Crispy Honey Chicken (Print Version)
# Ingredients:
→ Buttermilk Soak
01 -
1/2 teaspoon black pepper
02 -
1 teaspoon salt
03 -
1 teaspoon garlic powder
04 -
1 cup (240ml) buttermilk
05 -
1 teaspoon paprika
06 -
4 boneless, skinless chicken thighs or breasts
→ Crunchy Coating
07 -
1/2 teaspoon black pepper
08 -
1 teaspoon salt
09 -
1 teaspoon garlic powder
10 -
1 cup (125g) all-purpose flour
11 -
1/2 cup (60g) cornstarch
12 -
1 teaspoon onion powder
13 -
1 teaspoon paprika
→ Sweet Butter Glaze
14 -
1 teaspoon soy sauce
15 -
1 tablespoon fresh lemon juice
16 -
1/4 cup (60g) unsalted butter
17 -
1/4 teaspoon red chili flakes (optional)
18 -
1 tablespoon honey
19 -
2 cloves garlic, minced
# Instructions:
01 -
Combine garlic powder, salt, paprika, and pepper with buttermilk in a bowl. Toss in the chicken and cover each piece thoroughly. Leave it to marinate for at least an hour, or better yet, overnight in the fridge.
02 -
Mix together cornstarch, flour, and those tasty spices in a big bowl. Pull your chicken out of the marinade, let any leftover liquid drip off, then coat it completely in the dry mix.
03 -
Heat oil to 350°F (175°C) in a deep pan, about 2 inches deep. Fry your chicken, a few pieces at a time, flipping halfway until they turn golden and hit an internal temp of 165°F (75°C). It should take around 5-6 minutes per side.
04 -
While the chicken rests, melt butter in a small pan on medium. Add garlic and chili flakes (if you like), then stir in soy sauce, honey, and lemon juice. Let it all combine into a smooth sauce.
05 -
Slather your hot, crunchy chicken with the butter glaze. Make sure every bite has a bit of that lip-smacking sweet and tangy flavor.
# Notes:
01 -
Letting the chicken soak overnight works wonders for tenderness and flavor.
02 -
A bit of cornstarch in the coating gives you an extra-crispy texture.
03 -
After frying, rest the chicken on a rack to keep it crunchy.