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:
- 2 boneless skin-on breasts, halved widthwise
- 2 boneless skin-on thighs
- 2 drumsticks
- 3 1/2 cups all-purpose flour
- 1/2 cup rice flour
- 3 1/2 teaspoons garlic powder
- 3 teaspoons freshly ground black pepper
- 2 teaspoons onion powder
- 1/2 teaspoon baking powder
- 1/4 teaspoons cayenne pepper
- 3 teaspoons kosher salt, plus additional for sprinkling on cooked chicken
- 1/4 teaspoon plus 1 tablespoon smoked paprika
- 1 quart buttermilk
- Canola or Rice Bran oil for frying
For the honey butter sauce:
- 2 sticks (16 tablespoons) butter, at room temperature
- 4 tablespoons honey
- 1/2 teaspoon kosher salt
For the buttermilk soak:
- 1 quart buttermilk
- Chicken breasts
For the flour coating:
- 3 1/2 cups all-purpose flour
- 1/2 cup cornstarch
- 1 tablespoon paprika
- 1 tablespoon black pepper
- 1 tablespoon salt
- 1 teaspoon dry mustard (optional)
For the buttermilk dip:
- 1 quart butter
- milk
For the honey butter glaze:
- 2 sticks (16 tablespoons) butter, at room temperature
- 4 tablespoons honey
How I Made Honey Butter Fried Chicken
First, I soaked chicken pieces in buttermilk for several hours to tenderize the meat.
Next, I mixed together flour, rice flour and various seasonings like garlic powder and smoked paprika to make an aromatic coating.
After allowing excess buttermilk to drain, I dredged the chicken in the seasoned flour mixture, shaking off any extra.
Heating oil to 350°F, I carefully placed the floured chicken in batches and fried until cooked through and golden, about 10-12 minutes.
Once finished, I drained each piece on paper towels to remove excess grease.
For the honey butter sauce, I stirred together butter, honey and smoked paprika.
While still warm, I brushed the sauce all over the fried chicken pieces. The sweet and savory flavors were intoxicating!
Sprinkling with more seasoning, I served up the crunchy, glazed chicken. The irresistible taste had everyone wanting more of my homemade honey butter fried chicken. It was truly delicious!
What Type Of Honey Is Best For Chicken
While different honeys can work, using a regular pure honey leads to the best results. Mild-flavored clover honey is often a top choice. Its light taste and sweetness provide a balanced foundation.
Other mild varieties like wildflower or orange blossom honey could perform nicely too depending on one’s taste. Their mellow flavors mesh well with other components in the recipe.
However, it’s important to note that darker honeys may contain stronger flavors that could potentially overwhelm the chicken and butter. Darker varieties such as buckwheat or mesquite types tend to overpower somewhat.