Honey Butter Fried Chicken
Equipment
Ingredients
Main Ingredients
chicken pieces (cut into pieces)
1.2 kg
buttermilk
500 ml
all-purpose flour
300 g
cornstarch
100 g
salt
15 g
black pepper
5 g
garlic powder
10 g
paprika
10 g
sunflower oil
1 L
butter
100 g
honey
80 g
soy sauce
30 ml
garlic (minced)
4 cloves
Instructions
Marinate the chicken
Place chicken pieces in buttermilk and let marinate for 20 minutes to tenderize and add flavor.
Prepare the coating
Mix flour, cornstarch, salt, pepper, garlic powder, and paprika in a bowl for the crispy coating.
Coat the chicken
Remove chicken from buttermilk and dredge each piece in the seasoned flour mixture, pressing to coat well.
Heat the oil
Heat oil in a deep pot or wok to 175°C for frying.
Fry the chicken
Fry chicken pieces in batches for 12-15 minutes until golden brown and internal temperature reaches 75°C.
Make the honey butter sauce
Melt butter in a pan, add minced garlic and cook until fragrant, then stir in honey and soy sauce.
Toss chicken in sauce
Toss fried chicken pieces in the honey butter sauce until evenly coated. Serve immediately.
Original recipe
Storage
Best eaten fresh. Reheat in oven to maintain crispiness. Sauce can be stored separately for up to 5 days.
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