Preheat oven to 350 degrees Fahrenheit.

Pour enough vegetable or canola oil in a large frying pan to cover the bottom. Heat oil over medium heat.

In a shallow bowl, combine flour, pepper, salt, and garlic powder.

Place beaten eggs in a second shallow bowl.

Pour bread crumbs in a third shallow bowl.

Pat chicken breasts dry with a paper towel and season both sides with salt and pepper.

Place each chicken breast in the flour mixture, then egg mixture, then bread crumbs, ensuring they are coated on both sides. Repeat a second time (this is how you get the double crunch!).

Place chicken in the hot oil, being careful not to crowd the pan. Cook on each side for 4-5 minutes until browned.

Line a large rimmed baking sheet with aluminum foil and spray with nonstick cooking spray. When the chicken breasts are browned, place on the prepared sheet.

When all the chicken breasts are browned, place the baking sheet in the oven and bake for 15-20 minutes until the chicken reaches 165 degrees Fahrenheit. I used fairly thick chicken breasts and needed 20 minutes.

While the chicken is in the oven, melt butter in a large pan. Add garlic and cook until fragrant, but not burned, just a few minutes. Add honey and stir to combine.

Drizzle honey and garlic mixture over chicken.

Enjoy!