Honey Butter Fried Chicken

Honey Butter Fried Chicken is popular Korean dish consists of crispy chicken pieces flavored with a sweet and savory honey butter sauce. To make it, the chicken is first cut into small, bite-sized pieces for easy eating. Then, a unique double-frying method is used to make the chicken incredibly crunchy on the outside yet still light and moist inside. 

During frying, the oil locks in the chicken’s natural juices. Meanwhile, the batter achieves a delicate crunch. Furthermore, the honey butter sauce adds another layer of flavor. Made from honey, butter, and garlic, it gives a pleasing blend of tastes.

Once fried, each chicken piece gets brushed thoroughly with this addictive sauce. As a result, every bite offers a surprise of flavors – crispy chicken combined with honey-garlic richness.

Honey Butter Fried Chicken Ingredients

For the Fried Chicken:

• Chicken: Boneless skin-on breasts (halved widthwise), boneless skin-on thighs, drumsticks

Seasoned Flour Coating:

• All-purpose flour
• Rice flour
• Garlic powder
• Freshly ground black pepper
• Onion powder
• Baking powder
• Cayenne pepper
• Kosher salt
• Smoked paprika

Buttermilk Soak:

• Buttermilk

For Frying:

• Canola or rice bran oil

For the Honey Butter Sauce:

• Unsalted butter (at room temperature)
• Honey
• Kosher salt

How to Make Honey Butter Fried Chicken 

Step 1: Buttermilk Soak

Prepare the Chicken: Trim excess fat or skin from the chicken pieces.

Soak in Buttermilk: Add the chicken to a large bowl or zip-top bag with 1 quart of buttermilk. Cover and refrigerate for 4–8 hours. This tenderizes the meat and infuses flavor.

Step 2: Seasoned Flour Coating

Mix the Dry Ingredients: Combine all-purpose flour, rice flour, garlic powder, black pepper, onion powder, cayenne, baking powder, kosher salt, and smoked paprika in a large mixing bowl.

Prepare the Assembly Line: Place the flour mixture in one shallow bowl and leave space for the chicken to be dredged.

Step 3: Coat the Chicken

Drain Excess Buttermilk: Remove the chicken from the buttermilk, letting excess drip off.

Dredge the Chicken: Coat each piece in the seasoned flour, pressing gently to ensure it adheres. Shake off any excess. Repeat if a thicker coating is desired.

Step 4: Fry the Chicken

Heat the Oil: In a deep fryer or large pot, heat canola or rice bran oil to 350°F (175°C). Use a thermometer to maintain consistent temperature.

Fry the Chicken: Work in batches to avoid crowding. Fry each piece for 10–12 minutes, turning occasionally, until golden brown and cooked through (internal temp: 165°F for white meat, 175°F for dark meat).

Drain: Transfer the fried chicken to a wire rack or paper towels to remove excess oil. Sprinkle lightly with salt while hot.

Step 5: Make the Honey Butter Sauce

Prepare the Sauce: In a small bowl, mix softened butter, honey, and smoked paprika until smooth. Add a pinch of kosher salt to balance the sweetness.

Glaze the Chicken: Brush the warm sauce over the fried chicken pieces immediately after frying for a glossy, flavorful finish.

Step 6: Serve and Enjoy!

Serve the chicken warm, garnished with extra honey butter glaze if desired. Pair it with mashed potatoes, coleslaw, or biscuits for a complete meal.

Pro Tips

Double-Coating for Crispier Chicken: Dredge the chicken in flour, dip it back into buttermilk, and coat it in flour again for an extra-crispy crust.

Rest Before Frying: Let the coated chicken rest for 15 minutes to allow the flour to adhere better.

Oil Temperature Control: Use a thermometer to ensure the oil stays at 350°F. Too hot, and the chicken burns; too cool, and it absorbs oil.

Room-Temperature Butter: Always use softened butter for the sauce for smooth mixing.

Use Fresh Oil: Avoid reusing frying oil multiple times to keep the flavors clean.

Ingredient Substitutes

Chicken: Swap drumsticks and thighs with wings or boneless chicken tenders.

Buttermilk: Replace with 1 cup milk + 1 tablespoon vinegar or lemon juice. Let sit for 5 minutes to curdle.

Rice Flour: Substitute with cornstarch for a similarly crisp texture.

Honey: Use maple syrup or agave nectar for a different sweetness profile.

Spices: Adjust paprika or cayenne for milder or spicier chicken.

Storage Instructions

Refrigeration: Store leftover chicken in an airtight container in the refrigerator for up to 3 days.

Reheating: Reheat in an oven at 375°F for 10–15 minutes to restore crispiness. Avoid microwaving to prevent sogginess.

Freezing: Freeze fried chicken (without glaze) for up to 3 months. Thaw overnight and reheat in an oven.

Variations

Spicy Honey Butter Chicken: Add ½ teaspoon cayenne or hot sauce to the honey butter glaze for a kick.

Sweet & Tangy Glaze: Mix honey with a splash of Dijon mustard or apple cider vinegar for a tangy twist.

Herb-Infused Chicken: Add dried thyme or rosemary to the flour mixture for earthy flavor notes.

FAQs

1. Can I bake the chicken instead of frying?
Yes! Coat the chicken as directed, place on a wire rack over a baking sheet, and bake at 400°F for 25–30 minutes, flipping halfway.

2. Can I use boneless, skinless chicken?
Absolutely. Adjust the frying time to ensure the chicken doesn’t overcook.

3. How do I prevent the coating from falling off?
Pat the chicken dry before dredging, and allow the coating to rest for 10–15 minutes before frying.

4. Can I make the honey butter glaze ahead?
Yes, store it in an airtight container at room temperature for up to 1 day. Warm slightly before using.

5. What oil is best for frying?
Use neutral, high-smoke-point oils like canola, peanut, or rice bran oil for best results.

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