Honey Butter Chicken Recipe

Imagine tender, juicy chicken pieces coated in a rich, golden glaze that’s equal parts sweet, buttery, and savory—with just a tiny kick of heat. Honey Butter Chicken is the ultimate comfort dish that hits every single taste bud. It’s got that crispy fried goodness, the warm hug of melted butter, and a drizzle of honey that makes everything just… glow. Serve it with fluffy rice, warm biscuits, or even a stack of waffles if you’re feeling wild (no judgment here!). Trust me, this one’s a total showstopper.

Why You’ll Love This Recipe

• Crispy chicken with a melt-in-your-mouth honey butter glaze? Yes please.
• Comes together fast—perfect for weeknight dinners or cozy weekends.
• Sweet, salty, and a little spicy—the flavor balance is just
• Kid-approved, crowd-pleasing, and leftovers taste even better.
• It’s pan-fried, not deep-fried—so less mess, more yum.

Recipe Snapshot

Feature	Details
Category	Dinner
Prep Time	15 minutes
Cook Time	20 minutes
Total Time	35 minutes
Flavor Profile	Sweet, buttery, savory, crispy
Main Ingredients	Chicken, honey, butter, garlic
Servings	4

Ingredients

No measurements here—check the recipe card below for exact amounts!

• Boneless chicken thighs or breasts – juicy and tender, perfect for soaking up that glaze.
• All-purpose flour + cornstarch – for that ultra-crispy, golden crust.
• Salt, pepper, paprika, garlic powder – adds flavor right into the breading.
• Eggs – helps the flour mix stick and makes everything extra crunchy.
• Oil for frying – go for neutral oils like canola or vegetable.
• Butter – the star of the glaze, rich and indulgent.
• Honey – brings natural sweetness that caramelizes beautifully.
• Garlic (minced) – for depth and that mouthwatering aroma.
• Red pepper flakes (optional) – a touch of heat to balance the sweetness.

Heads up! You’ll find the full recipe card with detailed measurements and instructions at the bottom of this post. But first, let’s break it all down step by step!

How to Make Honey Butter Chicken

1. Prep the Chicken

Pat the chicken dry and cut into bite-sized pieces or strips. Season with salt, pepper, and a pinch of garlic powder.

2. Set Up Your Dredging Station

Grab two bowls—one for beaten eggs, one for your seasoned flour-cornstarch mix (don’t skip the cornstarch—it’s the secret to serious crunch).

3. Coat and Fry

Dip each chicken piece in egg, then dredge in the flour mix. Heat oil in a large skillet and fry the chicken in batches until golden brown and crispy on all sides. Set aside on a paper towel-lined plate.

4. Make the Honey Butter Sauce

In a separate pan, melt the butter over medium heat. Add minced garlic and stir for about a minute. Pour in the honey and stir until bubbly and golden. Add red pepper flakes if using.

5. Toss It All Together

Add the fried chicken straight into the sauce pan and toss gently to coat every piece in that glossy honey butter glaze. Let it simmer for a minute or two so the sauce thickens slightly.

Pro Tips

• Don’t overcrowd the pan when frying—crispy chicken needs breathing room.
• Want extra crunch? Double-dip in egg and flour.
• Use a meat thermometer to ensure chicken hits 165°F inside.
• Add a squeeze of lemon juice to the sauce for a bright zing.

Flavor Variations

• Spicy Kick: Add sriracha or hot honey to the glaze.
• Korean Twist: Stir in a bit of gochujang for deep umami.
• Southern Style: Serve over warm waffles with a drizzle of maple syrup.
• Garlic Lovers: Amp up the garlic in the butter glaze.

Serving Suggestions

• Over steamed jasmine rice or garlic fried rice
• With warm buttermilk biscuits (do it!)
• Piled into sliders with coleslaw
• Alongside roasted veggies or mashed potatoes

Make-Ahead and Storage

• Make-Ahead: Fry the chicken in advance and store it separately. Reheat and glaze just before serving.
• Storage: Store leftovers in an airtight container in the fridge for up to 3 days.

Leftovers

Leftover Honey Butter Chicken makes a killer sandwich or wrap. Just reheat gently in a pan or toaster oven to keep that crispy edge intact. Avoid microwaving if you want to preserve the crunch.

Freezing

You can freeze the fried (unglazed) chicken for up to 2 months. Reheat in the oven or air fryer, then glaze fresh for best texture.

Reheating

Pop in the oven at 375°F for about 10-12 minutes or until heated through. For max crispiness, avoid microwaving. Add fresh sauce if needed.

FAQ

Can I bake the chicken instead of frying it?
Absolutely! Bake at 425°F for about 20-25 minutes, flipping halfway. Spray lightly with oil for that crispy finish.

Is this recipe spicy?
Not really—but you can control the heat by adjusting or skipping the red pepper flakes.

Can I use chicken tenders or nuggets?
Yes! Tenders work great and cook fast. Even pre-cooked nuggets can get a fun upgrade with the honey butter glaze.

What can I use instead of cornstarch?
Rice flour or potato starch work great for crispiness. If not available, just use all flour—still delicious!

Final Thoughts

There’s something magical about the way Honey Butter Chicken brings together crispy, golden chicken and that sweet-savory glaze. It’s cozy, indulgent, and downright addictive in the best way. Whether you’re serving it for dinner, game night, or just because you deserve something amazing, this recipe is always a good idea.