Ingredients
Scale
- 2 lbs chicken thighs or breasts, cut into bite-size pieces
- 1 cup flour
- 2 tablespoons cornstarch
- 1 teaspoon garlic powder
- 1 teaspoon paprika
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 2 eggs, beaten
- Vegetable oil for frying
- 1/2 cup unsalted butter
- 1/2 cup honey
- 2 cloves garlic, minced
- Chopped parsley for garnish (optional)
Instructions
- Marinate the chicken pieces with garlic powder, paprika, salt, and pepper for at least 30 minutes.
- Coat marinated chicken in beaten eggs, then dip into a mixture of flour and cornstarch.
- Fry the chicken in hot vegetable oil until golden brown and crispy, about 6-8 minutes.
- Melt butter in a saucepan, stir in honey and minced garlic, and simmer for 2-3 minutes.
- Drizzle the honey butter sauce over the fried chicken and toss gently to coat.
- Garnish with chopped parsley before serving.
Notes
- Store leftovers in an airtight container in the refrigerator for up to 3 days.
- Reheat in the oven to maintain crispiness.
- This dish pairs well with fries, salad, or rice.
- Add cayenne pepper for a spicy variation.
- Maple syrup can substitute honey if desired.
- Prep Time: 30 minutes
- Cook Time: 20 minutes
- Category: Main Dish
- Method: Frying
- Cuisine: American
- Diet: Non-Vegetarian
Nutrition
- Serving Size: 1 piece
- Calories: 400 Kcal
- Sugar: 8g
- Sodium: 600mg
- Fat: 25g
- Saturated Fat: 10g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 1g
- Protein: 20g
- Cholesterol: 100mg