Honey Butter Crispy Chicken is a delicious combination of crunchy golden chicken coated in a sweet, buttery, slightly savory honey sauce. The chicken stays crispy on the outside while becoming tender and juicy inside. It’s perfect for a weeknight dinner, family meal, or party appetizer.
⏱️ Recipe Details
Prep Time: 20 minutes
Marinating Time: 30 minutes
Cook Time: 20 minutes
Total Time: 1 hour 10 minutes
Servings: 4–6
Cuisine: American-Asian inspired
Difficulty: Easy
🛒 Ingredients
For the Chicken
- 1½ pounds boneless, skinless chicken thighs or chicken breasts
- 1 cup buttermilk
- 1 large egg
- 1 teaspoon salt
- ½ teaspoon black pepper
- 1 teaspoon garlic powder
- ½ teaspoon paprika
- ½ teaspoon onion powder
For the Crispy Coating
- 1½ cups all-purpose flour
- ½ cup cornstarch
- 1 teaspoon salt
- 1 teaspoon garlic powder
- 1 teaspoon paprika
- ½ teaspoon black pepper
- ½ teaspoon onion powder
- ½ teaspoon chili powder, optional
For Frying
- Vegetable oil or another neutral cooking oil, as needed
🍯 Honey Butter Sauce
- 4 tablespoons unsalted butter
- ⅓ cup honey
- 2 cloves garlic, finely minced
- 1 tablespoon hot sauce, optional
- 1 teaspoon soy sauce
- ¼ teaspoon black pepper
- Pinch of salt
- ½ teaspoon red pepper flakes, optional
👩🍳 Instructions
1. Prepare the Chicken
Cut the chicken into bite-sized pieces, approximately 1½ inches each.
If using chicken breasts, try to keep the pieces similar in size so they cook evenly.
Place the chicken in a large bowl.
Add the buttermilk, egg, salt, black pepper, garlic powder, paprika, and onion powder.
Mix thoroughly until every piece is coated.
Cover and refrigerate for at least 30 minutes. For even more flavorful chicken, you can marinate it for up to 4 hours.
2. Prepare the Crispy Coating
In a separate bowl, combine:
- Flour
- Cornstarch
- Salt
- Garlic powder
- Paprika
- Black pepper
- Onion powder
- Chili powder
Whisk everything together until evenly combined.
Cornstarch is important because it helps create a lighter and crunchier coating.
3. Coat the Chicken
Remove the chicken pieces from the buttermilk mixture one at a time.
Allow excess marinade to drip off.
Place each piece into the flour mixture and press the coating firmly onto the chicken.
For an extra-crispy crust, dip the coated chicken briefly back into the buttermilk mixture and then coat it in the flour mixture a second time.
Place the finished pieces on a clean plate or wire rack.
Let them rest for about 5 minutes before frying. This helps the coating adhere better.
4. Heat the Oil
Pour enough oil into a deep, heavy-bottomed skillet or Dutch oven to allow the chicken to fry properly.
Heat the oil to approximately 350°F (175°C).
Don’t overcrowd the pan because adding too much chicken at once can lower the oil temperature and make the coating greasy.
5. Fry the Chicken
Carefully place several chicken pieces into the hot oil.
Fry for approximately 4–6 minutes per batch, turning occasionally, until the coating is deep golden brown and the chicken is cooked through.
The exact cooking time depends on the size of the chicken pieces.
The chicken should reach an internal temperature of 165°F (74°C).
Transfer the cooked chicken to a wire rack or paper towel-lined plate.
Repeat with the remaining chicken.
🧈 Make the Honey Butter Sauce
While the chicken is frying, prepare the sauce.
6. Melt the Butter
Place a large skillet over medium-low heat.
Add the butter and allow it to melt.
7. Add Garlic
Add the minced garlic and cook for approximately 30–60 seconds, stirring frequently.
Don’t let the garlic burn.
8. Add Honey and Seasonings
Reduce the heat to low.
Add:
- Honey
- Soy sauce
- Hot sauce
- Black pepper
- Red pepper flakes
- A small pinch of salt
Stir until everything is thoroughly combined.
Allow the sauce to gently simmer for 1–2 minutes.
Don’t boil it aggressively because honey can burn quickly.
9. Coat the Crispy Chicken
Add the fried chicken pieces to the skillet with the honey butter sauce.
Toss gently until each piece is lightly coated.
For the crispiest result, don’t leave the chicken sitting in the sauce for too long. Toss just until coated and immediately serve.
🍽️ How to Serve
Serve Honey Butter Crispy Chicken immediately while it’s hot and crunchy.
It pairs especially well with:
- Steamed white rice
- Fried rice
- Mashed potatoes
- French fries
- Coleslaw
- Steamed vegetables
- Corn on the cob
- Cucumber salad
- Macaroni and cheese
For an attractive finish, sprinkle with sesame seeds and sliced green onions.
🌶️ Easy Variations
Spicy Honey Butter Chicken
Add an extra tablespoon of hot sauce and ½ teaspoon red pepper flakes to the sauce.
Garlic Honey Butter Chicken
Increase the garlic to 4 cloves for a stronger garlic flavor.
Lemon Honey Butter Chicken
Add 1 tablespoon of fresh lemon juice to the finished sauce for a bright, slightly tangy flavor.
Extra-Crispy Chicken
Use a double coating and make sure the oil remains around 350°F (175°C) while frying.
Baked Version
For a lighter alternative, arrange the coated chicken pieces on a greased baking rack over a sheet pan. Lightly spray with oil and bake at 425°F (220°C) until golden and the internal temperature reaches 165°F (74°C), turning halfway through.
The baked version won’t be quite as crunchy as deep-fried chicken, but it is still delicious.
⭐ Tips for Perfect Honey Butter Crispy Chicken
Don’t skip the marinade. Buttermilk helps tenderize the chicken and gives the coating something to cling to.
Use cornstarch. It helps create a crispier crust.
Keep the oil temperature steady. Oil that is too cool can produce greasy chicken, while oil that is too hot can burn the coating before the chicken is cooked.
Don’t overcrowd the pan. Fry in batches when necessary.
Use a wire rack after frying. This allows excess oil to drain while keeping the bottom crispy.
Add the sauce right before serving. The longer crispy chicken sits in a wet sauce, the softer the coating becomes.
Taste the sauce before adding the chicken. You can easily adjust the sweetness, saltiness, or spice.
🧊 Storage
Store leftover chicken in an airtight container in the refrigerator for up to 3–4 days.
For the best texture, reheat it in an oven or air fryer rather than the microwave.
To reheat in an air fryer, cook at approximately 375°F (190°C) until heated through and crispy again.
❄️ Freezing
For best results, freeze the fried chicken before adding the honey butter sauce.
Allow the chicken to cool completely, then place it in a freezer-safe container or bag.
When ready to eat, reheat until hot and crispy, then prepare fresh honey butter sauce and toss the chicken in it just before serving.
🥄 Nutrition Information
Approximate per serving:
- Calories: 520
- Protein: 31 g
- Carbohydrates: 43 g
- Fat: 25 g
- Saturated Fat: 9 g
- Sugar: 16 g
- Sodium: 850 mg
