Crispy Butter Chicken (Print Version)
# Ingredients:
→ For the Chicken Marinade
01 -
1/2 teaspoon cracked black pepper
02 -
1 teaspoon salt
03 -
1 teaspoon paprika, for tasty color
04 -
1 teaspoon garlic powder
05 -
1 cup chilled buttermilk
06 -
4 boneless skinless chicken thighs or breasts
→ For the Crunchy Coating
07 -
1/2 teaspoon ground black pepper
08 -
1 teaspoon salt
09 -
1 teaspoon garlic powder
10 -
1 teaspoon onion powder
11 -
1 teaspoon paprika
12 -
1/2 cup cornstarch for more crunch
13 -
1 cup plain flour
→ For the Rich Butter Sauce
14 -
1 teaspoon soy sauce
15 -
1 tablespoon fresh lemon juice
16 -
1 tablespoon honey, for that sweet touch
17 -
1/4 teaspoon chili flakes if you want it spicy (optional)
18 -
2 garlic cloves, finely chopped
19 -
1/4 cup regular butter
# Instructions:
01 -
Cover your freshly fried chicken with plenty of warm butter sauce by brushing or pouring. Or gently mix everything up if you like every piece coated. Totally your call.
02 -
Melt butter gently, then toss in chopped garlic and chili flakes if that's your thing. Let it smell amazing before adding honey, soy sauce, lemon juice. Stir it up just until smooth and glossy.
03 -
Get 2 inches of oil hot to 350°F. Fry up several chicken pieces at a time—just make sure there's space so they get crispy outside. Flip after about 5 minutes, and keep frying till both sides are extra crunchy and temp hits 165°F inside.
04 -
Mix your flour, cornstarch, plus all seasonings in a large bowl. Grab chicken from the fridge, let the extra marinade fall off, coat every piece well in the dry mix.
05 -
Whisk buttermilk, garlic powder, paprika, salt, and pepper till blended, then dunk in the chicken—make sure every piece gets covered. Chill in the fridge for an hour or let it sit overnight for the best results.
# Notes:
01 -
Buttermilk keeps the chicken super tender and moist
02 -
Throw in more or less chili flakes to match your spice preference
03 -
Hold your oil temp steady the whole time so your crust stays crisp