As one of my most loved and most popular recipes, I had to include this in my Debut Cookbook ‘Comfy’!
Preparing the Chicken
Honey. Butter. Chicken. Yes, it really is as good as it sounds. Plus it requires minimal ingredients!
What cut of chicken to use?
Today we’re going to be using diced boneless skinless chicken thigh. Reason being you can build up a nice crust on chicken thigh without it drying out. In reality though you can use other cuts of chicken, and I’ve added more on that in the recipe card notes section 🙂
Dredging through flour
You’ll want to coat your chicken in seasoned flour before frying. This not only helps build up a crunchy crust to the chicken, but it also absorbs the sauce to wrap around the chicken. Just make sure you shake it off before frying or it’ll make the sauce go sludgy. Process shots: add flour to bowl (photo 1), mix in salt, pepper, onion & garlic powder (photo 2), add chicken (photo 3), coat chicken (photo 4), add to oil & butter in pan (photo 5), fry until golden and crunchy (photo 6).
Honey Butter Sauce
Here’s where things get fun 😛 Let’s take a quick look at what you’ll need:
Honey – Make sure you’re using runny honey so it blends into the sauce easier. Butter – I recommend using unsalted butter, just so you’ve got more control over the saltiness of the sauce. Also just make sure you measure the butter correctly or you’ll end up with way too much! Apple Cider Vinegar – This cuts through the rich/sweet flavours of the sauce. Soy Sauce – Deepens the flavour and adds a savoury tone to the sauce.
Sauce Consistency
It’ll be fairly thin at first, so you’ll need to gently simmer it until it’s got a runny caramel consistency. As you do this the sauce will caramelize and the butter will brown slightly. At first the sauce will taste fairly sharp from the vinegar, but this mellows out as it cooks down, to the point where you don’t even notice it. When it comes to stirring in the chicken, don’t leave it sat in the sauce for too long or the flour will turn mushy. The flour helps absorb the sauce in the first instance, but if it’s left sitting around the flour will loosen and fall off the chicken. Process shots: melt butter into pan (photo 1), mix in honey, vinegar, soy sauce and s&p (photo 2), simmer and stir until thickened (photo 3), stir in chicken (photo 4).
Serving Honey Butter Chicken
My favourite way to serve this is with Mustard Mash and Garlic Green Beans. The mustard helps cut through the sweetness, whilst the garlic from the green beans goes beautifully with both the honey and butter. Alternatively for an easy option this does pair well with rice! For the spicy salmon version of this recipe check out my Cajun Honey Butter Pork Tenderloin and Hot Honey Butter Salmon! For more similar recipes check out these beauties:
Easy Chicken Recipes
Garlic Butter Chicken Honey Garlic Chicken Honey Sriracha Chicken Honey Lemon Chicken Salted Caramel Chicken
Alrighty, let’s tuck into the full recipe for this honey butter chicken shall we?!
How to make Honey Butter Chicken (Full Recipe & Video)
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