Honey Butter Chicken Recipe

There’s something about the combination of sweet honey and savory butter that just hits all the right notes. When you add perfectly crispy chicken into the mix, it’s game over! Honey butter chicken is one of those dishes that balances flavors beautifully, with the buttery richness of the sauce pairing perfectly with the slight spice of the chicken. Plus, it’s quick to whip up, making it an easy weeknight dinner option that still feels like a treat.

This recipe holds a special place in my heart. The first time I made honey butter chicken, I was experimenting with some leftover chicken breasts in my fridge and ingredients I always seem to have on hand—like honey and butter. Let’s just say, it was a happy accident that became a staple in our household. The crispy chicken bites soaking in that sweet and sticky sauce became an instant hit, especially when served with fluffy white rice to soak up all that extra honey-butter goodness. Now, every time I make it, it’s a reminder of that kitchen “aha” moment and the simple joy of a meal that’s easy to cook but big on flavor.

this RECIPE

A bit of background on honey butter chicken

Honey butter sauce is a popular component in many cuisines, from Korean fried chicken to Southern comfort food. The concept of blending sweet honey with rich butter has been around for ages, but pairing it with crispy chicken? That’s the genius twist! While the sauce recipe has evolved depending on the region or cultural influence, the basic idea remains: sweet, buttery, and a little bit savory. Some people might use more garlic, or even add in a little extra spice, but in the end, it’s all about that luscious, glossy sauce clinging to each bite of tender chicken.

Let’s talk ingredients: the essentials and substitutes

Chicken: For this recipe, I like to use boneless, skinless chicken breasts, cut into 1-inch pieces. They cook quickly and evenly, plus they crisp up nicely in the pan. However, you could easily swap in boneless chicken thighs if you prefer something juicier. Just keep in mind that thighs might take an extra minute or two to cook through.

Flour: The flour is key for giving the chicken that crispy coating. If you’re looking for a gluten-free option, try using a gluten-free all-purpose flour blend or even cornstarch.

Honey: This is the star of the sauce! I recommend using a mild honey so it doesn’t overpower the other flavors. If you don’t have honey on hand, maple syrup can work in a pinch, but the flavor will be slightly different (though still delicious!).

Butter: Rich, creamy butter is the other key player in the sauce. You could use a vegan butter substitute if you need to keep it dairy-free, but real butter gives the sauce its signature richness.

Soy sauce and apple cider vinegar: These two ingredients add a little bit of tang and umami to balance the sweetness of the honey. If you don’t have apple cider vinegar, regular white vinegar or even rice vinegar would work.

Green onions: These add a fresh pop of color and a subtle sharpness to garnish the dish. If you don’t have green onions, a sprinkle of parsley or cilantro could do the trick.

Kitchen gear: what you need (and what you can totally skip)

To make this honey butter chicken as fuss-free as possible, you don’t need much in the way of kitchen equipment. A large cast iron skillet or any sturdy pan will work wonders for frying up the chicken. Cast iron helps hold an even heat, which is key for getting that golden-brown crust on your chicken pieces. If you don’t have one, a nonstick or stainless steel pan will work too, just be sure to keep an eye on the heat so the chicken doesn’t burn.

A good pair of tongs is helpful for flipping the chicken and tossing it in the sauce. If you’re like me and always end up short on tongs (where do they all disappear to?), a large spoon or spatula will work fine in a pinch.

You’ll also need a whisk or a sturdy spoon for stirring together the honey butter sauce. Trust me, you don’t want any clumps of butter hanging around!

Step-by-step: my foolproof method (and a few hard-learned lessons)

1. Coat the chicken: Start by mixing the flour, garlic powder, cayenne pepper, onion powder, salt, and pepper in a large bowl. This coating gives the chicken its crispy exterior and adds a subtle layer of spice. Toss the chicken pieces in the flour mixture until they’re evenly coated. I’ve made the mistake of being impatient and not shaking off the excess flour before frying—it led to some gummy pieces, so definitely give each piece a little shake before it hits the pan.
2. Fry the chicken: In your hot skillet, melt the butter with oil over medium heat. I like to use a mix of butter and oil because butter alone can burn too quickly. Fry the chicken pieces in a single layer, making sure they don’t crowd each other (otherwise they’ll steam instead of fry). Let them cook for about 2-3 minutes per side, or until they’re golden brown and crispy. If you’re not sure, don’t be afraid to cut into one to check—better to be safe than undercooked!
3. Make the honey butter sauce: Once the chicken is done, remove it from the pan and turn the heat down to low. Add the remaining butter, then stir in the honey, soy sauce, apple cider vinegar, salt, and pepper. Keep stirring until the sauce becomes thick and smooth—this usually takes just a couple of minutes. One tip: don’t rush this step! I once cranked up the heat to speed things along, and I ended up burning the honey. Low and slow is the way to go for a silky sauce.
4. Coat the chicken: Once the sauce is ready, add the chicken back to the skillet and toss it until each piece is well-coated. Let it cook for just another minute to heat everything through, then turn off the heat and let it sit for a few minutes before serving. This cooling time lets the sauce thicken up even more and really stick to the chicken.

