Crispy Butter Chicken (Print Version)
# 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:
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.
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.
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).
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.
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:
01 -
Leaving the chicken in the marinade overnight makes it juicer and tastier.
02 -
A bit of cornstarch helps that crust stay crunchy.
03 -
Put the chicken on a wire rack after it's done frying so it stays crispy.