Description
A deliciously crispy and flavorful chicken dish coated in a sweet honey butter sauce, perfect for any occasion.
Ingredients
Scale
- 1 pound boneless, skinless chicken thighs
- 1 cup all-purpose flour
- 1 teaspoon salt
- 1 teaspoon black pepper
- 1 teaspoon garlic powder
- 1 teaspoon paprika
- 2 large eggs
- 1 cup buttermilk
- 1 cup vegetable oil (for frying)
- 1/2 cup unsalted butter
- 1/4 cup honey
- 1 tablespoon hot sauce (optional)
- Fresh parsley, chopped (for garnish)
Instructions
- In a large bowl, combine flour, salt, pepper, garlic powder, and paprika. Mix well.
- In another bowl, whisk together the eggs and buttermilk until fully combined.
- Dip each chicken thigh into the buttermilk mixture, then dredge in the flour mixture, ensuring an even coating. Shake off any excess flour.
- In a large skillet, heat the vegetable oil over medium-high heat until shimmering.
- Carefully add the coated chicken thighs to the skillet, cooking in batches if necessary to avoid overcrowding. Fry for about 5-7 minutes on each side, or until golden brown and cooked through. Remove and drain on paper towels.
- In a small saucepan over low heat, melt the butter. Stir in the honey and hot sauce (if using) until well combined.
- Drizzle the honey butter mixture over the crispy chicken thighs and toss gently to coat.
- Garnish with chopped parsley before serving.
Notes
- For extra crunch, double-dip the chicken by repeating the buttermilk and flour steps before frying.
- Try adding spices like cayenne pepper or smoked paprika to the flour mixture for a spicy kick.
- Prep Time: 20 minutes
- Cook Time: 15 minutes
- Category: Main Course
- Method: Frying
- Cuisine: American
Nutrition
- Serving Size: 1 piece
- Calories: 450
- Sugar: 10g
- Sodium: 800mg
- Fat: 25g
- Saturated Fat: 10g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 1g
- Protein: 25g
- Cholesterol: 150mg