Honey Butter Fried Chicken

Why You’ll Love Honey Butter Fried Chicken Recipe

Because it mixes the comfort of fried chicken with a sweet and buttery twist. The double‑frying technique makes the chicken extra crispy and light, while the honey‑butter‑garlic sauce adds irresistible sweetness and richness. It’s non‑spicy and crowd‑pleasing — perfect for casual dinners, parties, or when you just want something indulgent that’s hard to stop eating.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

• 2 pounds of chicken wings (or chunks of chicken)

• ½ teaspoon kosher salt

• ¼ teaspoon ground black pepper

• 2 eggs

• ¼ cup potato starch

• ¼ cup all‑purpose flour

• ½ teaspoon baking powder

• ¼ cup pumpkin seeds (optional)

• 4 cups cooking oil (corn or vegetable oil)

For the honey butter sauce:

• 4 tablespoons unsalted butter

• 2 garlic cloves, minced

• ¼ cup white or brown sugar

• 2 teaspoons soy sauce

• 2 teaspoons honey

Directions

Prepare the chicken

1. In a bowl, season the chicken with salt and ground black pepper.

2. Crack in the eggs, then add the potato starch, flour, and baking powder. Mix everything thoroughly by hand so the chicken pieces are well coated.

Double fry

1. Heat a 12‑inch skillet with the cooking oil over high heat for 5–7 minutes. You can test the oil by dipping a piece of chicken: if several bubbles rise, the oil is ready.

2. Add the chicken pieces one by one to the hot oil. Fry about 5 minutes until the bottoms start to crisp, then flip them.

3. After another 5 minutes, turn all pieces over again. Continue frying and occasionally turning for another ~10 minutes until all sides look crunchy.

4. Remove and transfer chicken pieces into a strainer over a bowl.

5. Let the oil heat again for 1 minute, then return all the chicken to the oil for a second fry. Cook 7–8 minutes until fully golden-brown and crunchy. Then strain and turn off the heat.

Make the honey butter sauce & combine

1. In a large skillet over medium heat, melt the butter. Add the minced garlic and sauté until fragrant.

2. Add soy sauce and sugar, stirring until sugar is dissolved. Then add honey and stir until the mixture bubbles vigorously.

3. Add the fried chicken (and pumpkin seeds if using), tossing well so each piece is evenly coated with the sauce.

4. Serve immediately.

Servings and timing

This recipe makes about 4 to 6 servings.
Prep time: ~15 minutes
Cook time (including double frying): ~25–30 minutes

Variations

• Use boneless chicken thighs or breast cut into chunks — adjust frying time accordingly depending on piece size.

• Swap pumpkin seeds for sesame seeds, toasted nuts, or crushed peanuts for a different crunchy texture.

• For a sweeter glaze, increase the honey or sugar slightly. For a milder version, reduce sugar.

• If you like spice, stir in a pinch of crushed chili flakes into the sauce before tossing with chicken.

Storage/Reheating

Store leftover chicken (without sauce) in an airtight container in the fridge for up to 2 days. To reheat and restore crispiness: re-fry quickly in hot oil for a minute or two, or bake in a preheated oven at 200 °C (about 400 °F) until warmed through and crispy. For sauced chicken: reheat gently on low heat to warm the sauce, tossing to re-coat evenly.

FAQs

How can I make the chicken extra crispy?

Double‑frying is key — frying the chicken once, then letting it rest briefly, and frying a second time ensures a crunchier coating without overcooking the chicken inside.

Can I use boneless chicken instead of wings?

Yes — boneless chicken thighs or breast cut into bite-sized pieces will work. Just adjust the frying time depending on piece size so the chicken cooks through without burning.

What if I don’t have potato starch?

You can substitute with corn starch or tapioca starch. The goal is a light, crisp coating.

Can I skip the pumpkin seeds?

Yes — pumpkin seeds are optional. You can omit them or substitute with sesame seeds, crushed nuts, or peanuts for a different texture.

Is this recipe spicy?

No — this version is non‑spicy, ideal for people who prefer sweet and savory flavors. But you can add a pinch of chili flakes to the sauce for some heat.

Can I prepare chicken ahead of time?

You could do the first fry ahead of time and refrigerate — then do the second fry right before serving for best freshness and crispiness.

How do I reheat leftovers to keep them crispy?

Re-fry briefly in hot oil, or bake in a hot oven (about 200 °C / 400 °F) until warmed through and crisp.

Can I make the sauce in advance?

It’s best to make the sauce just before serving — once cooled, the sauce tends to thicken and may not coat the chicken evenly when re‑heated.

What type of butter should I use?

Unsalted butter is preferred so you control the overall saltiness; if using salted butter, you may want to reduce the soy sauce slightly.

How can I make this gluten‑free?

Use a gluten‑free flour blend instead of all‑purpose flour, and ensure any soy sauce you use is gluten‑free. Potato starch is naturally gluten-free, so no change needed there.

Conclusion

This honey butter fried chicken recipe brings together crunchy, golden‑fried chicken and a buttery, sweet‑savory glaze that’s hard to resist. It’s simple enough for a weeknight meal, but flavorful and special enough for guests or a cozy dinner. With double frying for crunch, flexible variations for dietary needs, and easy reheating tips — it’s likely to become a staple comfort food in your kitchen.