Honey Butter Crispy Chicken
Ingredients
For the chicken
700 g (1½ lb) chicken thighs or breasts, cut into strips or bite-size pieces
1 cup buttermilk
1 egg
1 tsp salt
1 tsp black pepper
1 tsp garlic powder
1 tsp paprika
For the coating
1½ cups flour
½ cup cornstarch
1 tsp baking powder
1 tsp salt
1 tsp paprika
For frying
Oil for frying
Honey butter sauce
4 tbsp butter
⅓ cup honey
1 tbsp soy sauce
2 cloves garlic, minced
Pinch of chili flakes (optional)
Instructions
Marinate the chicken
In a bowl, mix buttermilk, egg, salt, pepper, garlic powder, and paprika.
Add chicken and let it sit for at least 30 minutes (or overnight for extra flavor).
Prepare coating
In another bowl, combine flour, cornstarch, baking powder, salt, and paprika.
Coat the chicken
Remove chicken from marinade and dredge each piece in the flour mixture.
Press firmly for extra crispy texture.
Fry until golden
Heat oil to medium-high.
Fry chicken in batches for 5–7 minutes until crispy and cooked through.
Drain on paper towels.
Make the honey butter sauce
In a saucepan, melt butter over low heat.
Stir in honey, soy sauce, garlic, and chili flakes.
Simmer for 1–2 minutes until glossy.
Finish
Toss the hot crispy chicken in the warm honey butter sauce until coated.
Optional toppings
Sesame seeds
Chopped parsley
Green onions
Serve with fries, rice, or buttery biscuits.
