🍯🔥 Honey Butter Fried Chicken 🧄🥢: The Double-Fried Obsession
Prepare yourself. This isn’t just fried chicken; it’s an experience. We’re talking double-fried for a shatteringly crisp exterior that gives way to juicy, tender chicken, all slathered in a ridiculously addictive sweet, buttery, garlicky soy-honey glaze. This Honey Butter Fried Chicken will redefine your fried chicken standards. Consider yourself warned – you might never look at another piece the same way again.
📝 Ingredients (Serves 4):
Chicken & Marinade:
1 lb chicken tenders
1 tsp kosher salt
½ tsp black pepper
1 tbsp soy sauce
1 tsp garlic powder
½ tsp ginger powder (or 1 tsp grated fresh ginger)
1 large egg, lightly beaten
½ cup buttermilk (or milk with ½ tsp lemon juice/vinegar, rested for 5 mins)
First Fry Breading:
¾ cup all-purpose flour
1 tbsp cornstarch
1 tsp paprika
½ tsp cayenne pepper (optional, for heat)
½ tsp garlic powder
¼ tsp black pepper
Second Fry Breading:
½ cup all-purpose flour
1 tbsp cornstarch
Honey Butter Glaze:
4 tbsp unsalted butter
3 cloves garlic, minced
¼ cup honey
2 tbsp soy sauce
1 tbsp rice vinegar (or apple cider vinegar)
½ tsp red pepper flakes (optional, for heat)
1 tbsp chopped fresh cilantro or scallions (for garnish)
Sesame seeds (for garnish)
Neutral oil, for frying (about 3-4 cups)
Let’s Get Crispy!
Step 1: Marinate the Chicken (At least 30 minutes, up to 4 hours)
In a medium bowl, toss the chicken tenders with the kosher salt, black pepper, soy sauce, garlic powder, and ginger powder. Ensure each tender is coated.
In a separate bowl, whisk together the lightly beaten egg and buttermilk (or your milk-acid mixture).
Pour the egg-buttermilk mixture over the chicken tenders. Cover the bowl and refrigerate for at least 30 minutes, allowing the chicken to tenderize and absorb flavor. Longer marinating (up to 4 hours) will result in even more flavorful and juicy chicken.
Step 2: Prepare the First Fry Breading
In a shallow dish, whisk together the ¾ cup all-purpose flour, 1 tbsp cornstarch, paprika, cayenne pepper (if using), ½ tsp garlic powder, and ¼ tsp black pepper. The cornstarch will contribute to extra crispiness, and the spices add a lovely warmth.
Step 3: Prepare the Second Fry Breading
In another shallow dish, simply whisk together the ½ cup all-purpose flour and 1 tbsp cornstarch. This second, simpler breading layer helps create that signature double-fried crunch.
Step 4: Double-Fry the Chicken for Maximum Crunch!
Pour about 3-4 inches of neutral oil into a deep pot or Dutch oven. Heat the oil over medium-high heat to 325°F (160°C). Use a thermometer to ensure accurate temperature – this is crucial for crispy, non-greasy chicken.
Take one marinated chicken tender at a time, letting any excess marinade drip off. First, dredge it thoroughly in the first fry breading, ensuring it’s fully coated.
Next, dredge the coated tender in the second fry breading. Press gently to help the flour adhere.
Carefully add the breaded chicken tenders to the hot oil, being careful not to overcrowd the pot (fry in batches). Overcrowding will lower the oil temperature and result in soggy chicken.
Fry for 3-4 minutes per side, until the chicken is lightly golden brown and cooked through (internal temperature of 165°F/74°C).
Remove the partially fried chicken tenders with a slotted spoon and place them on a wire rack set over a baking sheet to drain excess oil.
Increase the oil temperature slightly to 350°F (175°C).
Now, it’s time for the second fry! Carefully add the partially fried chicken tenders back into the hot oil (again, working in batches if necessary).
Fry for another 1-2 minutes per side, until the chicken is deeply golden brown and incredibly crispy. The second fry is what achieves that insane crunch we’re after.
Remove the double-fried chicken tenders and place them back on the wire rack to drain.
Step 5: Whip Up the Irresistible Honey Butter Glaze
While the second batch of chicken is frying, prepare the glaze. In a large skillet or wok over medium-low heat, melt the unsalted butter.
Add the minced garlic to the melted butter and sauté for about 30 seconds to 1 minute, until fragrant. Be careful not to burn the garlic, as it will become bitter.
Pour in the honey, soy sauce, and rice vinegar (or apple cider vinegar). Stir well to combine.
Add the red pepper flakes (if using) for a touch of heat.
Bring the glaze to a gentle simmer and cook for 1-2 minutes, allowing it to thicken slightly.
Step 6: Glaze and Garnish!
Add the double-fried chicken tenders to the skillet with the honey butter glaze.
Toss gently but thoroughly to coat each piece of chicken evenly with the luscious sauce.
Remove the glazed chicken from the skillet and arrange it on a serving platter.
Garnish generously with chopped fresh cilantro or scallions and sesame seeds. The fresh herbs add a bright counterpoint to the rich glaze.
Serve Immediately and Prepare for Addiction!
This Honey Butter Fried Chicken is best enjoyed hot, when the crunch is at its peak and the glaze is still warm and sticky. Serve it with your favorite sides, like coleslaw, fries, or rice. But be warned – once you taste this double-fried, honey-glazed perfection, all other fried chicken might just pale in comparison. Enjoy the crispy, sweet, savory, garlicky goodness! You’ve been warned! 🔥🍯🧄🥢