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
Scale
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.
