Honey Butter Crispy Chicken
Ingredients
Chicken
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1 kg boneless chicken thighs (best for juiciness) or breast
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1 tsp salt
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1 tsp black pepper
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1 tsp garlic powder
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1 tsp paprika
Coating
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1 cup all-purpose flour
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½ cup cornstarch (for extra crisp)
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1 tsp baking powder
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½ tsp salt
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½ tsp white pepper
Wet Mix
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1 egg
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½ cup buttermilk (or regular milk + 1 tsp vinegar)
Honey Butter Sauce
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4 tbsp butter
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⅓ cup honey
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1 tbsp soy sauce
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2 garlic cloves, minced
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Optional: ½ tsp chili flakes (for sweet heat)
Oil for frying
Instructions
1️⃣ Prep the Chicken
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Season chicken with salt, pepper, garlic powder, and paprika.
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Mix egg and buttermilk in one bowl.
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Combine flour, cornstarch, baking powder, salt, and white pepper in another.
2️⃣ Coat
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Dip chicken into wet mix, then into flour mixture.
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Press firmly for a thick coating.
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For extra crunch: repeat (double dip).
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Let rest 10 minutes before frying.
3️⃣ Fry
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Heat oil to 170–175°C (340–350°F).
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Fry 5–7 minutes per side until golden and internal temp reaches 75°C (165°F).
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Drain on a wire rack.
4️⃣ Make the Honey Butter Sauce
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Melt butter in a pan.
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Add garlic and cook 30 seconds.
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Stir in honey and soy sauce.
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Simmer 1–2 minutes until slightly thick.
5️⃣ Toss & Serve
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Toss crispy chicken in warm honey butter sauce.
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Serve immediately for maximum crunch.
Pro Tips
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Add a squeeze of lemon at the end to balance sweetness.
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Sprinkle with sesame seeds or chopped parsley.
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Want extra crunch? Add 1 tbsp rice flour to the coating.
If you’d like, I can also give you:
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A baked or air fryer version
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A spicy Nashville-style honey butter twist
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A Korean-style honey garlic version