Honey Butter Chicken (Print Version)
# Ingredients:
→ Buttermilk Mix
01 -
4 skinless, boneless chicken thighs or breasts
02 -
1 cup (240ml) of buttermilk
03 -
1 teaspoon of paprika
04 -
1 teaspoon of powdered garlic
05 -
1 teaspoon of salt
06 -
1/2 teaspoon of ground black pepper
→ Crispy Mix
07 -
1/2 cup (60g) cornstarch
08 -
1 cup (125g) plain flour
09 -
1 teaspoon of onion powder
10 -
1 teaspoon of paprika
11 -
1 teaspoon of powdered garlic
12 -
1 teaspoon of salt
13 -
1/2 teaspoon of ground black pepper
→ Sweet Butter Sauce
14 -
1/4 cup (60g) unsalted butter
15 -
1 tablespoon of honey
16 -
1 teaspoon soy sauce
17 -
1/4 teaspoon chili flakes (optional)
18 -
2 minced garlic cloves
19 -
1 tablespoon of fresh lemon juice
# Instructions:
01 -
Combine the buttermilk with garlic powder, paprika, salt, and pepper in a bowl. Add the chicken, making sure each piece is covered well with the mix. Chill it in the fridge for at least an hour or leave it overnight to soak up more flavor.
02 -
Mix the flour, cornstarch, and seasonings together in a big bowl. Take the chicken from the buttermilk, let the extra liquid drip off, and coat it fully with this breading mix.
03 -
Heat about 2 inches of oil in a deep pan to 350°F (175°C). Fry the chicken in batches until the outside is golden and crispy, turning once—about 5-6 minutes per side. Make sure the center of the chicken hits 165°F (75°C) using a thermometer.
04 -
While the chicken is resting, melt butter on medium heat in a small pan. Toss in garlic and chili flakes (if you're using them), then stir in honey, lemon juice, and soy sauce. Stir until smooth and shiny.
05 -
Brush the sauce all over the crispy chicken pieces or pour it over. Make sure each piece gets enough of that sweet, buttery flavor.
# Notes:
01 -
Leaving the chicken to marinate overnight gives super juicy and flavorful meat.
02 -
Cornstarch in the breading makes the coating extra crispy.
03 -
Resting chicken on a rack after frying keeps it from getting soggy.