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Crunchy Garlic Chicken Breasts

Crunchy Garlic Chicken Breasts

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  • 3/4 (3-4) chicken breast cutlets
  • Salt and pepper, to taste
  • 8 cloves garlic
  • 2 rosemary
  • 1 oregano
  • Pinch of cayenne
  • 1 breadcrumbs
  • 1 canola oil


Wash the chicken and let dry, then season both sides with salt and pepper.

In a food processor, combine the garlic, rosemary, oregano, cayenne, and breadcrumbs. Pulse for a couple minutes until the garlic is minced. You can easily make about a cup of breadcrumbs ahead of time using 1/3 of a stale baguette that is pulsed in the food processor for about 1 minute.

Preheat the oven to 350 degrees. Place the breadcrumb mixture in a shallow bowl then drench the chicken in it, pressing down on it so that they are fully coated. Heat the oil in a large ovenproof skillet and cook chicken until brown on both sides, then transfer the skillet to the oven and cook for another 20-25 minutes until juices run clear.

Nutritional Facts


Calories Per Serving72

Folate equivalent (total)7µg2%

  • Value range buys
  • 125g butter, softened
  • 5 cloves garlic, crushed
  • 6 plump, skinless chicken breasts
  • 4tbsp plain flour
  • 200g breadcrumbs, from sliced loaf
  • You'll also need
  • 1tbsp dried parsley
  • 1⁄2tsp paprika
  • 1tbsp dried thyme
  • 2 eggs, beaten
  • 200ml vegetable oil, for shallow frying

Mix together the butter with the garlic and parsley, season with salt, wrap in clingfilm and roll up tightly to make a long, thin sausage. Chill in the fridge.

With a sharp knife, make an incision in the plump side of each chicken breast, to a make a pocket. Slice the butter into 6 pieces and stuff into the pockets. Toss the chicken in the flour.

Mix the breadcrumbs and paprika with the thyme and season well. Dip each chicken breast first into the egg, then roll in the breadcrumbs until well coated. Secure each with a cocktail stick to keep the butter in as much as possible.

Heat the oil until hot – it’s ready when a piece of bread turns golden after 30 secs. Fry the chicken in 2 batches for 1-2 mins on each side until golden, then transfer to a shallow roasting tin. Bake for 15-20 mins until cooked through. Remove cocktail sticks and drizzle with any escaped butter to serve.

Chicken Breast Coating Recipes

You can cook this breaded chicken recipe in a dual-sided indoor grill or bake it in the oven. Either way, it lives up to its name: crispy and delicious.

Dry salad dressing seasons plain chicken breasts to perfection in this juicy and crunchy coating recipe.

This recipe, from my book Everything No-Trans Fat Cookbook, is delicious, moist, juicy, and crisp. Dry milk powder is the secret ingredient in the coating.

Mustard apple juice, garlic, and some soft bread crumbs are a fabulous complement to tender and juicy chicken breasts.

Control the sodium in your cooking and make your own crispy, crunchy, and flavorful breaded chicken recipe. You can substitute onion powder and garlic powder for the onion salt and garlic salt if you'd like (use half the amount of each).

For more recipes for baked chicken breasts, see Baked Chicken Breast Recipes.

Recipe: Jacques Pépin’s Garlic Chicken Breasts

I’ve got a thing for nuggets of crispy chicken. Not necessarily chicken nuggets — although good ones can fall in this category — but chicken that’s been cut into chunks, is cooked until crispy, and takes well to eating in one or two bites. What can I say? I’m just looking for joy in the form of a salty, meaty, crunchy revelation.

When I came across this recipe in Jacques Pépin’s book, Poulets & Legumes: My Favorite Chicken and Vegetables Recipes, I was a little surprised. I remember scanning through the ingredients and method, getting more excited as I went on. Did I just find my ideal chicken nugget? All signs were pointing to a golden, crispy yes. There was no breading step, no deep-frying, and no mess required. Instead, this recipe promised everything my crispy-chicken-loving heart desired, with the help of a bit of Wondra flour and a nonstick skillet. Garlic and parsley are added at the end for one final flourish of flavor, but it was the method behind preparing the chicken that really got me.

Can I use chicken thighs to make honey garlic chicken?

Yes, you can! But I suggest pounding the chicken down into a thin cutlet-like thickness so that it cooks up in approximately the same time.

Do I have to crunchy coat the chicken?

No, you don’t have you! If you prefer to make this a little lighter, you can always just season the chicken cutlets/chicken breasts with salt, pepper, garlic powder, and paprika and then sear the chicken cutlets in a hot skillet (sprayed or drizzled with a little oil) until the chicken is cooked through. Then, just prepare the sauce as directed and drizzle and serve!


