1. Home
  2. Recipes
  3. Crispy Butter Chicken

Golden Butter Chicken

Featured in: Main Dishes

Golden fried chicken takes a cozy turn with a honey butter glaze. Juicy pieces are marinated in buttermilk, making them tender and flavor-packed. A flour-cornstarch mix with spices like paprika and garlic gives crunch. After frying, a sweet sauce of butter, honey, soy, lemon, and garlic is poured over, with optional chili flakes boosting the heat. It’s crispy, sweet, and savory in every bite with amazing contrast between texture and flavor.
Pin it Share it Send it Print it Jump To Recipe
Twistytaste.com
Updated on Wed, 19 Mar 2025 18:16:38 GMT
Golden Butter Chicken Pin it
Golden Butter Chicken | twistytaste.com

Turn plain chicken into something amazing with this crunchy-outside, juicy-inside dish drizzled with a rich butter sauce. It's the perfect combo of Southern-style crunch and sweet-savory butter glaze that works for regular weeknights or when you've got company over. You'll love how the textures and flavors come together in every bite, making everyone want more.

I've tweaked this recipe for years, starting with basic fried chicken and working up to this fancy version with its knockout butter sauce. There's something magical about that moment when the golden crust meets the shiny sauce - it always brings happy faces around my dinner table.

Must-Have Components

  • Chicken thighs or breasts: They're your starting point, with thighs packing more flavor and staying juicier
  • True buttermilk: It breaks down the meat fibers while adding a nice tang that makes everything taste better
  • Our custom spice mix: Adds flavor at every stage, both in the soak and the coating
  • Good quality unsalted butter: Forms the base for a velvety sauce that pairs perfectly with the crunchy chicken
  • Minced garlic and honey: Work together to bring sweetness and aromatic kick to your sauce

Step-By-Step Cooking Guide

Nail the Marinade First:
Drizzle buttermilk over your seasoned chicken. Rub the spices into the meat gently. Wrap tightly, pushing out any air. Leave in the fridge overnight, flipping once if you remember. Take it out 30 minutes before cooking.
Mix Up That Crispy Coating:
Stir all dry stuff together so spices spread evenly. Work with small batches to keep your mixture dry. Let extra marinade drip off chicken completely. Push coating firmly onto each piece. Rest them on a wire rack before cooking.
If You're Deep Frying:
Get oil to exactly 350°F with a thermometer. Add chicken pieces slowly to avoid splashes. Keep temperature steady the whole time. Look for a nice golden-brown color. Cool on a rack instead of paper towels.
For Air Fryer Fans:
Make sure your air fryer is fully heated. Give the basket a light oil spray. Leave space between chicken pieces for air flow. Turn them halfway through. Check the inside temp to make sure they're done.
When Using Your Oven:
Put your rack in the middle of the oven. Heat your baking sheet first for extra crispiness. Don't crowd your chicken pieces. Flip them carefully to keep coating intact. Watch them closely near the end.
Tasty Crunchy Butter Chicken Pin it
Tasty Crunchy Butter Chicken | twistytaste.com

Whipping Up The Magic Sauce

Start with butter at room temp. Cook garlic until it smells good. Mix in other sauce stuff bit by bit. Let it bubble until it thickens slightly. Keep it warm until you're ready to serve.

Knowing When It's Done

You'll get perfect chicken every time if you learn the signs. Watch for that golden-brown color, listen to how it sizzles, and grab a meat thermometer if you want to be 100% sure.

Rounding Out Your Dinner

Make this dish the star of an awesome meal by planning your timing, temps, and side dishes. Pick sides that go well with both the crunchy chicken and the rich sauce.

Mouthwatering Crunchy Butter Chicken Pin it
Mouthwatering Crunchy Butter Chicken | twistytaste.com

My grandma always let the coated chicken sit for a bit before cooking. This tiny trick makes a huge difference in how well the coating sticks and how crunchy it gets.

After trying this recipe countless times, I've learned that taking your time and watching the details really matters. When you get that perfect mix of tender chicken, crunchy coating, and buttery sauce, you're bringing restaurant-quality food right to your table. This crunchy butter chicken always gets compliments whether it's just a family dinner or something special.

