Crunchy Honey Chicken Breasts


Sometimes I get it right, and this is one of those times.  My husband has requested I make this again very soon!  I hope you enjoy it as much as we did!


Crunchy Honey Chicken Breasts


4 Skinless Boneless Chicken Breast

3 Eggs

3 Tablespoons Milk

3/4 Cup each Flour and Breadcrumbs

1/4 teaspoon Cayenne

1/2 teaspoon Baking Powder

1/2 teaspoon Turmeric

1 teaspoon each Celery Salt and Kosher Salt

1 teaspoon Garlic Powder

1 teaspoon Pepper

1 teaspoon Dry Mustard

1 teaspoon Paprika

1 teaspoon Ginger

2 teaspoons Italian Seasonings

2 teaspoons White Pepper

4 Tablespoons Melted Butter



1/2 Tablespoons chopped garlic

1 Tablespoon butter

3/4 cup honey

1/4 cup brown sugar

1/4 teaspoon ginger

Dash of cayenne pepper

1/4 cup soy sauce


Preheat oven to 425 degrees

Place a 9×13 baking dish in oven and preheat empty dish for 15 minutes

Mix all the dry ingredients together in a bowl large enough to toss the chicken around in

Stir together the eggs and milk

Dip chicken into wet mixture then coat well with dry mixture

Return chicken into wet mixture then dry once again.  This will put the extra crispy coating on the chicken

Set aside until all pieces of chicken are coated

After baking dish has preheated, add butter in and let it melt

Add chicken pieces to pan

Bake uncovered for about 3 minutes on each side so it can “fry” in the melted butter. Try not to turn more than twice or your breading will come off.


While the chicken is baking, Sauté the garlic a little in the butter

Add the honey, soy sauce, brown sugar, cayenne, and ginger

Bring to a boil then reduce to low and simmer for about 5 minutes

Watch this carefully because it will foam and boil over

Lower oven temperature to 350

Pour 1/2 of the glaze over the chicken

Flip them over and pour the other 1/2 over the other side

Return to oven for about 15-20 minutes. This sets the glaze and finishes them to be sure they are cooked through.