Description
This Crispy Butter Chicken recipe combines juicy, marinated chicken with a crunchy coating and a rich buttery sauce. Perfect for family dinners or special occasions, it’s a crowd-pleaser that’s easy to make and irresistibly delicious.
Ingredients
Chicken
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
- Combine buttermilk, garlic powder, paprika, salt, and pepper in a bowl.
- Add chicken, coat well, and refrigerate for at least 1 hour or overnight.
- Prepare the Crispy Coating
- Mix flour, cornstarch, and seasonings in a large bowl.
- Remove chicken from marinade, let excess drip off, and coat in the flour mixture.
- Fry the Chicken
- 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).
- Make the Butter Sauce
- Melt butter in a saucepan over medium heat. Sauté garlic and chili flakes.
- Add honey, lemon juice, and soy sauce, stirring to combine.
- Toss and Serve
- Drizzle or brush butter sauce over fried chicken. Toss for extra flavor if desired.
Notes
Spicier Option: Add hot sauce or extra chili flakes.
Gluten-Free: Substitute all-purpose flour with gluten-free flour.
Air Fryer Option: Cook at 375°F (190°C) for 15 minutes, flipping halfway.
Storage: Keep leftovers in an airtight container in the fridge for up to 3 days.
- Prep Time: 15 minutes
- Marinating Time: 1 hour (or overnight)
- Cook Time: 25 minutes
- Category: Main Course
- Method: Frying
- Cuisine: Fusion
Nutrition
- Serving Size: 4 servings