Frequently Asked Questions

→ Can I swap chicken thighs for breasts?
Sure, chicken breasts are fine. Just adjust cook time so they don’t dry out, as they’re leaner than thighs.
→ What’s a buttermilk alternative?
Mix 1 tablespoon of lemon juice or vinegar into a cup of milk. Let it sit 5-10 minutes to thicken slightly.
→ How can I tell if my oil’s ready?
A thermometer reading of 350°F is perfect. No thermometer? Toss in some flour—if it sizzles and floats, you're good to go.
→ Is it okay to prep the sauce early?
Totally fine! Make it up to 2 days ahead. Just warm it gently before using and thin with a splash of water, if needed.
→ What’s the secret to keeping it crunchy?
Pop fried chicken on a baking rack set over a pan and keep it warm in the oven (200°F) until it’s ready to serve.

Crispy Butter Chicken

Golden fried chicken marinated in buttermilk, coated in seasoned flour, and topped with a garlic-infused honey butter sauce.

Prep Time
70 Minutes
Cook Time
25 Minutes
Total Time
95 Minutes

Category: Main Dishes

Difficulty: Intermediate

Cuisine: Fusion of Korean and American

Yield: 4 Servings (4 pieces of prepared chicken)

Dietary: ~

Ingredients

→ Marinade with Buttermilk

01 1 cup (240ml) of tangy buttermilk
02 4 chicken pieces, boneless and skinless (thighs or breasts)
03 1 teaspoon of paprika spice
04 1 teaspoon of garlic powder
05 A teaspoon of salt to season
06 Half a teaspoon of black pepper

→ Crunchy Bread Coating

07 1 cup (125g) plain flour
08 A teaspoon of onion powder
09 Half a cup (60g) of cornstarch
10 1 teaspoon of garlic seasoning powder
11 1 teaspoon salt
12 1 teaspoon of ground paprika
13 1/2 teaspoon black pepper rub

→ Sticky Honey Butter Sauce

14 1 tablespoon of freshly squeezed lemon juice
15 1 teaspoon soy sauce
16 A pinch (1/4 teaspoon) of optional red chili flakes
17 1 tablespoon of golden honey
18 2 garlic cloves, finely chopped
19 1/4 cup (60g) salted butter, melted

Instructions

Step 01

Grab a bowl and stir together buttermilk, garlic seasoning, paprika, some salt, and a sprinkle of black pepper. Toss the chicken into this, and turn to coat every part. Chill it in the fridge for at least an hour or overnight if you've got the time.

Step 02

Throw your flour, cornstarch, and spices into a big bowl and stir it. Pick the chicken out of the marinade, let extra drip off a bit, then roll it in the flour mix until it's fully covered.

Step 03

Heat about 2 inches of oil in a deep pan to around 350°F (175°C). Fry the chicken pieces a few at a time for about 5-6 minutes each side. They should turn golden brown and have a center temperature of 165°F (75°C).

Step 04

When the chicken's resting, put butter in a small saucepan to melt on medium heat. Add your minced garlic and chili flakes if you'd like. Stir in honey, soy sauce, and the lemon juice to get a glossy, sticky sauce.

Step 05

Pour or brush the warm honey butter mix over the fried chicken. Make sure every piece gets drenched in that fantastic sweet-and-savory glaze before serving.

Notes

  1. Leaving the chicken in the marinade overnight makes it juicer and tastier.
  2. A bit of cornstarch helps that crust stay crunchy.
  3. Put the chicken on a wire rack after it's done frying so it stays crispy.

Tools You'll Need

  • Sturdy deep pan for frying
  • A thermometer to measure oil temperature
  • Chicken thermometer for checking doneness
  • Rack to let chicken rest on
  • Small pot to make sauce

Allergy Information

Please check ingredients for potential allergens and consult a health professional if in doubt.
  • Uses dairy (buttermilk, butter)
  • Contains wheat and gluten (flour)
  • Uses soy (soy sauce)