl, place the flour. In the second bowl, beat the eggs. In the third bowl, add the panko breadcrumbs.

        Bread the Chicken: Remove chicken from the marinade and let the excess drip off. First, coat each chicken breast in flour; shake off any excess. Next, dip it into the beaten eggs, allowing any excess to drip off. Finally, coat the chicken in panko breadcrumbs, pressing gently to adhere.

          Heat the Oil: In a large skillet, heat the vegetable oil over medium-high heat. Ensure the oil is hot but not smoking before adding the chicken.

            Fry the Chicken: Place the breaded chicken breasts in the skillet, being careful not to overcrowd the pan. Cook for about 5-7 minutes per side, or until golden brown and cooked through (internal temperature should reach 165°F or 75°C). You may need to work in batches depending on the size of your skillet.

              Let Rest: Once cooked, transfer the chicken to a plate lined with paper towels to absorb excess oil. Allow it to rest for a few minutes.

                Garnish and Serve: For an extra touch, drizzle some additional honey over the chicken before serving. Garnish with chopped chives or parsley and serve with your favorite side dishes, such as steamed vegetables or rice.

                  Prep Time, Total Time, Servings: 15 mins | 1 hour (marination) + 20 mins | 4 servings