Crispy Butter Chicken

This Crispy Butter Chicken recipe is a delightful blend of crunchy fried chicken and a rich, buttery sauce with hints of sweetness and tanginess. It’s perfect for family dinners or any time you want to elevate your chicken game.

Why You’ll Love This Recipe

Combines the perfect crunch with a rich buttery flavor.

The marinade ensures the chicken is juicy and flavorful inside.

The butter sauce is versatile and can be customized to your taste.

Simple to prepare with ingredients you likely already have.

A crowd-pleaser that works for both casual meals and special occasions.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

Chicken:

4 boneless, skinless chicken thighs or breasts

1 cup (240ml) buttermilk

1 teaspoon garlic powder

1/2 teaspoon black pepper

1 teaspoon paprika

1 teaspoon salt

Crispy Coating:

1 cup (125g) all-purpose flour

1 teaspoon paprika

1/2 cup (60g) cornstarch

1 teaspoon onion powder

1 teaspoon garlic powder

1/2 teaspoon black pepper

1 teaspoon salt

Butter Sauce:

1/4 cup (60g) unsalted butter

2 cloves garlic, minced

1 tablespoon honey

1/4 teaspoon red chili flakes (optional)

1 tablespoon lemon juice

1 teaspoon soy sauce

Directions

Marinate the Chicken:

In a bowl, I mix buttermilk with garlic powder, paprika, salt, and pepper. I add the chicken pieces, ensuring they are fully coated, and marinate them in the fridge for at least 1 hour or overnight for deeper flavor.

Prepare the Crispy Coating:

I combine the flour, cornstarch, paprika, onion powder, garlic powder, salt, and pepper in a large bowl. After removing the chicken from the marinade, I let the excess drip off and coat each piece thoroughly in the flour mixture. Pressing gently helps the coating stick better.

Fry the Chicken:

I heat about 2 inches of oil in a deep skillet to 350°F (175°C). Frying the chicken in batches prevents overcrowding. Each piece cooks for 5-6 minutes per side until golden and cooked through (165°F or 75°C internal temperature).

Make the Butter Sauce:

In a small saucepan, I melt the butter over medium heat and sauté the garlic and chili flakes until fragrant. Adding honey, lemon juice, and soy sauce creates a flavorful glaze.

Toss and Serve:

I drizzle or brush the butter sauce over the fried chicken, tossing for more flavor if desired. It’s best served hot with sides like mashed potatoes, rice, or a crisp salad.

Servings and Timing

Servings: 4

Prep Time: 15 minutes

Marinating Time: 1 hour (or overnight)

Cook Time: 25 minutes

Variations

Spicier Sauce: Add extra chili flakes or a dash of hot sauce.

Herbed Butter Sauce: I like to include fresh herbs like parsley or thyme for a more aromatic finish.

Air Fryer Option: Cook the coated chicken in an air fryer at 375°F (190°C) for about 15 minutes, flipping halfway.

Gluten-Free: Use gluten-free flour and cornstarch for the coating.

Storage/Reheating

Storage: Store leftovers in an airtight container in the refrigerator for up to 3 days.

Reheating: Reheat in an oven at 350°F (175°C) for 10-12 minutes to maintain crispiness. For quick reheating, the microwave works but may reduce the crunch.

Related Recipes:

• Easy Chicken Fried Rice
• Baked Crunchy Hot Honey Chicken
• Fried Chicken

FAQs

How do I keep the coating from falling off the chicken?

I ensure the chicken is well-marinated and allow any excess buttermilk to drip off before coating. Pressing the flour mixture firmly onto the chicken also helps.

Can I bake the chicken instead of frying?

Yes, baking at 400°F (200°C) for 25-30 minutes, flipping halfway, gives great results. Spraying the chicken with oil before baking helps it crisp up.

What sides go best with this dish?

I love serving this with creamy mashed potatoes, steamed veggies, or a fresh salad for a balanced meal.

Can I make this recipe dairy-free?

Yes, substitute the buttermilk with a non-dairy alternative like almond milk mixed with a tablespoon of lemon juice or vinegar. Use vegan butter for the sauce.

How do I prevent the chicken from being greasy?

Draining the fried chicken on a wire rack or paper towels helps remove excess oil. Maintaining the proper oil temperature during frying is also key.

Conclusion

Crispy Butter Chicken is a delicious combination of textures and flavors that’s sure to impress. From the juicy chicken to the buttery, tangy glaze, every bite is satisfying. Whether I’m making it for a special occasion or a weeknight dinner, this dish always delivers.

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