Crispy Butter Chicken (Print Version)
# Ingredients:
→ For the Chicken
01 -
4 boneless, skinless chicken thighs or breasts
02 -
1 cup (240ml) buttermilk
03 -
1 teaspoon garlic powder
04 -
1 teaspoon paprika
05 -
1 teaspoon salt
06 -
1/2 teaspoon black pepper
→ For the Crispy Coating
07 -
1 cup (125g) all-purpose flour
08 -
1/2 cup (60g) cornstarch
09 -
1 teaspoon paprika
10 -
1 teaspoon onion powder
11 -
1 teaspoon garlic powder
12 -
1 teaspoon salt
13 -
1/2 teaspoon black pepper
→ For the Butter Sauce
14 -
1/4 cup (60g) unsalted butter
15 -
2 cloves garlic, minced
16 -
1/4 teaspoon red chili flakes (optional)
17 -
1 tablespoon honey
18 -
1 tablespoon lemon juice
19 -
1 teaspoon soy sauce
# Instructions:
01 -
Combine buttermilk, garlic powder, paprika, salt, and pepper in a bowl. Add chicken, coat well, and refrigerate for at least 1 hour or overnight.
02 -
Mix flour, cornstarch, and seasonings in a large bowl. Remove chicken from marinade, let excess drip off, and coat in the flour mixture.
03 -
Heat 2 inches of oil in a skillet to 350°F (175°C). Fry chicken in batches for 5-6 minutes per side, until golden and cooked through (165°F/75°C internal temperature).
04 -
Melt butter in a saucepan over medium heat. Sauté garlic and chili flakes. Add honey, lemon juice, and soy sauce, stirring to combine.
05 -
Drizzle or brush butter sauce over fried chicken. Toss for extra flavor if desired.
# Notes:
01 -
Add hot sauce or extra chili flakes for more heat
02 -
Can substitute all-purpose flour with gluten-free flour
03 -
Air fryer option: Cook at 375°F (190°C) for 15 minutes, flipping halfway
04 -
Store leftovers in an airtight container in the fridge for up to 3 days