Crispy Garlic Chicken Recipe - Savory Nothings (2024)

50 minutes mins


4.74 from 23 votes

Jump to Recipe | Updated: | by Nora

Are you in need of easy party appetizer ideas for the busy fall and holiday season? This crispy and sticky garlic chicken recipe is just what you’re looking for!

Crispy Garlic Chicken Recipe - Savory Nothings (1)

Who loves a good appetizer?! I most definitely do. Here, I’m breading nuggets of chicken breast to fry in a skillet. Then I’m covering them in a sweet Asian inspired glaze with garlic, honey and soy sauce – so, so good!

Also, just as an aside… I say appetizer, but really? They work just as well for dinner over rice!

Crispy Garlic Chicken Recipe - Savory Nothings (2)

Tips and tricks

  • make sure to bread the chicken exactly as outlined in the recipe below – this is the BEST way for a crispy coating that actually sticks.
  • if you’d rather bake the chicken, feel free to follow the steps in my baked chicken nuggets (click here for the recipe). Then, coat the baked nuggets in the sauce from this recipe!
  • if you’re put off by fish sauce, just skip it! You can also use a little bit of Worcestershire sauce in its place, if you want.

Serving suggestions

If you serve these as a party appetizer, you don’t need much with them! Sprinkle them with chopped cilantro or chopped green onion if you like.

For dinner, we enjoy these with a big salad and rice. Click here for my Coleslaw recipe, or here for my cucumber salad.

Crispy Garlic Chicken Recipe - Savory Nothings (3)

More appetizers

  • Sticky BBQ Slow Cooker Meatballs
  • Crockpot BBQ Little Smokies
  • Baked Honey Wings
  • Bacon Wrapped Dates with Pecans and Goat Cheese

PSIf you try this recipe, please leavea review in the comment section and add a star rating in the recipe card – I appreciate your feedback! Follow along onPinterest,FacebookorInstagram.

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Crispy Garlic Chicken

Crispy chicken is tossed with a sticky and garlicky sauce to make a better-than-take-out dinner!

Recipe by Nora from Savory Nothings

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4.74 from 23 votes

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Recipe details

Prep 20 minutes mins

Cook 30 minutes mins

Total 50 minutes mins

Servings 6 servings

Difficulty Easy


For the Sauce

  • 3 cloves garlic minced
  • 6 tablespoons honey
  • 2 tablespoons soy sauce
  • 2 tablespoons barbecue sauce
  • 1 teaspoon fish sauce
  • 1 teaspoon white wine vinegar
  • ½ cup water
  • 1 teaspoon cornstarch

For the Chicken

  • 1 pound boneless skinless chicken breasts cut into chunks
  • ½ cup flour
  • 3 eggs
  • ½ cup breadcrumbs
  • Oil for frying


To Make the Sauce

  • Add all sauce ingredients to a small saucepan and bring to a boil. Reduce the heat and simmer until starting to thicken. Set aside until all the chicken is done.

To Make the Chicken

  • Pat the chicken dry. To a shallow dish add the flour. Whisk the eggs together in a second dish and put the breadcrumbs into a third. To bread the chicken coat it first with flour, then with eggs and finally with breadcrumbs. (For a more thorough tutorial on how to correctly bread chicken to give it a nice crispy coating check out this post.

  • Heat a nonstick frying pan over medium high heat. Add oil and cook the chicken in batches for 6-8 minutes or until golden and crispy on the outside and cooked through on the inside.

To Assemble

  • Add all the cooked chicken into the pan and pour the sauce over it. Toss until everything is coated and the sauce has thickened to a syrupy consistency.

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Serving: 1servingCalories: 272kcalCarbohydrates: 35gProtein: 21gFat: 4gSaturated Fat: 1gCholesterol: 130mgSodium: 660mgPotassium: 382mgSugar: 20gVitamin A: 155IUVitamin C: 1.4mgCalcium: 37mgIron: 1.9mg

Nutrition is an estimate.

More recipe information

Course: Appetizer, Main Course

Cuisine: American, Asian

More crispy chicken

  • Crispy Oven Fried Chicken
  • Garlic Parmesan Crispy Oven Fried Chicken
  • Oven Fried Coconut Chicken
  • Truly Crispy Buttermilk Oven Fried Chicken

Crispy Garlic Chicken Recipe - Savory Nothings (13)
About Nora
When I got married to my professional chef husband, I realized I had to step up my game in the kitchen. Now I share my favorite foolproof family recipes here on Savory Nothings: Chef-approved, kid-vetted and easy enough for everyday home cooks like you and me! Learn more.

