Honey Butter Chicken

Sweet, savory, and rich with flavor, Honey Butter Chicken is one of those dishes that quietly sneaks into your weekly rotation — and stays there.

I created this recipe after craving something that would combine the comforting warmth of Southern fried chicken with a sticky, buttery glaze that clings to every crispy bite. The first time I made it, it was an unassuming weeknight. But the moment I served it — golden brown chicken drizzled with golden honey butter sauce — the reactions were instant: “You have to make this again.”

And that’s where this recipe was born — a family-favorite that tastes indulgent, yet comes together easily.

If you’re the type who loves the crunch of fried chicken but also lives for that irresistible sweet-savory combination, this recipe will hit every craving. Read on, because you don’t want to miss how this crispy, sticky, buttery magic happens.

Why I Love This Recipe

What sets Honey Butter Chicken apart from the many fried chicken recipes out there?

It’s all about balance — this dish masterfully walks the line between crisp, comfort, and indulgence. The chicken is fried to golden perfection, its crust slightly peppery with a subtle heat from paprika and garlic. But the moment you pour the warm honey butter glaze over top, everything changes. That drizzle seeps into the nooks and crannies of the crust, creating a sticky, glossy finish that’s nothing short of addictive.

Unlike heavily breaded or overly spicy chicken, this version is crisp without being greasy, and sweet without being cloying. It’s also incredibly flexible — great for casual weeknight dinners, but elegant enough to bring out at gatherings.

There’s also something nostalgic about it. It has the soul of classic fried chicken with a modern twist. It’s the kind of meal you look forward to — because it feels special but doesn’t require complicated prep.

In short: this is crispy comfort food, elevated.

Ingredients for Honey Butter Chicken

You won’t need anything fancy — just real, whole ingredients that bring serious flavor. Here’s what makes it sing:

For the Chicken:

• Chicken thighs or breasts: Boneless and skinless works best. Thighs are juicier, but breasts crisp up beautifully too. Cut into bite-size chunks or strips for even cooking.
• Buttermilk: This not only tenderizes the chicken but also helps the flour coating cling better, resulting in that craggy texture we love in fried chicken.
• All-purpose flour: The base of our crispy crust. It’s seasoned well to add flavor before the glaze even hits.
• Cornstarch: Lightens the flour and creates a more delicate crunch.
• Salt, pepper, garlic powder, onion powder, smoked paprika: This seasoning mix is bold but balanced, ensuring the chicken is flavorful inside and out.
• Oil for frying: Use something neutral with a high smoke point — canola or peanut oil works best.

For the Honey Butter Sauce:

• Butter: Salted butter gives the sauce richness. If using unsalted, add a pinch of salt.
• Honey: The star ingredient. Choose a good-quality honey with floral notes — it makes a difference.
• Red pepper flakes (optional): Adds a subtle heat to balance the sweetness.
• A dash of hot sauce (optional): For those who like that extra depth and warmth.

Each ingredient here plays a role. Skip one, and the balance shifts — but combine them just right, and you have flavor fireworks.

How Much Time Will You Need?

From prep to plate, Honey Butter Chicken takes just under 45 minutes — faster than ordering takeout, and 10x more satisfying.

• Prep time: 15 minutes
• Marinate time (optional): 30 minutes (or overnight for max flavor)
• Cook time: 15–18 minutes
• Sauce prep: 5 minutes

If you’re short on time, you can skip the marinade and still get a wonderfully crispy and flavorful chicken — though even a 30-minute soak in buttermilk makes a big difference.

How to Make This Honey Butter Chicken

Follow these steps closely, and you’ll get that perfect combo of crisp and sticky every single time.

Step – 1: Marinate the Chicken

Cut your chicken into bite-sized chunks or strips. Place in a bowl and cover with buttermilk. Add a pinch of salt and let sit for at least 30 minutes (overnight in the fridge is even better).

This step tenderizes the chicken and infuses it with subtle flavor.

Step – 2: Prepare the Dredging Mix

In a large bowl, mix together:

• 1½ cups all-purpose flour
• ½ cup cornstarch
• 1 tsp garlic powder
• 1 tsp onion powder
• 1 tsp smoked paprika
• 1 tsp salt
• ½ tsp black pepper

Stir well to combine. This seasoned flour is what creates the crust.

Step – 3: Dredge the Chicken

Take each piece of buttermilk-soaked chicken and dredge it in the flour mixture, pressing firmly so it sticks well. Set the coated pieces on a tray and let rest for 5–10 minutes. This helps the coating stay intact during frying.

Step – 4: Fry the Chicken

Heat 2 inches of oil in a heavy skillet or Dutch oven to 350°F (175°C).

Working in batches, carefully add the chicken and fry for about 4–5 minutes per side until golden brown and crispy. Use a slotted spoon to transfer to a paper towel-lined tray. Don’t overcrowd the pan — it lowers the oil temp and results in soggy chicken.

Let it rest for a few minutes while you make the sauce.

Step – 5: Make the Honey Butter Sauce

In a small saucepan over medium heat, melt:

• 4 tablespoons butter
• ⅓ cup honey
• Optional: pinch of red pepper flakes and a dash of hot sauce

Stir until smooth and gently bubbling, then remove from heat.

