Crispy Butter Chicken (Printable Version)

# What You'll Need:

→ Buttermilk Mix

01 - Four chicken thighs or breasts, no skin or bones
02 - 1 cup (240ml) of tangy buttermilk
03 - 1 tsp garlic powder
04 - 1 tsp paprika spice
05 - 1 tsp salt
06 - 1/2 tsp ground black pepper

→ Crunchy Bread Coating

07 - 1 cup (125g) plain white flour
08 - 1/2 cup (60g) cornstarch
09 - 1 tsp paprika spice
10 - 1 tsp of onion powder
11 - 1 tsp of garlic powder
12 - 1 tsp salt
13 - 1/2 tsp black pepper powder

→ Sweet Honey Butter Glaze

14 - 1/4 cup (60g) butter, unsalted
15 - 2 minced garlic cloves
16 - Optional: 1/4 tsp red chili flakes
17 - 1 tablespoon of honey
18 - 1 tablespoon freshly squeezed lemon juice
19 - 1 tsp soy sauce

# Preparation Steps:

01 - In a mixing bowl, whisk together the buttermilk, garlic powder, salt, paprika, and pepper. Dunk the chicken into the mixture, ensuring it's totally covered. Pop it in the fridge for a minimum of an hour—or leave it overnight for deeper flavor.
02 - Combine the flour, cornstarch, onion powder, garlic powder, paprika, salt, and pepper in a big bowl. Take the chicken out of the marinade, shake off the excess, and roll each piece thoroughly in your coated mixture.
03 - Fill a heavy pan or skillet with about 2 inches of oil. Bring it to 350°F (175°C). Fry the chicken pieces in small batches, flipping them to fry both sides till golden brown. Each side takes roughly 5-6 minutes. Use a thermometer to ensure the inside reaches 165°F (75°C).
04 - With the chicken done, melt your butter over medium heat in a pot. Stir in garlic and chili flakes (if you want a kick), then mix in the honey, lemon juice, and soy sauce until it turns glossy and smooth.
05 - Pour the warm honey butter sauce over your fried chicken or brush it on. Make sure every bite gets covered in that awesome blend of sweet and savory flavors.

# Additional Tips:

01 - Letting it marinate overnight makes the chicken super juicy and packed with flavor.
02 - Cornstarch helps keep the coating lighter and insanely crispy.
03 - Resting fried chicken on a rack stops it from going soggy.

Return