Variations and adaptations: let’s mix things up!

This honey butter chicken recipe is pretty versatile, and I’ve tried a few different variations depending on what I have on hand or who I’m cooking for.

• Spicy honey butter chicken: If you like a little heat, add an extra pinch of cayenne pepper or drizzle in some sriracha or hot sauce when you make the honey butter sauce. It gives the dish a nice spicy kick that balances the sweetness.
• Gluten-free version: Simply swap out the all-purpose flour for a gluten-free flour blend or cornstarch. The texture will be slightly different, but still deliciously crispy.
• Vegan twist: For a plant-based option, you could use tofu or cauliflower in place of the chicken. For tofu, press it first to remove excess water, and then coat it in the same flour mixture. For cauliflower, cut it into bite-sized florets and follow the same process for frying. Use vegan butter for the sauce.
• Seasonal flavors: In the fall, I like to add a pinch of cinnamon or nutmeg to the sauce for a warm, cozy twist. In the spring, you can add a squeeze of fresh lemon juice or even a sprinkle of lemon zest to brighten up the dish.

Serving ideas: make it a meal

Honey butter chicken is pretty indulgent on its own, but pairing it with some sides can make it a complete meal. I love serving it with steamed white rice or even jasmine rice to soak up all that extra sauce. Sautéed green beans or broccoli on the side add a nice crunch and balance out the richness of the chicken. You could also serve it over a bed of noodles if you’re craving something a little different.

For garnish, a sprinkle of fresh green onions or sesame seeds adds a nice pop of color and texture. If I’m feeling fancy, I’ll even drizzle a little extra honey on top for a sweet finish.

beverage pairings: refreshing options

When it comes to pairing drinks with honey butter chicken, I lean towards something light and refreshing to balance out the richness of the dish. Here are a few of my favorites:

• Iced green tea: Its light, earthy flavor complements the sweet and savory notes of the chicken without overpowering it.
• Sparkling water with lemon: The bubbles and citrus help cleanse your palate between bites, making the meal feel less heavy.
• Ginger lemonade: The slight spice from the ginger pairs beautifully with the honey in the sauce, and the acidity of the lemonade adds a refreshing contrast.

Storing and reheating tips

If you have leftovers (lucky you!), honey butter chicken stores well in the fridge. Place the chicken in an airtight container and store it for up to 3 days. When you’re ready to reheat, I recommend doing it on the stovetop rather than in the microwave, as the chicken can lose its crispiness if microwaved. Just add a splash of water or broth to the pan to loosen up the sauce, and heat everything through on medium-low heat.

Adjusting for different serving sizes

This recipe makes about 4 servings, but it’s easy to scale up or down depending on how many people you’re feeding. If you’re cooking for just one or two, you can halve the recipe. Or, if you’re feeding a crowd, double the ingredients. The only thing to keep an eye on is the sauce—when scaling up, you might need to add a bit more butter or honey to get the right consistency.

Frequently asked questions

1. Can I use chicken thighs instead of breasts?
Absolutely! Chicken thighs are juicier and add a little more flavor. Just adjust the cooking time slightly, as they might take a bit longer to cook through.

2. How do I prevent the chicken from getting soggy?
Make sure to shake off any excess flour before frying and don’t overcrowd the pan. Frying in batches if needed helps maintain that crisp texture.

3. Can I make the sauce ahead of time?
Yes! You can make the honey butter sauce a day in advance and store it in the fridge. Just warm it up gently before adding the fried chicken.

4. Can I bake the chicken instead of frying it?
You can! Coat the chicken as instructed, then bake it at 400°F for 15-20 minutes, flipping halfway through. It won’t be as crispy, but still delicious.

5. How do I make this dish spicier?
Add more cayenne pepper to the flour mixture or stir in a bit of hot sauce or chili flakes to the honey butter sauce for extra heat.

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