Honey Butter Fried Chicken

Ingredients

For the Chicken & Marinade

• 2 lbs (900g) boneless, skinless chicken thighs or breasts , cut into bite-sized 1.5-inch pieces
• 1 cup buttermilk (or whole milk mixed with 1 tbsp lemon juice)
• 1 tsp garlic powder
• 1 tsp onion powder
• 1 tsp smoked paprika
• 1 tsp kosher salt
• ½ tsp freshly cracked black pepper

For the Crispy Dredge

• 1½ cups all-purpose flour
• ½ cup cornstarch (essential for maximum, long-lasting crunch)
• 1 tsp baking powder
• 1 tsp garlic powder
• 1 tsp paprika
• ½ tsp cayenne pepper (optional, for a subtle warmth)
• 1 tsp kosher salt
• Neutral oil for frying (Canola, Peanut, or Vegetable oil)

For the Honey Butter Sauce

• 6 tbsp unsalted butter
• ½ cup high-quality clover or wildflower honey
• 2 cloves garlic , finely minced
• 1 tbsp soy sauce (adds rich umami to balance the sweetness)
• 1 pinch of sea salt flakes (for garnish)
• 1 tbsp toasted sesame seeds & chopped scallions (for garnish)

Instructions

Step 1: Marinate the Chicken

1. In a large mixing bowl, combine the buttermilk, garlic powder, onion powder, smoked paprika, salt, and black pepper. Whisk well until fully incorporated.
2. Add the chicken pieces into the marinade, ensuring every piece is completely submerged.
3. Cover with plastic wrap and refrigerate for at least 30 minutes , or up to 4 hours. The lactic acid in the buttermilk breaks down protein fibers, yielding exceptionally juicy chicken.

Step 2: Prepare the Flour Dredge

1. In a wide, shallow bowl or baking dish, whisk together the all-purpose flour, cornstarch, baking powder, garlic powder, paprika, cayenne pepper, and salt.
2. Drizzle 2 to 3 tablespoons of the buttermilk marinade into the flour mixture and rub it in with your fingertips. This creates small shaggy crumbles in the flour that attach to the chicken, forming those iconic, ultra-crispy crinkles when fried.

Step 3: Dredge & Coat

1. Working in small batches, remove chicken pieces from the buttermilk, letting excess drip off briefly.
2. Dredge the chicken thoroughly in the flour mixture, pressing firmly so the flour coats every nook and cranny.
3. Transfer the coated chicken to a wire rack set over a baking sheet. Let it rest for 5–10 minutes before frying. This allows the starch to hydrate and adhere securely to the meat, preventing the crust from slipping off in the hot oil.

Step 4: Fry to Golden Perfection

1. Fill a heavy-bottomed Dutch oven or deep skillet with neutral oil to a depth of about 2 inches. Heat over medium-high heat until the oil reaches 350°F (175°C) on a clip-on deep-fry thermometer.
2. Gently drop 5 to 6 pieces of chicken into the hot oil at a time. Do not overcrowd the pan, as this drops the oil temperature and leads to soggy, greasy chicken.
3. Fry for 5 to 7 minutes , turning occasionally, until the crust is deep golden brown and the internal temperature reaches 165°F (74°C) on an instant-read thermometer.
4. Remove the chicken with a slotted spoon or spider strainer and transfer to a clean wire cooling rack placed over a paper-towel-lined baking sheet. Repeat with remaining batches, making sure the oil returns to 350°F between batches.

Step 5: Glaze with Honey Butter

1. While the last batch of chicken fries, make the sauce. In a small saucepan over medium-low heat, melt the butter completely.
2. Add the minced garlic and sauté for 30 to 45 seconds until fragrant, taking care not to brown the garlic.
3. Whisk in the honey and soy sauce. Simmer gently for 2 minutes until the sauce thickens slightly into a silky, glossy syrup. Turn off the heat.
4. Place the freshly fried chicken into a large stainless steel bowl. Drizzle the warm honey butter glaze over the chicken and gently toss until every piece is evenly coated.

Nutrition

Calories: 685 kcal · Protein: 38 g · Fat: 34 g · Carbohydrates: 58 g ↳ Dietary · Saturated Fat: 13 g ↳ Trans · Fiber: 2 g ↳ · Sugar: 22 g · Sodium: 890 mg