Honey Butter Fried Chicken

Ingredients

• 8 pieces boneless skinless chicken thighs
• 1 cup all-purpose flour
• ½ cup cornstarch
• 1 teaspoon salt
• ½ teaspoon black pepper
• ½ teaspoon garlic powder
• 3 cups vegetable oil for frying
• 3 tablespoons unsalted butter
• 3 cloves garlic cloves, minced
• 3 tablespoons honey
• 1 tablespoon soy sauce
• ½ tablespoon rice vinegar
• ¼ teaspoon gochugaru (Korean red chili flakes)
• 1 tablespoon sesame seeds
• 2 stalks fresh scallions, thinly sliced

Instructions

1. 1

   Pat the 8 boneless skinless chicken thighs completely dry with paper towels — this is crucial for achieving a crispy, golden crust instead of a pale, steamed exterior.

2. 2

   In a wide, shallow bowl, whisk together 1 cup all-purpose flour, 0.5 cup cornstarch, 1 teaspoon salt, 0.5 teaspoon black pepper, and 0.5 teaspoon garlic powder until evenly combined.

3. 3

   Set up your breading station: place the flour mixture in one bowl, and have a large plate ready for the breaded chicken. Working with one piece at a time, dredge each thigh in the flour mixture, coating all sides thoroughly and tapping off any excess so the coating clings but doesn't clump.

4. 4

   Pour 3 cups vegetable oil into a large heavy-bottomed pot or Dutch oven and set it over medium-high heat. Let the oil preheat for about 3-4 minutes — use an instant-read thermometer to confirm it reaches 350°F (175°C). The oil should shimmer and move smoothly; if it smokes, it's too hot.

5. 5

   Carefully add 3-4 chicken thighs to the hot oil, working in batches to avoid overcrowding the pot — this allows steam to escape and gives you crispy, not steamed, chicken. Maintain the oil temperature between 325-350°F as you fry.

6. 6

   Fry for 10-12 minutes, turning the pieces halfway through, until the coating is deep golden brown and a meat thermometer inserted into the thickest part of the thigh reads 165°F (74°C). Listen for a gentle, steady sizzle — if it sounds muted or quiet, the oil isn't hot enough.

7. 7

   Transfer the fried chicken to a paper-towel-lined plate to drain. Repeat with the remaining chicken thighs, bringing the oil back to 350°F between batches.

8. 8

   While the last batch of chicken fries, make the honey butter glaze: melt 3 tablespoons unsalted butter in a small saucepan over medium heat. Peel and mince 3 garlic cloves and add them to the melted butter, stirring constantly for about 30 seconds until fragrant — you should smell the garlic bloom but not brown.

9. 9

   Remove the pan from heat and stir in 3 tablespoons honey, 1 tablespoon soy sauce, 0.5 tablespoon rice vinegar, and 0.25 teaspoon gochugaru (Korean red chili flakes). Whisk until smooth and glossy — the mixture should coat the back of a spoon.

10. 10

    Transfer all the fried chicken to a large bowl. Pour the warm honey butter glaze over the chicken and gently toss with a silicone spatula until every piece is coated in the sticky, shiny glaze.

11. 11

    Transfer the glazed chicken to a serving platter. Scatter 1 tablespoon sesame seeds and the 2 thinly sliced fresh scallions over the top for color and a bright, fresh contrast. Serve immediately while the coating is still crispy — the glaze will continue to caramelize as it cools, creating an addictive sticky-crunchy texture.

Tools you’ll need

• paper towels
• shallow bowl
• whisk
• large plate
• large heavy-bottomed pot or Dutch oven
• instant-read thermometer
• slotted spoon or spider skimmer
• paper-towel-lined plate
• small saucepan
• large bowl
• silicone spatula
• serving platter

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