The sauce is extremely simple to make and is so flavorful! I love how it brings a sweet and salty kick to the crunch chicken – it’s a super popular flavor in Korea and for good reason! It is extremely important that the oil does not drop below 325F when frying – do not overcrowd the pan! Once the first batch is done, let the oil return to temperature then fry a second time for EXTRA crispiness! Make the Honey Butter sauce for the chicken Fry the chicken twice for extra crispinessįry the chicken tenders in batches at 350F in a large Dutch oven or cast iron skillet. I’ve found that letting the chicken sit once it is dredged in the season flour allows the breading to stick when frying. Once the chicken tenders are breaded, let them sit on a tray for at least 15 minutes on a tray. This is called “dry brining” which will result in a more juicy chicken tender. Once the chicken has been seasoned, let the chicken tenders sit for at least 20 minutes to allow the salt to absorb into the meat. Place on a tray and let the chicken rest for 15 minutes while you heat up the oil. Next, coat the chicken in the Seasoning Flour and use your hands to pack the coating into the chicken. Dredge the chicken prior to fryingĭust the chicken in the plain flour, then dip your chicken in the Wet Batter and let any excess batter drip off. In a third bowl, add 1 cup of plain flour. In another bowl, mix together your Wet Batter ingredients and whisk to combine. Add additional sparkling water to the seasoning flour 1-2 tbsp at a time and rub the flour with your hands to create additional craggily bits. In another bowl, combine your ingredients for the Seasoning Flour and mix well. Here is what you’ll need:Ĭreate the seasoned dredge for the Honey Butter Fried Chicken These was some of the crispiest, most flavorful Korean Honey Butter Fried Chicken I have ever made! The first step to amazing chicken tenders is seasoning a spice marinade.

Honey Butter Fried Chicken: Recipe Instructions Marinating the Chicken Good quality un-salted butter is a staple in my kitchen – my favorite brand is Kerrygold! I buy mine in bulk from Costco, as butter keeps in the freezer up to 5 months. This is a KEY ingredient in this recipe! The carbonation makes the batter lighter and more aerated – basically, the carbon dioxide bubbles in the batter expand when they hit the hot oil and it leaves the chicken tender with tiny pores that allow for more air (AKA MORE CRUNCH).

Chicken dredged in flour