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.


4 large boneless skinless chicken breasts

1 tbsp freshly ground nutmeg

1/4 cup soy sauce, low sodium soy sauce is best

1 tsp ground black pepper


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.

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.

Make an egg wash by whisking together the eggs and water.

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.

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.

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.

To make the Honey Garlic Sauce:

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.

Add the honey, soy sauce and black pepper.

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.


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.

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.

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.

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.

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.

Maintain the heat at 425 degrees F and place baking sheet in the oven. I use the second lowest rack in my oven.

Bake for 15 minutes without opening the door! Take the pan out of the oven and flip all of the chicken pieces over.

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.

Split chicken breast in half – so 2 breasts makes 4 pieces

Dust chicken with flour (gives the chicken a slight crust so the sauce clings to it better!)

Sear chicken, add butter, garlic, vinegar, soy sauce, honey.

Simmer until the sauce thickens. Turn chicken to coat in the amazing honey garlic sauce.

Want to BBQ it? Use this Grilled Honey Soy Chicken recipe instead.

Notice how the sauce is clinging to the surface? That’s because we dusted the chicken with flour so when it’s pan fried, it creates a crust.

Servings #/Adjust if desired 6 servings


  • ▢ 3 split chicken breast - scale to what you need, AKA bone-in skin-on chicken breast
  • ▢ 1 teaspoon garlic powder
  • ▢ ½ teaspoon celery salt - optional if you have it
  • ▢ ½ teaspoon onion powder
  • ▢ ½ teaspoon kosher salt
  • ▢ ¼ teaspoon black pepper
  • ▢ ½ teaspoon cayenne pepper - optional
  • ▢ 1 teaspoon Dual-action baking powder - Alunimum-free


Pro Tips:

  1. Scale to the amount you want. I was cooking for leftovers and the packages usually have 3 breasts at our store.
  2. Properly cutting up and trimmed chicken breasts are important for this recipe to work. Better serving sizes, more even cooking, easier to get properly cooked and more surface area for seasoning. Good in every way.
  3. The celery salt adds some taste but skip if you don't have it.
  4. The cayenne pepper is also optional/to taste. The ½ teaspoon is a 5/10 heat level — more than some want. Don't use if feeding kids.
  5. I like cooking chicken on racks, but it is not that important here.
  6. Keep the thicker parts of the chicken towards the outside of the baking tray.
  7. Be sure to check for a final internal temperature of 165 ° . Do not guess or cook by time alone.
  8. Great leftover in the refrigerator for 3-4 days and can be frozen for 3-4 months.


You may adjust the number of servings in this recipe card under servings. This does the math for the ingredients for you. BUT it does NOT adjust the text of the instructions. So you need to do that yourself.


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Editor's Note: Originally Published May 25, 2011. Updated with expanded options, refreshed photos, and a table of contents to help navigation. Please enjoy one of our easiest, most flavorful chicken recipes.

♨️The Grill

The problem most people will have with cooking any chicken on a gas grill is the grill temperature. The surface temperature where the chicken is cooking needs to be in the 450 ° range.

For this skin-on recipe, we need a cooler zone on the grill to use if the skin is getting burnt. Remember a little char tastes good but burnt is bad. I suggest leaving one of the outside burners off while adjusting the grill temperature.

You can not do this on a high heat like beef, so you need to understand grill temperature well. So you need to know your grill well and have a surface thermometer to know what you're doing. This is not the same thing as that nice-looking but useless thermometer in the grill hood.

While this is a gas grill recipe but you can adapt to charcoal. You have to have a medium heat area and a cooler area.

Tips on how to make Tuscan Garlic Chicken:

This chicken is crunchy perfection, with a delicious gravy-like sauce to go on top. It is smothered in red bell pepper and spinach bits, that add the perfect flavor combo.

-The most critical step in making this chicken crispy, is placing it in heated olive oil, before placing it in the oven to cook.

If you don’t have olive oil, you could also use avocado oil or vegetable oil, but we prefer the taste of olive oil.

-The second step, is just letting the oil brown each side. You don’t want to cook the entire breast in the oil, you will want to bake it as well, to give it that extra oven baked crispiness.

-The sauce is a simple mixture of red pepper bits, garlic, cornstarch, chicken broth, heavy cream, milk, and spinach.

-When you are cooking the spinach, be sure to add it last, or later on in the recipe. Spinach shrinks and shrivels up quickly when heated, so be sure to watch it, and not overcook it.

Don’t be afraid to add large handfuls of spinach to the mixture either. They will shrivel up and shrink to about 1/4 of their size.