Description

Irresistible Honey Buttered Fried Chicken—crispy, sweet, and savory. Try this recipe now! Honey Buttered Fried Chicken.

Ingredients

Scale

For the Chicken:

1 kg (about 2 lb) boneless, skinless chicken thighs (or breasts)
Salt and freshly ground black pepper, to taste
Optional: 1 tsp garlic powder, for extra savory depth

For the Crispy Batter:

1 cup (125 g) all‑purpose flour
½ cup (60 g) cornstarch
½ teaspoon baking soda
1 cup (240 ml) ice‑cold water (or cold sparkling water for extra lightness)
Salt and pepper, to taste (optional: pinch of paprika for color)

For the Honey Butter Sauce:

½ cup (113 g) unsalted butter
2 tablespoons white granulated sugar
2 tablespoons soy sauce
¼ cup (85 g) honey (adjust to taste for sweetness)

For Frying:

Vegetable oil (canola, sunflower, or other high‑heat oil), enough to fill a pan about 2–3 inches deep

For Garnish (optional):

Chopped fresh parsley

Instructions

Prep the Chicken
Pat the chicken thighs dry with paper towels. Season both sides generously with salt, pepper, and garlic powder if using. Let rest briefly while preparing the batter.
Make the Crispy Batter
In a bowl, whisk together the flour, cornstarch, and baking soda. Gradually whisk in the ice‑cold water until just combined; you want a batter that’s thick but not pasty—slightly thinner than pancake batter. A few lumps are okay. Chill the batter in the fridge if possible while you heat the oil.
Heat the Oil
Pour enough oil into a heavy pot or deep skillet to create a 2–3‑inch deep frying layer. Heat over medium-high until it reaches 180 °C (350 °F), or when a drop of batter sizzles and rises to the surface immediately.
Fry the Chicken
Working in batches to avoid overcrowding, dip each seasoned chicken piece into the batter, letting excess drip off, then carefully lay it into the hot oil. Fry until the exterior is deep golden and crisp, and the chicken reaches an internal temperature of 74 °C (165 °F)—about 6–8 minutes per side, depending on thickness. Transfer to a paper towel–lined plate to drain.
Make the Honey Butter Sauce
In a small saucepan over low heat, melt the butter. Stir in the sugar until dissolved, then add soy sauce and honey. Simmer gently, stirring, until the mixture thickens slightly—about 2–3 minutes. Remove from heat but keep warm.
Coat the Chicken
Either drizzle the honey butter sauce over the fried chicken or gently toss the chicken in the sauce until evenly coated. Garnish with chopped parsley if desired.

Notes

Tip: Patting the chicken dry ensures your batter adheres and stays crispy.

For added crunch: Double‑dip—dip the chicken in batter, fry briefly, then dip again and fry until extra crispy.

Texture tweak: Mixing in a splash of club soda in the batter adds lighter, airier crisp.

Test oil temperature: Use a thermometer or drop a bit of batter in—if it bubbles and floats up quickly, it’s ready.

Avoid sogginess: Fry in batches and rest on a rack over a sheet pan, not paper towels, if you’ll hold the chicken before serving.

Keywords: Honey Buttered Fried Chicken