If you have a craving for something indulgently crispy, flavorful, and utterly comforting, let me introduce you to the magic of this Crispy Butter Chicken Recipe. Picture tender chicken thighs marinated in tangy buttermilk, coated in a perfectly spiced flour and cornstarch combo, fried to a golden crunch, then luxuriously coated in a rich, garlicky, honey-lemon butter sauce that hits every note of sweet, salty, and just a little kick of heat. This dish is everything you want in comfort food but elevated with a crispy texture that keeps you coming back for more. Whether you’re feeding family or impressing friends, this recipe will become your go-to for effortless yet show-stopping dinners.
Ingredients You’ll Need
Ingredients You’ll Need
Getting the flavor and texture just right in this Crispy Butter Chicken Recipe relies on simple, trusty ingredients. Each one plays a vital role: the buttermilk tenderizes and adds tang, the spices bring warmth and depth, the cornstarch helps create that irresistible crunch, and the butter sauce adds a luscious finish that ties it all together.
- 4 boneless, skinless chicken thighs or breasts: Choose thighs for more juiciness or breasts if you prefer leaner meat.
- 1 cup (240ml) buttermilk: This tangy marinade tenderizes the chicken while imparting subtle acidity.
- 1 tsp garlic powder: Gives savory depth right from the marinade stage.
- 1 tsp paprika: Adds a mild smoky sweetness and a lovely color.
- 1 tsp salt: Essential for seasoning and enhancing all flavors.
- 1/2 tsp black pepper: Adds just a touch of sharp heat.
- 1 cup (125g) all-purpose flour: The base of the crispy coating to crisp up beautifully when fried.
- 1/2 cup (60g) cornstarch: Key for an extra-crisp bite and a light texture.
- 1 tsp onion powder: Boosts the savory profile in the coating.
- 1/4 cup (60g) unsalted butter: Used to create the rich, buttery sauce that dresses the chicken.
- 2 cloves garlic, minced: Infuses the butter sauce with a fragrant punch.
- 1/4 tsp red chili flakes (optional): For a subtle heat boost, add as you like.
- 1 tbsp honey: Brings a balancing sweetness to the butter sauce.
- 1 tbsp lemon juice: Lifts the sauce with fresh brightness.
- 1 tsp soy sauce: Adds umami depth and a touch of saltiness.
How to Make Crispy Butter Chicken Recipe
Step 1: Marinate the Chicken
Start by mixing your buttermilk with garlic powder, paprika, salt, and pepper in a large bowl. This marinade is more than flavor; it tenderizes the chicken to keep it juicy inside. Submerge the chicken pieces in this mixture and refrigerate for at least an hour or, better yet, overnight. This slow soak is where the magic begins.
Step 2: Prepare the Crispy Coating
In a separate bowl, combine all-purpose flour, cornstarch, and the seasoning mix of paprika, onion powder, garlic powder, salt, and pepper. This blend ensures every bite has an evenly crisp and flavorful crust.
Step 3: Coat the Chicken
Take the chicken out of the marinade and let excess drip off to avoid sogginess. Then dredge each piece thoroughly in the flour mixture, pressing gently so it adheres well. This coating is your ticket to the most satisfying crunch.
Step 4: Fry the Chicken
Heat about 2 inches of oil in a heavy skillet to 350°F (175°C). Fry the chicken in batches — this helps maintain the oil temperature and keeps each piece crisp. Cook for 5 to 6 minutes per side until the chicken is golden brown and reaches an internal temperature of 165°F (75°C). The result is a gorgeously crispy exterior with juicy meat inside.
Step 5: Make the Butter Sauce
While your chicken rests for a minute, melt unsalted butter in a saucepan over medium heat. Add minced garlic and red chili flakes if using, letting the garlic soften but not burn. Stir in honey, lemon juice, and soy sauce to create a rich, aromatic sauce that sings with a balance of sweet, tangy, and salty flavors.
Step 6: Toss and Serve
Drizzle or brush your warm butter sauce generously over the fried chicken. For an even bolder flavor, gently toss the chicken in the sauce so every crispy bite is coated. Serve immediately and experience all the layers of texture and taste this Crispy Butter Chicken Recipe delivers.
How to Serve Crispy Butter Chicken Recipe
Garnishes
A sprinkle of freshly chopped parsley or cilantro adds a fresh, herbal brightness that complements the richness beautifully. You can also add a few lemon wedges on the side for those who love an extra citrus zing.
Side Dishes
Keep it simple with steamed jasmine rice or buttery mashed potatoes to soak up that luscious butter sauce. For crunchy contrast, a crisp green salad or roasted vegetables provide lovely balance to the meal.
Creative Ways to Present
Try serving this Crispy Butter Chicken Recipe atop garlic naan or inside warm pita pockets with fresh cucumber and yogurt for a fusion twist. Alternatively, shard the chicken and toss it into a vibrant salad for a delightful lunch or light dinner option.
Make Ahead and Storage
Storing Leftovers
After cooling completely, store any leftover crispy butter chicken in an airtight container in the refrigerator. It will keep well for up to 3 days, making it a perfect second-day treat.
