Honey Butter Fried Chicken
Crispy chicken tenderloins are fried until golden and tossed in a warm honey butter sauce. Each piece has a lightly crisp coating with rich buttery sweetness.
Servings (Adjustable):
Calories: 521kcal
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Ingredients
For the chicken:
- ½ pound Chicken breast tenderloins
- ¼ cup Cornstarch
- ¼ cup All-purpose flour
- ¼ cup Sparkling water
- ¼ teaspoon Garlic powder
- ¼ teaspoon Onion powder
- Salt and pepper to taste
- Oil for frying
For the sauce:
- 3 tablespoons Butter
- 3 tablespoons Honey
- 1 tablespoons Soy sauce
Instructions
- Place the chicken tenderloins into a mixing bowl. Add the flour, cornstarch, sparkling water, garlic powder, onion powder and salt and pepper to taste, to the bowl with the chicken, and toss to coat well.
- Heat several inches of oil in a pot or high sided skillet over medium high heat on the stove. Place the chicken into the heated oil.
- Fry until golden brown and cooked through. Drain the chicken on a paper towel lined plate.
- While the chicken is frying, add the butter to a skillet over medium heat.
- Stir in the honey and soy sauce once the butter is melted. Simmer until the sauce thickens slightly. Remove and set aside.
- When the chicken is done frying, place it into a mixing bowl. Drizzle the sauce over the chicken, and toss to coat before serving.
Notes
Make sure the oil is hot enough before frying. If the oil isn’t fully heated, the batter will absorb oil and turn greasy instead of crisp. The chicken should start sizzling immediately when it touches the oil.
Avoid overcrowding the pan. Fry the chicken in small batches so the oil temperature stays steady. Too many pieces at once will lower the heat and prevent the coating from crisping properly.
Watch the batter consistency. The batter should be slightly thick but still pourable. If it seems too thin, add a small sprinkle of flour or cornstarch; if too thick, stir in a little sparkling water.
Look for a deep golden color as the doneness cue. The coating should be evenly golden brown and crisp before removing the chicken from the oil.
Let the chicken drain briefly before saucing. Resting the fried chicken on paper towels for a minute removes excess oil and helps the glaze cling better.
Add the glaze right before serving. Tossing the chicken in the honey butter sauce too early can soften the crispy coating.
Taste the sauce before tossing. If it leans too sweet, add a tiny splash more soy sauce to balance the flavor.
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Nutrition
Calories: 521kcal | Carbohydrates: 53g | Protein: 27g | Fat: 22g | Saturated Fat: 12g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 6g | Trans Fat: 1g | Cholesterol: 118mg | Sodium: 1360mg | Potassium: 485mg | Fiber: 1g | Sugar: 26g | Vitamin A: 559IU | Vitamin C: 2mg | Calcium: 20mg | Iron: 2mg
