Description
Whipping up this crispy honey BBQ chicken never fails to bring smiles around my dinner table. Juicy chicken pieces coated in a sweet and tangy glaze create a simple, crowd-pleasing meal that disappears faster than I can plate it.
Ingredients
Scale
Proteins:
- 1 pound boneless, skinless chicken breasts or thighs
Dry Coating Ingredients:
- 1 ½ cups all-purpose flour
- ½ cup cornstarch
- 1 teaspoon paprika
- 1 teaspoon garlic powder
- ½ teaspoon salt
- ½ teaspoon pepper
Liquid Ingredients:
- 1 cup buttermilk
- ½ cup barbecue sauce
- ¼ cup honey
- 1 tablespoon butter
- 1 teaspoon apple cider vinegar
- 1 teaspoon smoked paprika
- Oil for frying (canola or vegetable oil)
Garnish:
- Chopped parsley or green onions
- Ranch or blue cheese dressing (optional)
Instructions
- Pour 1 cup buttermilk over 1 pound chicken pieces in a bowl. Refrigerate for 20-30 minutes to help tenderize the meat.
- Mix 1 ½ cups flour, ½ cup cornstarch, 1 teaspoon paprika, 1 teaspoon garlic powder, ½ teaspoon salt, and ½ teaspoon pepper in a separate wide dish.
- Drain chicken from buttermilk, allowing excess liquid to drip off. Coat each piece completely in the seasoned flour mixture, pressing gently to help coating adhere.
- Pour canola oil 2-3 inches deep into a heavy pan. Heat to precisely 350°F using a digital thermometer.
- Carefully lower chicken pieces into hot oil, working in batches to prevent overcrowding. Fry for 4-5 minutes until exterior turns deep golden brown.
- Check internal chicken temperature reaches 165°F using a meat thermometer. Remove pieces onto a wire rack to drain excess oil.
- Combine ½ cup barbecue sauce, ¼ cup honey, 1 tablespoon butter, 1 teaspoon apple cider vinegar, and ½ teaspoon smoked paprika in a saucepan.
- Warm sauce over medium heat for 3-4 minutes, stirring continuously until butter melts and ingredients blend smoothly.
- Gently toss hot chicken in warm honey BBQ sauce or drizzle sauce over top. Sprinkle chopped parsley or green onions for fresh color and flavor.
Notes
- Marinate the chicken overnight in the buttermilk for maximum tenderness and flavor depth.
- Double-dredge the chicken to create an extra crispy, golden-brown exterior that stays crunchy.
- Use a thermometer to ensure the chicken reaches exactly 165°F for perfect safety and juiciness.
- Drizzle sauce on the side for those who want to maintain maximum crispiness on the chicken coating.
- Prep Time: 20-30 minutes
- Cook Time: 7-9 minutes
- Category: Chicken
- Method: Frying
- Cuisine: American
Nutrition
- Serving Size: 4
- Calories: 455 kcal
- Sugar: 17 g
- Sodium: 620 mg
- Fat: 14 g
- Saturated Fat: 3.5 g
- Unsaturated Fat: 9 g
- Trans Fat: 0.1 g
- Carbohydrates: 45 g
- Fiber: 2 g
- Protein: 33 g
- Cholesterol: 75 mg