Description
This honey butter fried chicken is crispy, juicy, and brushed with a sweet buttery honey glaze. It makes a comforting chicken dinner.
Ingredients
- 1¼ pounds boneless skinless chicken breasts cut into 4 equal pieces and pounded to even thickness
- 2 cups buttermilk
- 1 cup all purpose flour
- ¼ cup cornstarch
- 2 teaspoons paprika
- 1 teaspoon black pepper
- 1½ teaspoons kosher salt
- ½ teaspoon dry mustard
- 1 cup buttermilk (for dipping)
- 16 tablespoons unsalted butter (for frying)
- 8 tablespoons unsalted butter softened (for glaze)
- ½ cup honey (for glaze)
Instructions
- Place chicken pieces in a bowl and cover with buttermilk. Cover and refrigerate at least 8 hours or overnight.
- Whisk together flour, cornstarch, paprika, black pepper, salt, and dry mustard in a shallow bowl.
- Pour 1 cup of buttermilk into a separate bowl for dipping.
- Remove one piece of chicken from the marinade, let excess drip off. Coat in the flour mixture, dip into the buttermilk, then coat again in the flour mixture.
- Place coated chicken on a plate and let rest 20 minutes for the coating to adhere.
- In a large skillet over medium low heat, melt the butter and heat to about 300°F.
- Add chicken to the skillet without overcrowding and cook 5 to 6 minutes per side until golden brown and cooked through.
- Transfer cooked chicken to a wire rack set over a baking sheet to drain excess butter.
- Mix the softened butter and honey until smooth in a small bowl.
- Brush the honey butter generously over the hot chicken before serving. Ensure chicken reaches an internal temperature of 165°F.
Notes
- Keep the butter temperature moderate to prevent burning and ensure even browning.
- Prep Time: 20 minutes
- Cook Time: 12 minutes
- Category: Main Dish
- Method: Pan Frying
- Cuisine: American