Step 1: Prepare the Chicken

1. Pound the Chicken: Place each chicken breast between two sheets of plastic wrap and pound with a meat mallet until they’re about 1/2 inch thick. This helps the chicken cook evenly and become tender.
2. Season the Chicken: Lightly sprinkle salt and pepper on both sides of each chicken breast to enhance the flavor.

Step 2: Prepare the Coating

1. Mix Dry Ingredients: In a medium bowl, combine the flour, cornstarch, baking powder, paprika, garlic powder, onion powder, salt, black pepper, and cayenne pepper (if using). Whisk to ensure all ingredients are evenly distributed.
2. Set Up Coating Stations: Pour the buttermilk (or regular milk) into a separate shallow bowl. You should now have two stations: one for the dry coating mixture and one for the milk.

Step 3: Coat the Chicken

1. First Coat: Dip each chicken breast into the dry flour mixture, pressing to ensure it’s well-coated.
2. Dip in Milk: Next, dip the coated chicken breast into the milk, allowing any excess to drip off.
3. Second Coat: Return the chicken breast to the dry flour mixture, pressing firmly so that the flour adheres to the wet coating, forming a thick crust. Repeat for all chicken breasts and set aside.

Step 4: Fry the Chicken

1. Heat Oil: Heat the vegetable oil in a large skillet over medium-high heat. The oil should be hot enough that a pinch of flour sizzles when dropped in but not so hot that it smokes.
2. Fry Chicken in Batches: Carefully place the coated chicken breasts in the hot oil, frying in batches to avoid overcrowding the pan. Cook each breast for 4-5 minutes per side, or until golden brown and cooked through. Use a meat thermometer to ensure the internal temperature reaches 165°F (74°C).
3. Drain the Chicken: Remove the chicken breasts from the skillet and place them on a paper towel-lined plate to drain any excess oil.

Step 5: Prepare the Honey Garlic Sauce

1. Combine Sauce Ingredients: In a small saucepan, combine the honey, soy sauce, minced garlic, grated ginger (if using), and rice vinegar. Stir to mix.
2. Simmer the Sauce: Bring the mixture to a simmer over medium heat, allowing it to bubble gently for about 5 minutes. This will concentrate the flavors.
3. Thicken the Sauce (Optional): If you prefer a thicker sauce, mix 1 tablespoon of cornstarch with 2 tablespoons of water and add to the saucepan. Stir until the sauce thickens slightly, then remove from heat.

Step 6: Coat the Chicken in Sauce

1. Dip or Drizzle: Dip each chicken breast into the honey garlic sauce, coating both sides, or spoon the sauce over the chicken. If you prefer, you can serve the sauce on the side for dipping.
2. Garnish: Sprinkle with sesame seeds and garnish with fresh parsley or green onions.

Step 7: Serve

1. Serve Hot: Serve the Double Crunch Honey Garlic Chicken Breasts immediately. They pair well with steamed rice, mashed potatoes, or a side of vegetables like steamed broccoli or green beans.