Description
A delicious and crispy honey butter chicken recipe that is sure to impress your family and friends.
Ingredients
Scale
- 2 pounds boneless, skinless chicken thighs
- 1 cup buttermilk
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon paprika
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1 cup all-purpose flour
- 1/2 cup cornstarch
- 1 teaspoon baking powder
- 1/2 teaspoon cayenne pepper (optional)
- Vegetable oil, for frying
- 1/2 cup unsalted butter, melted
- 1/2 cup honey
- 1/4 teaspoon salt
Instructions
- In a large bowl, combine buttermilk, garlic powder, onion powder, paprika, salt, and black pepper. Add the chicken thighs, ensuring they are fully submerged. Cover and refrigerate for at least 1 hour, or up to overnight for best flavor.
- In another bowl, mix together flour, cornstarch, baking powder, and cayenne pepper (if using).
- Remove chicken from buttermilk mixture, allowing excess to drip off, then dredge each piece in the flour mixture, pressing lightly to adhere.
- In a large skillet, heat about 1 inch of vegetable oil over medium-high heat until it reaches 350°F.
- Carefully add the chicken in batches, frying for about 5-7 minutes per side or until golden brown and cooked through. Use a meat thermometer to ensure the internal temperature reaches 165°F.
- Transfer cooked chicken to a paper towel-lined plate to drain excess oil.
- In a small bowl, whisk together melted butter, honey, and salt until well combined.
- Drizzle the honey butter sauce over the crispy chicken before serving.
Notes
- This recipe serves 4.
- For a lighter version, you can bake the chicken at 400°F for 25-30 minutes instead of frying.
- For added flavor, toss the cooked chicken in the honey butter sauce before serving, or serve the sauce on the side for dipping.
- Prep Time: 1 hour
- Cook Time: 15 minutes
- Category: Main Course
- Method: Frying
- Cuisine: American
Nutrition
- Serving Size: 1 piece
- Calories: 540
- Sugar: 20g
- Sodium: 800mg
- Fat: 30g
- Saturated Fat: 15g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 1g
- Protein: 30g
- Cholesterol: 120mg