Honey Butter Fried Chicken (Print Version)
# Ingredients:
→ Buttermilk Marinade
01 -
4 boneless, skinless chicken thighs or breasts
02 -
1 cup (240ml) buttermilk
03 -
1 teaspoon garlic powder
04 -
1 teaspoon paprika
05 -
1 teaspoon salt
06 -
1/2 teaspoon black pepper
→ Crispy Coating
07 -
1 cup (125g) all-purpose flour
08 -
1/2 cup (60g) cornstarch
09 -
1 teaspoon paprika
10 -
1 teaspoon onion powder
11 -
1 teaspoon garlic powder
12 -
1 teaspoon salt
13 -
1/2 teaspoon black pepper
→ Honey Butter Sauce
14 -
1/4 cup (60g) unsalted butter
15 -
2 cloves garlic, minced
16 -
1/4 teaspoon red chili flakes (optional)
17 -
1 tablespoon honey
18 -
1 tablespoon fresh lemon juice
19 -
1 teaspoon soy sauce
# Instructions:
01 -
Mix buttermilk with garlic powder, paprika, salt, and pepper in a bowl. Add your chicken pieces, making sure they're well coated in this flavorful marinade. Let them soak up all that goodness for at least an hour or overnight in the refrigerator.
02 -
In a large bowl, combine your flour, cornstarch, and all those delicious seasonings. Take each piece of chicken from the marinade, let the excess drip off, then give it a thorough coating in this seasoned flour mixture.
03 -
Heat about 2 inches of oil to 350°F (175°C) in a deep skillet. Carefully fry your chicken in batches until golden brown and crispy, about 5-6 minutes per side. You're looking for an internal temperature of 165°F (75°C).
04 -
While your chicken is resting, melt the butter in a saucepan over medium heat. Add minced garlic and chili flakes if using, then stir in honey, lemon juice, and soy sauce until you have a gorgeous, glossy sauce.
05 -
Drizzle or brush your crispy fried chicken with the warm honey butter sauce, making sure every piece gets its fair share of that sweet, savory goodness.
# Notes:
01 -
Marinating overnight gives the best flavor and tenderness
02 -
The cornstarch in the coating helps achieve extra crispiness
03 -
Let the chicken rest on a wire rack after frying to maintain crispiness