Step – 6: Toss and Serve

Place your crispy chicken pieces in a large bowl. Pour the warm honey butter sauce over them and toss gently until every piece is coated in that glistening, golden glaze.

Serve immediately.

Substitutions

This recipe is flexible — here’s how to adapt it:

• Chicken: Use tenders or bone-in drumsticks (increase fry time). Tofu also works well for a vegetarian version — press and coat just like chicken.
• Buttermilk: No buttermilk? Use 1 cup of milk with 1 tbsp vinegar or lemon juice. Let it sit for 10 minutes before using.
• Flour mix: For a gluten-free version, use a 1:1 gluten-free flour blend and skip the cornstarch (or sub with arrowroot powder).
• Honey: Maple syrup can be swapped in — it gives a deeper, more autumnal flavor.
• Butter: Vegan butter can be used for a dairy-free option.

Best Side Dishes for Honey Butter Chicken

Here are three sides that turn this into a full, satisfying meal:

1. Buttermilk Mashed Potatoes: Creamy, tangy, and smooth — the perfect match for sticky-sweet chicken.
2. Skillet Cornbread: Slightly crumbly and savory, with golden edges that soak up any extra glaze.
3. Southern Coleslaw: A cool, crunchy slaw cuts through the richness and adds freshness to every bite.

Serving and Presentation Tips

Honey Butter Chicken looks as good as it tastes — especially when plated with purpose.

To highlight its golden glaze, serve the chicken on a neutral-colored platter or rustic wooden board. The contrast makes the golden crust and honey shine.

Sprinkle with chopped fresh parsley or thinly sliced green onions for a pop of color. If you want a little extra texture and sweetness, add a few toasted sesame seeds or drizzle more warm honey butter sauce just before serving.

Serve it family-style for casual gatherings, or stack the pieces high over mashed potatoes for a more elevated presentation. A small ramekin of extra honey butter sauce on the side is a welcome bonus for dipping.

Tips and Tricks to Make This Recipe Better

The Secret’s in the Double Layer of Flavor.

Here are tips to get restaurant-quality results every single time:

• Let the dredged chicken sit before frying. Resting the dredged chicken for 10 minutes ensures the coating adheres better and fries up crispier.
• Keep oil temperature consistent. Use a thermometer and aim for 350°F. If it drops, the chicken absorbs oil and turns greasy.
• Use dark meat for juicier bites. Thighs remain tender even after frying and hold flavor better than breast meat.
• Don’t overcrowd the pan. Fry in batches to avoid dropping oil temperature and ensure every piece gets crisp.
• Warm your honey butter sauce. Never pour cold sauce on hot chicken — warm sauce clings better and enhances flavor.
• Add a touch of acid. A squeeze of lemon juice or a splash of apple cider vinegar in the honey butter sauce helps balance the sweetness.
• Make extra sauce. You’ll want it — trust me. Drizzle it over mashed potatoes, cornbread, or just lick it off the spoon.

Common Mistakes to Avoid

Here’s what to watch out for:

• Skipping the marinade: Even 30 minutes in buttermilk transforms the texture and flavor. Don’t skip it if you can help it.
• Using wet oil-soaked paper towels to drain: This steams the chicken and ruins the crust. Use a wire rack over a tray for best results.
• Pouring cold sauce on hot chicken: Cold sauce firms up fast and doesn’t stick — always pour the sauce warm.
• Overcrowding the pan: Reduces oil temperature and results in uneven cooking and soggy crust.
• Not seasoning the flour: Bland dredge = bland chicken. Don’t be shy with the spices.

How to Store It

Fridge: Store leftover Honey Butter Chicken in an airtight container for up to 3 days.

For best results, store the chicken and sauce separately. This keeps the crust crisp, and you can reheat and toss in the sauce just before serving.

Freezer: Freeze cooked, unsauced chicken pieces in a single layer on a tray. Once frozen, transfer to a zip-top freezer bag for up to 2 months. Reheat in a 375°F oven for 15–18 minutes, then drizzle with fresh sauce.

Reheating: The oven is your best friend. Skip the microwave — it ruins the crust. Reheat chicken at 350°F for 10–12 minutes on a wire rack over a baking tray.

FAQ

1. Can I make this in the air fryer?
Yes. Air fry at 375°F for 12–15 minutes, flipping halfway. The crust won’t be as crispy as deep-fried but still delicious. Lightly spray with oil for better browning.

2. Can I use pre-cooked chicken?
Not ideal. This recipe depends on the crust being fried fresh and then tossed in the warm honey butter glaze.

3. Is it too sweet?
Not at all. The butter, paprika, and garlic powder create a savory base that keeps the honey balanced. Add hot sauce if you want more heat.

4. Can I prepare it in advance?
Yes. Dredge and refrigerate the chicken up to 6 hours in advance. Fry and glaze just before serving.

5. What’s the best way to make it spicy?
Add cayenne pepper to the flour dredge, and a teaspoon of hot sauce to the honey butter glaze. You can also top it with thinly sliced jalapeños for heat and crunch.

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