Description
This Honey Butter Chicken recipe features tender, bite-sized chicken pieces coated in a flavorful seasoned flour and buttermilk dredge, fried to golden perfection, and tossed in a luscious honey butter sauce. Perfect for a comforting dinner, this dish combines sweet and savory elements with a crispy texture that’s irresistible.
Ingredients
Scale
Chicken and Coating
- 4 boneless, skinless chicken breasts, cut into bite-sized pieces
- 1 cup all-purpose flour
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon paprika
- ½ teaspoon salt
- ½ teaspoon black pepper
- 2 large eggs
- 1 cup buttermilk
Honey Butter Sauce
- ½ cup unsalted butter
- ½ cup honey
- 1 tablespoon chopped fresh parsley (for garnish, optional)
Instructions
- Cut the Chicken: Begin by cutting the boneless, skinless chicken breasts into bite-sized pieces for easy cooking and even coating.
- Make the Dredge: In a medium bowl, combine the all-purpose flour, garlic powder, onion powder, paprika, salt, and black pepper. Mix well to distribute the spices evenly.
- Prepare the Buttermilk Mixture: In another bowl, whisk together the eggs and buttermilk until smooth and fully combined. This will help the flour mixture stick to the chicken.
- Coat the Chicken: Dip each chicken piece first into the buttermilk mixture, then transfer to the flour mixture, pressing gently to coat all sides evenly. Set coated pieces aside on a plate.
- Heat the Oil: In a large skillet, heat a generous amount of cooking oil over medium-high heat until shimmering but not smoking.
- Fry the Chicken: Working in batches to avoid overcrowding, add the coated chicken pieces to the hot skillet. Fry for about 5-7 minutes per side, turning once, until the chicken is golden brown, crispy, and cooked through. Transfer cooked pieces to a plate lined with paper towels to drain excess oil.
- Make the Honey Butter Sauce: In a separate small saucepan, melt the unsalted butter over low heat. Stir in the honey and cook for 2 to 3 minutes more, allowing the sauce to combine fully and become slightly thickened.
- Combine Chicken and Sauce: Return the fried chicken pieces to the skillet or a large bowl, drizzle the warm honey butter sauce over them, and toss gently to coat each piece evenly.
- Serve: Transfer the honey butter chicken to a serving plate and garnish with chopped fresh parsley if desired. Serve immediately for best flavor and texture.
Notes
- For extra crispiness, double dip the chicken by repeating the buttermilk and flour coating steps.
- Use a thermometer to ensure the chicken reaches an internal temperature of 165°F (74°C) for safety.
- Adjust the amount of honey in the sauce to taste, depending on sweetness preference.
- Serve with steamed vegetables or a fresh salad for a balanced meal.
- Make sure the oil is hot enough before frying to prevent soggy coating.
