Description
This Crispy Butter Chicken recipe features tender chicken thighs or breasts marinated in a fragrant buttermilk mixture and coated in a seasoned flour and cornstarch blend for maximum crunch. Fried to golden perfection and finished with a rich, garlicky butter sauce with honey, lemon juice, and soy sauce, it offers a perfect balance of crispy textures and savory, tangy flavors. Ideal for a hearty dinner, this dish delivers classic comfort in every bite.
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 boneless, skinless chicken thighs or breasts and coat thoroughly. Cover and refrigerate for at least 1 hour or overnight to tenderize and infuse flavors.
- 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 create a light, crispy crust on the chicken.
- Coat the Chicken: Remove the chicken from the marinade, allowing excess to drip off. Dredge each piece thoroughly in the flour and cornstarch mixture, ensuring an even coating on all sides for maximum crispiness.
- Fry the Chicken: Heat approximately 2 inches of oil in a deep skillet or frying pan to 350°F (175°C). Fry the coated chicken in batches to avoid crowding the pan. Cook each side for 5-6 minutes or until golden brown and the internal temperature reaches 165°F (75°C). Remove and drain on paper towels to remove excess oil.
- Make the Butter Sauce: In a saucepan over medium heat, melt the unsalted butter. Add minced garlic and red chili flakes (if using), sautéing until fragrant but not browned, about 1-2 minutes. Stir in honey, lemon juice, and soy sauce, mixing well to combine all flavors into a glossy sauce.
- Toss and Serve: Drizzle or brush the butter sauce over the hot fried chicken. Toss gently to coat evenly if desired, then serve immediately for the best texture and flavor experience.
Notes
- Marinating the chicken overnight intensifies the flavor and ensures a tender texture.
- Do not overcrowd the frying pan; frying in batches maintains oil temperature for crispiness.
- Use a thermometer to check oil and chicken internal temperature for safety and optimal results.
- For a spicier version, increase the red chili flakes or add cayenne pepper to the coating mix.
- Leftover chicken can be reheated in the oven to maintain crispiness.