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  1. KRH says

    Crispy Garlic Chicken Recipe - Savory Nothings (16)
    Thanks for the great recipe! I have been looking for a good crispy garlic chicken and I think this is the one I’ll be using for a while. I did make the chicken a little differently (baked instead of fried) but it turned out wonderful and the sauce was great!


« Older Comments

Crispy Garlic Chicken Recipe - Savory Nothings (2024)


What is the secret to crispy chicken? ›

Cornstarch in the flour makes the crust crispier.

Cornstarch weakens the all-purpose flour's protein just enough to make the coating tender.

Does baking powder make chicken crispy? ›

That trick is a sprinkling of baking powder, and it'll get you the crispiest, crackliest bites of fatty, salty skin imaginable, whether you're cooking just one thigh, a plate of wings, or an entire bird. Baking powder, it turns out, is good for quite a lot more than baking.

How to get crispy chicken skin without frying? ›

Air fry at 350F for 15 minutes or until the skin is crispy. Season with your favorite seasonings! Oven Instructions: Similar to the air fryer, place a piece of parchment paper on one baking sheet and lay the chicken skins flat on the baking sheet and season with salt.

Is cornstarch or baking soda better for crispy chicken? ›

Ingredient Tips

My not-so-secret tip to the best fried chicken is a combination of FLOUR, CORNSTARCH, and BAKING POWDER. When mixed with the flour, the cornstarch makes the flour coating crispier and gives it that golden brown color! (It has to do with prevention of gluten development.)

What makes chicken crispier flour or cornstarch? ›

When paired with all-purpose flour, cornstarch helps prevent gluten development, which makes the flour coating crispier, and absorb moisture (from the frying and the chicken), which also means a crispier coating. If you already have a favorite fried chicken recipe, try replacing a quarter of the flour with cornstarch.

Is baking powder or soda better for crispy chicken? ›

It may sounds unappealing, but coating chicken wings in seasoned baking powder is what makes the skin super crispy. You won't taste it in the end results, so long as you use aluminium-free. To be clear, make sure you use baking powder, NOT baking soda, because there is a big difference!

Why won't my chicken get crispy? ›

Chicken skin needs to be dry in order for it to crisp when cooked. Whether or not you rinse the chicken before prepping, you need to make sure the skin is as dry as possible. After removing the chicken from the package (and washing it, if that is your preferred method) pat each piece dry with paper towels.

How do you make chicken skin super crispy? ›

Put a little schmear of vegetable oil and because there is no water in it, the heat from the oven immediately begins to crisp up the skin and you don't end up with steam coming off the skin,” he says. Slow and steady when roasting.

Which is better on wings cornstarch or baking powder? ›

Cornstarch and baking powder are common dredges used for chicken wings. I wholeheartedly believe that the former works much better than the latter.

What can I use instead of baking powder to make chicken crispy? ›

Substitute each teaspoon (5 grams) of baking powder in the recipe with 1/4 teaspoon (1 gram) baking soda and 1/2 teaspoon (2.5 grams) vinegar. Summary: Each teaspoon (5 grams) of baking powder can be replaced with a 1/4 teaspoon (1 gram) baking soda and a 1/2 teaspoon vinegar.

What does soaking chicken in baking soda do? ›

Velveting is a simple process of using baking soda or a mixture of egg whites, cornstarch and oil to marinate and tenderize economical cuts of steak, chicken and other meats before cooking. Velveting meat softens fibers to reduce toughness and enhance juiciness for maximum flavor and tenderness.

Does butter or oil make chicken skin crispy? ›

Ideally, pan-fried chicken will come off the heat tender and juicy on the inside, and golden and crispy on the outside -- but the perfect crunchy skin won't happen in just any cooking fat. If you want a tasty flavor, go with butter, but if you want your ideal texture, opt for a cooking oil instead.

What oil is best for crispy chicken skin? ›

Benefits: With a high smoke point and neutral flavor, canola oil is excellent for frying chicken. As an added bonus, it has high levels of omega-3 and omega-6 fatty acids, which makes it healthier than other options.

How do Chinese get their chicken so crispy? ›

The chicken is then air-dried for 10 to 12 hours before being flash-fried, then oil-poached. The skin gets its signature crispiness from 10 to 12 minutes of basting with scalding hot oil right before serving.

What oil makes chicken the crispiest? ›

Lard is a great choice for frying chicken because it gives your chicken an excellent flavor and unparalleled crispy crust.

Does butter or oil make chicken crispier? ›

“People put butter on the chicken skin with the idea that it's going to help it become crispy — it doesn't,” he laments. “It helps the skin to go brown because the solids in the butter brown, but it doesn't make it crispier.” Instead, he recommends using vegetable oil after thoroughly drying your bird.

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