Honey Butter Fried Chicken (Printable Recipe)

Tender double-fried chicken with sweet honey butter glaze and soy, delivering an irresistible crisp and golden bite.

# Ingredients You'll Need:

→ Chicken Marinade

01 - 450 g chicken tenders (8-10 pieces)
02 - 1 teaspoon kosher salt
03 - 0.5 teaspoon white pepper
04 - 0.5 teaspoon black pepper
05 - 0.5 teaspoon garlic powder
06 - 0.5 teaspoon onion powder
07 - 0.5 teaspoon ginger powder
08 - 0.25 teaspoon cayenne pepper

→ Seasoned Flour

09 - 250 g all-purpose flour
10 - 1 tablespoon kosher salt
11 - 1 tablespoon white pepper
12 - 1 teaspoon black pepper
13 - 1 teaspoon garlic powder
14 - 1 teaspoon onion powder

→ Wet Batter

15 - 65 g all-purpose flour
16 - 1 large egg
17 - 240 ml ice-cold sparkling water

→ Honey Butter Sauce

18 - 60 g unsalted butter
19 - 30 ml honey
20 - 25 g granulated sugar
21 - 30 ml soy sauce

→ Additional Items

22 - 125 g all-purpose flour (for dusting)
23 - Neutral oil for deep frying (such as vegetable, canola, or peanut oil)

# Steps to Follow:

01 - Combine chicken tenders with kosher salt, white pepper, black pepper, garlic powder, onion powder, ginger powder, and cayenne pepper in a bowl. Mix thoroughly until each piece is evenly coated. Cover and refrigerate for at least 30 minutes, or up to overnight.
02 - Arrange three bowls: the first with plain all-purpose flour for dusting, the second with a wet batter made by whisking flour, egg, and ice-cold sparkling water until smooth, and the third with seasoned flour mixing flour, kosher salt, white pepper, black pepper, garlic powder, and onion powder.
03 - Add 1 tablespoon of sparkling water to the seasoned flour. Gently rub with fingers to create small flour clumps for extra crispiness during frying.
04 - Dredge each chicken tender in plain flour, shake off excess, dip into wet batter, let the excess drip off, then coat thoroughly in seasoned flour, pressing to ensure even adhesion. Place coated tenders on a tray.
05 - Let the coated chicken rest for 10 minutes to help the crust adhere before frying.
06 - Pour enough neutral oil into a heavy-bottomed pot or Dutch oven to reach 5 cm depth. Heat to 175°C. Fry chicken tenders in small batches for 4–5 minutes, turning occasionally, until lightly golden. Drain on a wire rack set over a baking tray.
07 - Return oil to 175°C. Fry the tenders again in batches for 1–2 minutes until deeply golden and ultra-crispy. Sprinkle lightly with salt while still hot and return to the rack.
08 - In a saucepan over medium heat, melt butter. Stir in honey, sugar, and soy sauce. Cook, stirring constantly, until sugar dissolves and sauce bubbles slightly. Simmer for 1–2 minutes until thickened sufficiently to coat a spoon.
09 - Brush or toss the hot fried chicken tenders with the honey butter sauce. Serve immediately for maximum crispiness and flavor.

# Extra Tips:

01 - Letting coated chicken rest before frying is crucial for a well-adhered, crisp crust.
02 - Double frying ensures maximum crunch and golden color typical of Korean-style fried chicken.

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