Crispy Butter Chicken (Print Version)

# Ingredients:

→ Marinade with Buttermilk

01 - 1 teaspoon paprika
02 - 1 cup (240ml) buttermilk
03 - 4 chicken thighs or breasts, no skin or bones
04 - 1/2 teaspoon black pepper
05 - 1 teaspoon garlic powder
06 - 1 teaspoon salt

→ Crunchy Coating

07 - 1 teaspoon onion powder
08 - 1/2 teaspoon black pepper
09 - 1 teaspoon garlic powder
10 - 1 teaspoon paprika
11 - 1 cup (125g) flour for all purposes
12 - 1/2 cup (60g) cornstarch
13 - 1 teaspoon salt

→ Sauce with Honey and Butter

14 - 1/4 teaspoon chili flakes (optional)
15 - 1 tablespoon fresh lemon juice
16 - 1/4 cup (60g) butter, unsalted
17 - 2 garlic cloves, finely chopped
18 - 1 teaspoon soy sauce
19 - 1 tablespoon honey

# Instructions:

01 - Stir together buttermilk, paprika, garlic powder, salt, and pepper in a mixing bowl. Submerge the chicken pieces completely in the marinade, making sure every piece is coated. Chill in the fridge for a few hours or overnight for max flavor.
02 - Combine cornstarch, flour, and all the seasonings in a big bowl. Shake off extra marinade from a chicken piece, then toss it in the flour blend until fully covered.
03 - Using about 2 inches of oil heated to 350°F (175°C) in a deep pan, fry chicken batches until crispy and golden all around. Each side takes 5-6 minutes. Make sure the thickest part reads 165°F (75°C) when checked.
04 - Melt butter over medium heat. Stir in garlic and chili flakes if you'd like a bit of heat. Mix in honey, lemon juice, and soy sauce. Cook until it looks shiny and smooth.
05 - Pour or brush the honey butter sauce over the crispy chicken. Make sure every bite gets that sweet and tangy glaze.

# Notes:

01 - Soaking the chicken overnight gives the meat extra flavor and tenderness.
02 - Adding cornstarch to the coating mix makes the chicken crispier.
03 - Once fried, let chicken sit on a wire rack. This keeps it crunchy.

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