Crispy Homemade Butter Chicken (Print Version)
# Ingredients:
→ For the Chicken Marinade
01 -
4 juicy chicken thighs or breasts, boneless and skinless
02 -
1 cup buttermilk, nice and cold
03 -
1 teaspoon garlic powder
04 -
1 teaspoon paprika for color and flavor
05 -
1 teaspoon salt
06 -
1/2 teaspoon freshly ground black pepper
→ For the Crunchy Coating
07 -
1 cup all-purpose flour
08 -
1/2 cup cornstarch for extra crispiness
09 -
1 teaspoon paprika
10 -
1 teaspoon onion powder
11 -
1 teaspoon garlic powder
12 -
1 teaspoon salt
13 -
1/2 teaspoon black pepper
→ For the Rich Butter Sauce
14 -
1/4 cup unsalted butter
15 -
2 cloves fresh garlic, finely minced
16 -
1/4 teaspoon red chili flakes (skip if you don't like heat)
17 -
1 tablespoon honey for sweetness
18 -
1 tablespoon fresh lemon juice
19 -
1 teaspoon soy sauce
# Instructions:
01 -
Mix up your buttermilk marinade with garlic powder, paprika, salt, and pepper. Toss in the chicken pieces, making sure they're well coated. Pop it in the fridge for at least an hour, but overnight is even better!
02 -
In a big bowl, combine your flour, cornstarch, and all those tasty seasonings. Take your marinated chicken out, let the extra buttermilk drip off, then give each piece a good coating in the flour mixture.
03 -
Heat up about 2 inches of oil to 350°F. Fry your chicken in batches (don't crowd the pan!) for about 5-6 minutes per side until they're golden brown and crispy. They should read 165°F inside when done.
04 -
While your chicken's resting, melt the butter in a pan over medium heat. Throw in your minced garlic and chili flakes if using. Once that's fragrant, stir in the honey, lemon juice, and soy sauce until it's all combined.
05 -
Drizzle or brush that warm butter sauce all over your crispy chicken. If you're feeling fancy, give it all a gentle toss to coat every bit with that amazing sauce.
# Notes:
01 -
The buttermilk marinade helps keep the chicken super juicy
02 -
You can adjust the spice level by adding more or less chili flakes
03 -
Make sure your oil temperature stays steady for the crispiest coating