Honey Butter Chicken
Crisp pan fried boneless chicken glazed with a sweet garlic honey butter sauce.
Equipment
- Large skillet
- Small saucepan
- Instant read thermometer
Ingredients
Main Ingredients
- 4 boneless skinless chicken thighs or breasts
- ½ cup all purpose flour
- 1 tsp salt
- ½ tsp black pepper
- ½ tsp paprika
- ½ cup honey
- ¼ cup unsalted butter
- 1 tsp garlic powder
- 2 tbsp vegetable oil
Instructions
Cooking
- Season the flour. Whisk the flour, salt, pepper, and paprika in a shallow bowl.
- Coat. Pat the chicken dry, press into the flour, and shake off the excess.
- Fry the first side. Heat the oil in a skillet over medium heat and cook the chicken 5 to 7 minutes until deep golden.
- Flip and finish. Turn and cook 5 to 7 minutes more until golden and 165 degrees F in the thickest part. Move to a plate.
- Make the honey butter. Melt the butter in a small saucepan over low heat, whisk in the honey and garlic powder, and warm 1 to 2 minutes until glossy.
- Glaze. Drizzle the sauce over the chicken and serve right away.
Notes
Substitutions: Use thighs or breasts. Halve thick breasts so they cook evenly.
Tips: For extra crunch, double dredge in egg and flour. Do not crowd the pan so the coating stays crisp.
Storage: Refrigerate chicken and sauce separately for 3 to 4 days and reheat the chicken to 165 degrees F.