Freezing
You can freeze the cooked chicken pieces before applying the butter sauce. Wrap them tightly in foil or plastic wrap, then place in a freezer bag. Frozen chicken will maintain quality for about 1 month.
Reheating
For best results, reheat in a preheated oven at 350°F (175°C) to restore the crispiness. Avoid microwaving if possible, as that tends to make the coating soggy. Reheat the butter sauce separately on the stove and drizzle before serving to refresh that amazing buttery coating.
FAQs
Can I use chicken breasts instead of thighs?
Absolutely! Chicken breasts work well if you prefer leaner meat, though thighs stay juicier and more forgiving during frying. Just watch the cooking time as breasts may cook a little faster.
What’s the purpose of cornstarch in the coating?
Cornstarch helps create that signature light, extra-crispy crust by absorbing moisture and forming a delicate texture that flour alone can’t achieve.
Can I bake the chicken instead of frying?
While frying gives the optimum crispiness for this recipe, you can bake it at 425°F (220°C) on a wire rack for about 25 minutes, turning halfway. The texture won’t be as crunchy but still delicious.
Is the red chili flakes addition necessary?
Nope, it’s completely optional! If you enjoy a bit of heat, add them. Otherwise, the butter sauce is flavorful and balanced without it.
How long should I marinate the chicken?
At least 1 hour is good, but overnight marination really enhances tenderness and flavor, making the chicken even more satisfying.
Final Thoughts
Trust me, once you try this Crispy Butter Chicken Recipe, it will have a permanent spot in your meal rotation. The playful texture of the crunchy coating paired with the silky, flavorful butter sauce is a combination that feels both special and comforting at the same time. You’ll impress family, delight guests, and most importantly, enjoy every single bite yourself. So grab those ingredients, and let’s make some crispy, buttery chicken magic happen!
Print
Crispy Butter Chicken Recipe
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Total Time: 1 hour 40 minutes
- Yield: 4 servings
- Category: Main Course
- Method: Frying
- Cuisine: American
Description
This Crispy Butter Chicken recipe features tender chicken marinated in a flavorful buttermilk mixture, coated with a seasoned flour and cornstarch blend, and fried to golden perfection. Finished with a rich garlic butter sauce infused with honey, lemon, and a hint of soy, this dish offers a perfect balance of crispy texture and savory, tangy flavor, ideal for a satisfying meal.
Ingredients
Chicken Marinade
- 4 boneless, skinless chicken thighs or breasts
- 1 cup (240ml) buttermilk
- 1 tsp garlic powder
- 1 tsp paprika
- 1 tsp salt
- 1/2 tsp black pepper
Crispy Coating
- 1 cup (125g) all-purpose flour
- 1/2 cup (60g) cornstarch
- 1 tsp paprika
- 1 tsp onion powder
- 1 tsp garlic powder
- 1 tsp salt
- 1/2 tsp black pepper
Butter Sauce
- 1/4 cup (60g) unsalted butter
- 2 cloves garlic, minced
- 1/4 tsp red chili flakes (optional)
- 1 tbsp honey
- 1 tbsp lemon juice
- 1 tsp soy sauce
Instructions
- Marinate the Chicken: In a bowl, combine buttermilk, garlic powder, paprika, salt, and black pepper. Add the chicken pieces, ensuring they are well coated with the marinade. Cover and refrigerate for at least 1 hour, or preferably overnight, to tenderize and flavor the meat.
- Prepare the Crispy Coating: In a large bowl, mix together all-purpose flour, cornstarch, paprika, onion powder, garlic powder, salt, and black pepper, creating a seasoned dry coating for the chicken.
- Coat the Chicken: Remove the chicken from the marinade, letting any excess liquid drip off. Dredge each piece thoroughly in the flour mixture, pressing gently to adhere the coating evenly.
- Heat the Oil: Pour about 2 inches of oil into a deep skillet or frying pan and heat to 350°F (175°C). Use a thermometer to maintain consistent oil temperature for optimal crispiness.
- Fry the Chicken: Fry the coated chicken pieces in batches to avoid overcrowding, cooking each side for 5-6 minutes or until the coating is golden brown and the internal temperature reaches 165°F (75°C). Remove and drain on paper towels.
- Make the Butter Sauce: In a saucepan over medium heat, melt the unsalted butter. Add minced garlic and red chili flakes (if using) and sauté briefly until fragrant. Stir in honey, lemon juice, and soy sauce, combining well.
- Toss and Serve: Drizzle or brush the butter sauce over the fried chicken. Alternatively, toss the chicken in the sauce for a more intense flavor coating. Serve immediately for best texture and taste.
Notes
- For extra tenderness, marinate the chicken overnight in the buttermilk mixture.
- Maintain the oil temperature carefully to ensure crispy coating without burning.
- Use a meat thermometer to check the internal temperature of chicken to ensure food safety.
- Red chili flakes in the butter sauce are optional and can be adjusted to heat preference.
- Leftover chicken can be reheated in an oven to preserve crispiness.
