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Classic Honey Buttered Fried Chicken photo

Honey Buttered Fried Chicken

Crispy fried chicken tossed in a sweet honey-butter glaze for a simple, irresistible weeknight treat.
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Prep Time 15 minutes
Cook Time 10 minutes
Total Time 25 minutes
Servings 4 servings

Equipment

  • Large Mixing Bowl
  • Large skillet or frying pan
  • Tongs or slotted spoon
  • Paper Towels
  • separate small skillet
  • Measuring cups and spoons

Ingredients
  

  • 4 boneless skinless chicken thighs cut into 1-inch cubes
  • 1/2 cup all-purpose flour
  • 1/2 cup cornstarch
  • 1/2 tsp baking soda
  • 1/2 cup ice-cold water add ice if desired to keep very cold
  • vegetable oil enough for about 2 inches of oil in skillet for frying
  • fresh parsley optional, for garnish
  • 4 tbsp butter
  • 2 tbsp white sugar
  • 2 tbsp soy sauce
  • 2 tbsp honey

Instructions
 

  • Pour vegetable oil into a large skillet to a depth of about 2 inches and heat over medium-high until hot (careful not to smoke).
  • In a large bowl combine the chicken pieces, all-purpose flour, cornstarch, and baking soda; add the ice-cold water and stir until the chicken is evenly coated with a smooth batter resembling thick pudding.
  • Carefully add chicken pieces to the hot oil in batches so they do not crowd the pan.
  • Fry the chicken about 8–10 minutes total, turning once halfway through, until golden brown and an instant-read thermometer inserted into the center reads 165°F (74°C).
  • Remove fried chicken to a plate lined with paper towels to drain and keep warm.
  • In a separate small skillet over medium heat, combine the butter, white sugar, soy sauce, and honey; stir frequently until the mixture comes to a gentle bubble, then cook for 1 minute more.
  • Remove the glaze from the heat and pour it over the drained fried chicken; toss or stir gently to coat each piece evenly.
  • Serve immediately, garnished with chopped fresh parsley if using.

Notes

  • Use ice in the water to keep the batter very cold for extra crispness.
  • The batter should be smooth and pudding-like; add a bit more water if needed.
  • Do not overcrowd the pan when frying to maintain oil temperature.
  • Cook chicken to 165°F (74°C) for safety.
  • Seasoning is optional; the recipe is written to match the original flavor profile.