Honey Butter Fried Chicken

This crispy honey butter fried chicken is everything you crave when you want a shareable, golden fried treat with sweet and savory flavor layers. Each chicken tender is twice-fried for that irresistible shattering crunch, then coated in a glossy honey butter sauce that hints at both Korean flavors and classic comfort food. Perfect for gatherings, game day, or just when your soul needs something truly satisfying.

I remember making this for a late-night movie marathon with friends and everyone kept asking for seconds before the bowl was empty Now it is my guaranteed crowd-pleaser for any get-together

Ingredients

• Chicken tenders: choose pieces that are all about the same size for even cooking and maximum juiciness
• Kosher salt: brings out the natural flavor in every component go for flake salt if you can
• White and black pepper: provide layered heat and earthiness they are best freshly ground
• Garlic powder, onion powder and ginger powder: add big savory notes look for powders with no added anti-caking agents for pure flavor
• Cayenne pepper: just a pinch gives that gentle background heat adjust up or down to suit your group
• All-purpose flour: this creates the signature crispy crust high quality unbleached flour browns most beautifully
• Large egg: the binder for the wet batter always use fresh eggs
• Ice cold sparkling water: gives the batter those signature airy bubbles choose seltzer over sweetened sodas for neutral flavor
• Unsalted butter: for the glossiest richest sauce use European style if you want mega buttery flavor
• Honey: local honey has the most character but any mild variety works
• Granulated sugar: helps the sauce caramelize and cling
• Soy sauce: balances sweetness with umami choose a naturally brewed light soy if possible
• Neutral oil for frying: stick with vegetable canola or peanut oil for clean flavor and high smoke point

Step-by-Step Instructions

Marinate the Chicken:

Combine chicken tenders with kosher salt white pepper black pepper garlic powder onion powder ginger powder and cayenne Toss until every piece is evenly coated Cover and refrigerate for at least 30 minutes letting flavors soak in If you can leave it overnight the taste is even deeper

Prep the Flour and Batter Stations:

Set out three bowls One with plain flour for dusting one with a wet batter of flour egg and ice cold sparkling water stirred until smooth and one with seasoned flour containing flour kosher salt both peppers garlic and onion powders Make sure everything is ready before you start dredging

Create Crispy Flour Clumps:

Add a tiny bit of the sparkling water to the seasoned flour Use your fingers to rub it in forming clumps These will stick to the chicken and fry up super crunchy

Coat the Chicken:

Dredge each marinated tender in the plain flour and shake off excess Dip into the wet batter coating completely Let extra batter drip off Press each piece firmly into the seasoned flour making sure every spot is packed with the flour mixture Set aside on a tray as you go

Rest the Coated Chicken:

Let all the coated tenders sit on the tray for about 10 minutes This step helps the coating stay on during frying

Fry the Chicken First Round:

Heat oil in a deep pot to 350 degrees F Using a thermometer is key Add chicken in batches and fry for about 4 to 5 minutes turning so they cook evenly They should be golden but not dark Transfer to a rack to drain

Fry the Chicken Second Round:

Once all have been through the first fry return oil to 350 degrees F Refry each piece for 1 to 2 minutes until deep golden and extra crispy Move right back onto the rack and sprinkle with salt while hot

Make the Honey Butter Sauce:

Melt butter in a saucepan on medium Add honey sugar and soy sauce Stir until dissolved and bubbling slightly Simmer for a minute or two until thick enough to coat a spoon

Sauce the Chicken and Serve:

Quickly brush or toss the hot fried chicken with the honey butter sauce Serve right away for the ultimate crunchy sticky bite

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Mine never lasts long enough for leftovers but sometimes my family saves a few tenders for sandwiches the next day The honey in this recipe is my favorite because it brings out the rich butter and the memory of sharing this dish for the first time with my sister makes every batch feel special

Storage Tips

Store leftover chicken in a paper towel lined container to keep it from getting soggy Store the sauce separately Reheat tenders in a hot oven or air fryer for the crispiest results and toss with reheated sauce just before serving The flavor is still wonderful even after a day in the fridge

Ingredient Substitutions

Chicken thighs work as a juicier alternative to tenders If gluten is an issue use a glutenfree flour blend for both the dredging and the batter Maple syrup can sub for honey in a pinch and coconut aminos for the soy sauce for a milder taste

Serving Suggestions

These tenders are epic in sliders wrapped in lettuce or with pickled radish to balance the richness They are also phenomenal with a cold beer or a sparkling lemonade for a Korean inspired picnic feast

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Cultural Connection

This recipe takes inspiration from Korean honey butter fried chicken which is super popular in Seoul street food scenes The double fry technique is classic in Korean and Japanese cooking for the ultimate crunch I love bringing this cultural twist into my home kitchen as both a nod to tradition and a fresh take on comfort food

Frequently Asked Questions About Recipes

→ What makes the coating extra crispy?

Combining seasoned flour with wet batter and adding a bit of sparkling water to the flour creates crispy, craggy bits that cling during frying, especially after the double fry technique.

→ Can I use chicken thighs instead of tenders?

Yes, boneless, skinless chicken thighs work well and can offer more juiciness, though they may require slightly more time to cook through.

→ How do I keep the fried chicken crispy after adding the honey butter sauce?

Toss the chicken quickly in the sauce or brush it on, serving immediately for maximum crispiness. Avoid letting it sit too long after saucing.

→ Is there a vegetarian alternative for this dish?

Firm tofu or cauliflower florets can be used in place of chicken. Follow the same dredging and frying steps for a veggie-forward option.

→ What oil is best for frying?

Neutral oils with high smoke points, like canola, peanut, or vegetable oil, are ideal for achieving a light, crisp crust without overpowering flavors.

→ Can I make the sauce less sweet?

Reduce the honey and sugar amounts to your preference, or add a splash more soy sauce for additional saltiness and depth.