Honey Butter Fried Chicken (Print)

Crispy double-fried chicken tenders glazed with sweet-savory honey butter sauce for an irresistible Korean-inspired dish.

# Ingredients:

→ Chicken Marinade

01 - 1 pound chicken tenders (about 8-10 pieces)
02 - 1 teaspoon kosher salt
03 - ½ teaspoon white pepper
04 - ½ teaspoon black pepper
05 - ½ teaspoon garlic powder
06 - ½ teaspoon onion powder
07 - ½ teaspoon ginger powder
08 - ¼ teaspoon cayenne pepper

→ Seasoned Flour

09 - 2 cups all-purpose flour
10 - 1 tablespoon kosher salt
11 - 1 tablespoon white pepper
12 - 1 teaspoon black pepper
13 - 1 teaspoon garlic powder
14 - 1 teaspoon onion powder

→ Wet Batter

15 - ½ cup all-purpose flour
16 - 1 large egg
17 - 1 cup ice-cold sparkling water

→ Honey Butter Sauce

18 - 4 tablespoons unsalted butter
19 - 2 tablespoons honey
20 - 2 tablespoons granulated sugar
21 - 2 tablespoons soy sauce

→ Additional Items

22 - 1 cup all-purpose flour (for initial dusting)
23 - Neutral oil for frying (vegetable, canola, or peanut oil)

# Steps:

01 - In a medium bowl, combine the chicken tenders with kosher salt, white pepper, black pepper, garlic powder, onion powder, ginger powder, and cayenne pepper. Mix thoroughly, ensuring all tenders are well coated. Refrigerate for at least 30 minutes or overnight for maximum flavor.
02 - Set up three stations: one bowl with plain all-purpose flour, another with wet batter made from flour, egg, and sparkling water, and a final bowl with seasoned flour combining flour, kosher salt, white pepper, black pepper, garlic powder, and onion powder.
03 - Add 1 tablespoon of sparkling water to the seasoned flour and rub it in with your fingers to create small clumps for a crispier texture during frying.
04 - Dust each chicken tender in plain flour, dip into the wet batter, and press firmly into the seasoned flour mixture. Set aside on a tray, repeating for all tenders.
05 - Allow the coated tenders to rest for 10 minutes. This helps the coating adhere better when frying.
06 - Heat 2 inches of neutral oil in a pot to 350°F. Fry 3-4 tenders in batches for 4-5 minutes until lightly golden. Drain on a wire rack over a baking sheet.
07 - Refry the tenders at 350°F for 1-2 minutes until deep golden and extra crispy. Sprinkle with salt while still hot.
08 - Melt butter in a saucepan over medium heat. Add honey, sugar, and soy sauce, stirring continuously until the sugar dissolves and the sauce thickens slightly.
09 - Brush the honey butter sauce over the tenders or toss them in the sauce quickly to maintain crispiness. Serve warm and enjoy.

# Additional Notes:

01 - Double-frying results in an extra crispy coating.
02 - Ice-cold sparkling water creates a lighter, crispier batter.
03 - For spicier chicken, add more cayenne pepper or incorporate gochujang into the sauce.

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