Description
This Crispy Butter Chicken recipe features tender boneless chicken thighs or breasts marinated in a flavorful buttermilk mixture, coated in a seasoned flour and cornstarch blend, and fried to golden perfection. Finished with a rich, garlicky butter sauce enhanced with honey, lemon juice, and soy sauce, it’s a delightful combination of crispy texture and savory-sweet flavor that serves 4 people.
Ingredients
Scale
Chicken and Marinade
- 4 boneless, skinless chicken thighs or breasts
- 1 cup (240ml) buttermilk
- 1 tsp garlic powder
- 1 tsp paprika
- 1 tsp salt
- 1/2 tsp black pepper
Crispy Coating
- 1 cup (125g) all-purpose flour
- 1/2 cup (60g) cornstarch
- 1 tsp paprika
- 1 tsp onion powder
- 1 tsp garlic powder
- 1 tsp salt
- 1/2 tsp black pepper
Butter Sauce
- 1/4 cup (60g) unsalted butter
- 2 cloves garlic, minced
- 1/4 tsp red chili flakes (optional)
- 1 tbsp honey
- 1 tbsp lemon juice
- 1 tsp soy sauce
Instructions
- Marinate the Chicken: In a bowl, combine buttermilk, garlic powder, paprika, salt, and black pepper. Add the chicken pieces and coat them thoroughly in the marinade. Refrigerate for at least 1 hour or preferably overnight to develop flavor and tenderize the meat.
- Prepare the Crispy Coating: In a large bowl, mix together the all-purpose flour, cornstarch, paprika, onion powder, garlic powder, salt, and black pepper until well combined. This mixture will give the chicken its crispy outer texture.
- Coat the Chicken: Remove the chicken from the marinade, allowing any excess to drip off. Dredge each piece evenly in the flour and cornstarch mixture, ensuring a proper coating for crispiness.
- Fry the Chicken: Heat about 2 inches of oil in a deep skillet or frying pan to 350°F (175°C). Fry the chicken in batches to avoid overcrowding, cooking each piece for 5-6 minutes per side, until golden brown and the internal temperature reaches 165°F (75°C), ensuring the chicken is cooked through.
- Make the Butter Sauce: In a saucepan over medium heat, melt the unsalted butter. Add the minced garlic and optional red chili flakes, sautéing until the garlic is fragrant but not browned. Stir in the honey, lemon juice, and soy sauce, combining well to create a flavorful sauce.
- Toss and Serve: Drizzle or brush the butter sauce over the fried chicken pieces. Toss gently if desired to coat them evenly in the sauce. Serve immediately for a deliciously crispy and buttery chicken dish.
Notes
- Marinating the chicken overnight will result in more tender and flavorful meat.
- Use a thermometer to maintain oil temperature for optimal crispiness and to ensure chicken is cooked safely.
- Adjust the red chili flakes quantity based on your heat preference or omit for mild flavor.
- For extra crispiness, double coat the chicken by dipping coated chicken back into the marinade and then flour mixture again before frying.
- Leftover chicken can be reheated in an oven to help retain crispiness instead of microwaving.
