Oh yeahhh 😮🔥🍯🧈
This one’s sweet, salty, crunchy, and unfairly good.
Honey Butter Crispy Chicken
Ingredients
Chicken
- 2 lb chicken thighs or tenders (thighs = juicier)
- Oil for frying
Buttermilk Marinade
- 2 cups buttermilk
- 1 tsp salt
- 1 tsp black pepper
- 1 tsp paprika
- ½ tsp garlic powder
Crispy Coating
- 2½ cups all-purpose flour
- ½ cup cornstarch (extra crunch)
- 2 tsp salt
- 1½ tsp black pepper
- 1½ tsp paprika
- 1 tsp garlic powder
- ½ tsp cayenne (optional)
Honey Butter Sauce
- ½ cup butter
- ⅓ cup honey
- ½ tsp salt
- Optional: pinch chili flakes
Instructions
1. Marinate
- Mix buttermilk + seasonings.
- Add chicken, coat well.
- Refrigerate 4 hours or overnight.
2. Bread
- Mix all coating ingredients.
- Dredge chicken thoroughly, pressing flour in.
- Rest breaded chicken 10–15 min.
3. Fry
- Heat oil to 350°F (175°C).
- Fry in batches 6–8 min (tenders) or 10–12 min (thighs)
- Cook until golden and 165°F+ inside.
- Drain on rack.
4. Honey Butter Magic
- Melt butter on low.
- Stir in honey, salt, chili flakes.
- Brush generously over hot chicken or drizzle and toss lightly.
Pro Crunch Tips
- Add 2–3 tbsp buttermilk into the flour and mix into craggy bits.
- Cornstarch is the secret weapon.
- Brush sauce lightly—don’t drown or you’ll lose crunch.
Serve With
- Pickles (mandatory)
- Biscuits or waffles
- Slaw or mac & cheese
Want a Korean-style honey butter, air fryer version, or sandwich build next?
