If you love juicy, crispy, and buttery chicken, this Crispy Butter Chicken recipe will be your new favorite! It combines tender, well-seasoned chicken with a golden, crispy coating, all bathed in a rich, buttery glaze that’s full of flavor.
Unlike the traditional Indian Butter Chicken (Murgh Makhani), this version focuses on a crispy fried texture, making it an irresistible main dish that pairs wonderfully with mashed potatoes, rice, or fresh salad.
This homemade crispy butter chicken is easy to make, packed with bold flavors, and perfect for weeknight dinners or special occasions. Ready to dive into this deliciousness? Let’s get cooking!
Ingredients
(Serves 4)
For the Chicken Marinade:
- 500g boneless, skinless chicken thighs (or chicken breasts)
- 120ml buttermilk
- 1 teaspoon salt (5g)
- ½ teaspoon black pepper
- ½ teaspoon garlic powder
- ½ teaspoon paprika
- ½ teaspoon cayenne pepper (optional, for spice)
For the Crispy Coating:
- 150g all-purpose flour
- 50g cornstarch
- 1 teaspoon salt
- ½ teaspoon black pepper
- ½ teaspoon paprika
- ½ teaspoon garlic powder
- 1 teaspoon baking powder
- 1 large egg
- 2 tablespoons cold water
For Frying:
- 500ml vegetable oil (for deep frying)
For the Buttery Glaze:
- 60g unsalted butter
- 2 cloves garlic, minced
- 1 tablespoon honey
- 1 teaspoon lemon juice
- ½ teaspoon smoked paprika
- ½ teaspoon chili flakes (optional)
Instructions
Step 1: Marinate the Chicken
- In a bowl, combine buttermilk, salt, black pepper, garlic powder, paprika, and cayenne pepper.
- Add the chicken pieces, ensuring they are fully coated.
- Cover and refrigerate for at least 30 minutes (or overnight for extra tenderness).
Step 2: Prepare the Coating
- In a separate bowl, whisk together flour, cornstarch, salt, black pepper, paprika, garlic powder, and baking powder.
- In another bowl, beat the egg with cold water.
Step 3: Coat the Chicken
- Remove the chicken from the marinade, letting any excess drip off.
- Dip each piece in the flour mixture, then into the egg mixture, and back into the flour mixture, pressing to ensure a thick, crispy coating.
Step 4: Fry the Chicken
- Heat vegetable oil in a deep frying pan to 175°C (350°F).
- Fry the chicken in batches for 5-7 minutes per side, until golden brown and crispy.
- Drain on a wire rack to keep the coating crisp.
Step 5: Prepare the Buttery Glaze
- In a saucepan, melt butter over medium heat. Add minced garlic and cook for 30 seconds until fragrant.
- Stir in honey, lemon juice, smoked paprika, and chili flakes.
- Drizzle the warm butter glaze over the crispy chicken or toss the chicken in the glaze for extra flavor.
Step 6: Serve and Enjoy!
- Garnish with fresh parsley or chives and serve hot with mashed potatoes, coleslaw, or rice.
Nutrition Facts (Per Serving, Approximate)
- Calories: 480
- Protein: 35g
- Carbohydrates: 45g
- Fat: 20g
- Fiber: 2g
- Sugar: 5g
Tips & Tricks for the Crispiest Butter Chicken
🍗 Use Chicken Thighs – They stay juicier and more flavorful than chicken breasts.
🥛 Marinate Overnight – The longer the chicken soaks in the buttermilk marinade, the tenderer and juicier it will be.
🌽 Cornstarch is the Secret – Adding cornstarch to the flour mixture creates a lighter, crunchier coating.
🧈 Double the Butter Glaze – If you love extra sauce, double the butter glaze recipe and serve some on the side for dipping.
🔥 Adjust the Spice Level – Want it milder? Skip the cayenne and chili flakes. Prefer it spicier? Add more!
Creative Variations to Try
🔥 Spicy Nashville-Style Crispy Butter Chicken – Add extra cayenne and hot sauce to the glaze for a fiery kick!
🍯 Honey Mustard Butter Chicken – Replace paprika with mustard powder and drizzle with a honey-mustard glaze.
🍗 Oven-Baked Version – Instead of frying, bake at 200°C (400°F) for 25-30 minutes, flipping halfway through.
🍞 Crispy Butter Chicken Sandwich – Serve in a brioche bun with coleslaw, pickles, and spicy mayo for a restaurant-style sandwich!
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