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