Crispy Honey Chicken (Print Version)
# Ingredients:
→ Buttermilk Mix
01 -
4 skinless and boneless chicken breasts or thighs
02 -
1 cup (240ml) of tangy buttermilk
03 -
1 tsp garlic powder
04 -
1 tsp smoked paprika
05 -
1 tsp of salt
06 -
1/2 tsp ground black pepper
→ Crunchy Outside
07 -
1 cup (125g) regular flour
08 -
1/2 cup (60g) cornstarch
09 -
1 tsp smoked paprika
10 -
1 tsp onion powder
11 -
1 tsp garlic powder
12 -
1 tsp salt
13 -
1/2 tsp pepper
→ Sweet Butter Topping
14 -
1/4 cup (60g) butter, unsalted
15 -
2 minced garlic cloves
16 -
1/4 tsp crushed red pepper flakes (optional)
17 -
1 tbsp sweet honey
18 -
1 tbsp fresh-squeezed lemon juice
19 -
1 tsp soy sauce
# Instructions:
01 -
Stir together buttermilk, garlic powder, paprika, salt, and pepper in a bowl. Toss in your chicken pieces, making sure they’re covered in the mix. Cover it up and stick it in the fridge to soak for at least an hour or, even better, overnight.
02 -
Grab a big bowl and mix your flour and cornstarch with all the seasonings. Take the marinated chicken, let any extra marinade drip off, and cover it completely in this seasoned flour mixture.
03 -
Fill a deep skillet with around 2 inches of oil and heat it to 350°F (175°C). Fry the chicken in batches, cooking each piece for about 5-6 minutes per side, until golden and crispy. Use a thermometer to make sure the chicken hits 165°F (75°C) inside.
04 -
Melt the butter over medium heat in a small saucepan. Toss in the minced garlic and chili flakes, then mix in the honey, soy sauce, and lemon juice until you’ve got a smooth, shiny glaze.
05 -
Pour or brush the warm honey butter sauce over the freshly fried chicken. Make sure every piece gets coated evenly before serving.
# Notes:
01 -
Soaking the chicken overnight makes it super tender and flavorful.
02 -
Adding cornstarch ensures extra crunchy coating.
03 -
Letting fried chicken sit on a rack keeps it crispy longer.