Description
Crispy Butter Chicken is a deliciously fried chicken dish marinated in buttermilk and seasoned with garlic and paprika, coated in a seasoned flour and cornstarch mixture for extra crunch, then fried to golden perfection. Finished with a flavorful butter sauce infused with garlic, chili flakes, honey, lemon juice, and soy sauce, this recipe combines crispy texture with rich, tangy, and slightly spicy flavors for a savory meal loved by all.
Ingredients
Scale
Chicken and Marinade
- 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: In a bowl, combine buttermilk, garlic powder, paprika, salt, and black pepper. Add the chicken pieces and coat them well in the marinade. Cover and refrigerate for at least 1 hour or overnight to tenderize and flavor the chicken thoroughly.
- Prepare the Crispy Coating: In a large bowl, mix together the all-purpose flour, cornstarch, paprika, onion powder, garlic powder, salt, and black pepper. This seasoned flour mixture will give the chicken a crispy texture when fried.
- Coat the Chicken: Remove the chicken from the marinade, allowing excess buttermilk to drip off. Thoroughly coat each piece in the flour mixture, pressing the coating onto the surface to ensure an even and thick crust.
- Fry the Chicken: Heat about 2 inches of oil in a deep skillet or frying pan to 350°F (175°C). Fry the chicken pieces in batches to avoid overcrowding. Cook for 5-6 minutes on each side until the coating is golden brown and the internal temperature of the chicken reaches 165°F (75°C), ensuring they are fully cooked and juicy inside.
- Make the Butter Sauce: In a separate saucepan, melt the unsalted butter over medium heat. Add the minced garlic and red chili flakes, sautéing gently until aromatic but not burnt. Then stir in honey, lemon juice, and soy sauce to create a flavorful sweet, tangy, and slightly spicy butter sauce.
- Toss and Serve: Drizzle or brush the prepared butter sauce over the hot fried chicken pieces. Toss gently to coat the chicken evenly with the sauce for extra flavor. Serve immediately while crispy and flavorful.
Notes
- Marinating the chicken overnight will enhance tenderness and flavor.
- Ensure oil temperature remains steady at 350°F to achieve the perfect crispy crust without burning.
- Use a meat thermometer to check the internal temperature for safe cooking.
- Adjust red chili flakes to your heat preference or omit for a milder sauce.
- Serve with rice, salad, or vegetables for a complete meal.
