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.
Prep Time 4 hours hrs 15 minutes mins
Cook Time 20 minutes mins
Total Time 4 hours hrs 35 minutes mins
Course dinner,
Cuisine American
For the Fried Chicken:
Chicken:
- 2 boneless skin-on breasts halved widthwise
- 2 boneless skin-on thighs
- 2 drumsticks
Seasoned Flour Coating:
- 3 ½ cups all-purpose flour
- ½ cup rice flour adds extra crispiness
- 3 ½ teaspoons garlic powder
- 3 teaspoons freshly ground black pepper
- 2 teaspoons onion powder
- ½ teaspoon baking powder
- ¼ teaspoon cayenne pepper adjust for spice preference
- 3 teaspoons kosher salt plus additional for sprinkling on cooked chicken
- ¼ teaspoon + 1 tablespoon smoked paprika
For Frying:
- Canola or rice bran oil for neutral flavor and high smoke point
For the Honey Butter Sauce:
- 2 sticks 16 tablespoons unsalted butter, at room temperature
- 4 tablespoons honey choose mild varieties like clover or wildflower
- ½ teaspoon kosher salt
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.
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. Keyword Buttermilk fried chicken, Fried chicken with honey glaze, Southern fried chicken, Sweet fried chicken