Honey Butter Chicken
Crispy, golden chicken coated in a luscious honey butter glaze—sweet, savory, and utterly addictive. A perfect balance of crunch and caramelized goodness that’s weeknight-friendly and better than takeout.
Equipment
- Large Skillet
- Wire Rack
- Oven
Ingredients
Chicken & Coating
- 2 pieces chicken breasts pounded to even thickness
- 1 cup all-purpose flour for dredging
- 1 tsp smoked paprika
- ½ tsp cayenne pepper optional, for heat
- 1 cup buttermilk or 1 cup milk + 1 tbsp vinegar
- 1 tsp hot sauce adds flavor, not heat
- 1 cup panko breadcrumbs for maximum crunch
- 1 tbsp Parmesan cheese grated, for umami boost
Honey Butter Glaze
- 3 tbsp butter European preferred for richness
- 3 cloves garlic minced
- ⅓ cup honey local preferred for depth
- 1 tbsp soy sauce
Instructions
- Place chicken breasts between parchment paper and pound to even thickness using a rolling pin or bottle.
- Set up a dredging station with three bowls: flour mixed with smoked paprika and cayenne, buttermilk mixed with hot sauce, and panko mixed with Parmesan.
- Dip each chicken breast into the flour, then buttermilk, then panko. Press firmly to ensure an even coating.
- Heat oil in a large skillet to 350°F. Fry chicken for 3-4 minutes per side until golden brown. Do not overcrowd the pan.
- Transfer skillet to a 375°F oven and bake for 15 minutes to finish cooking.
- In a small saucepan, melt butter over medium-low heat. Add garlic and cook until fragrant, about 30 seconds.
- Stir in honey and soy sauce, simmering for 2 minutes until slightly thickened.
- Let chicken rest for 5 minutes after baking, then drizzle with honey butter glaze before serving.
Notes
For a spicy kick, add 1 tsp gochujang to the glaze. Leftover glaze makes a great stir-fry sauce.