Honey Butter Crispy Chicken
Prep Time: 20 minutes
Cook Time: 20–25 minutes
Total Time: 45 minutes
Servings: 4
Ingredients
For the Chicken
- 2 pounds (900 g) boneless, skinless chicken thighs or breasts, cut into strips or bite-sized pieces
- 1 cup (125 g) all-purpose flour
- ½ cup (60 g) cornstarch
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon paprika
- 1 teaspoon salt
- ½ teaspoon black pepper
- 2 large eggs
- 2 tablespoons milk
- Vegetable oil, for frying
For the Honey Butter Sauce
- ¼ cup (60 g) unsalted butter
- ⅓ cup (110 g) honey
- 2 cloves garlic, minced
- 1 tablespoon soy sauce
- 1 teaspoon apple cider vinegar or lemon juice
- ¼ teaspoon red pepper flakes (optional)
Garnish
- 1 tablespoon chopped fresh parsley
- 1 teaspoon sesame seeds (optional)
Instructions
- In a shallow bowl, combine the flour, cornstarch, garlic powder, onion powder, paprika, salt, and black pepper.
- In another bowl, whisk together the eggs and milk.
- Dip each piece of chicken into the egg mixture, then coat well in the flour mixture. For an extra-crispy coating, repeat the egg and flour coating one more time.
- Heat 2–3 inches of vegetable oil in a deep skillet or Dutch oven to 350°F (175°C).
- Fry the chicken in batches for 4–5 minutes per side, until golden brown and the internal temperature reaches 165°F (74°C). Transfer to a paper towel-lined plate.
- In a small saucepan over medium heat, melt the butter. Stir in the honey, garlic, soy sauce, apple cider vinegar, and red pepper flakes, if using. Simmer for 2–3 minutes until slightly thickened.
- Place the fried chicken in a large bowl and pour the warm honey butter sauce over the top. Toss gently until evenly coated.
- Garnish with parsley and sesame seeds before serving.
Serving Suggestions
- Steamed white rice
- Mashed potatoes
- Coleslaw
- French fries
- Roasted vegetables
- Buttered corn
Tips
- Chicken thighs stay especially juicy and tender after frying.
- Double-coating the chicken creates an extra-crispy crust.
- Keep cooked chicken warm on a wire rack in a 200°F (95°C) oven while frying additional batches.
- Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat in the oven or air fryer to help restore crispiness before adding extra sauce, if desired.