Ingredients

For the Chicken & Marinade:

• 4 boneless, skinless chicken breasts (about 6 oz each), pounded to ¾-inch even thickness

• 1 cup buttermilk

• 1 teaspoon hot sauce (like Frank’s RedHot)

• 1 teaspoon fine sea salt

• ½ teaspoon freshly ground black pepper

For the Crispy Coating:

• 1 ½ cups all-purpose flour

• ½ cup cornstarch

• 1 tablespoon garlic powder

• 1 tablespoon paprika

• 2 teaspoons fine sea salt

• 1 teaspoon baking powder (for extra crunch)

• ½ teaspoon cayenne pepper (optional)

• Freshly ground black pepper

For Frying:

• 1 – 1 ½ quarts neutral oil (like vegetable, canola, or peanut), for deep frying

For the Honey Butter Glaze:

• 6 tablespoons unsalted butter

• ⅓ cup honey

• ¼ cup light brown sugar, packed

• 3 large garlic cloves, minced

• 2 tablespoons soy sauce

• 1 tablespoon water

• ½ teaspoon coarse sea salt (for finishing, optional)

• 1 tablespoon toasted sesame seeds

• 2 green onions, thinly sliced

Instructions

Step 1: Marinate the Chicken

In a large bowl, whisk together the buttermilk, hot sauce, 1 teaspoon salt, and ½ teaspoon pepper. Add the chicken breasts, ensuring they are fully submerged. Cover and refrigerate for at least 30 minutes, or up to 4 hours for maximum tenderness.

Step 2: Prepare the Coating & Set Up Your Station

In a separate large, shallow dish (a pie plate works perfectly), whisk together the flour, cornstarch, garlic powder, paprika, salt, baking powder, and cayenne (if using). Add several grinds of black pepper. Give it a good mix.
Set up a dredging station: bowl of marinated chicken, dish of flour mixture, and a wire rack placed over a baking sheet for the coated chicken.

Step 3: Dredge the Chicken

Remove one piece of chicken from the buttermilk, letting excess drip off. Dredge thoroughly in the flour mixture, pressing firmly to ensure an even, clumpy coating—those clumps are your future crunch! Place on the wire rack. Repeat with all chicken pieces. Crucial Step: Let the coated chicken rest on the rack for 10-15 minutes. This allows the coating to hydrate and set, which prevents it from sloughing off in the fryer.

Step 4: Fry to Golden Perfection

In a large, heavy-bottomed Dutch oven or deep fryer, heat 3 inches of oil to 350°F (175°C). Use a deep-fry or candy thermometer for accuracy; the correct temperature is key.
Carefully lower 2 chicken breasts into the hot oil using tongs. Do not overcrowd the pot. Fry for 5-7 minutes per side, flipping once, until deeply golden brown, crispy, and the internal temperature registers 165°F (74°C). Transfer to a clean wire rack set over a paper-towel-lined baking sheet to drain. Repeat with remaining chicken. Allow to rest for 5 minutes before saucing.

Step 5: Create the Luxurious Honey Butter Glaze

While the chicken rests, make the glaze. In a medium saucepan over medium-low heat, melt the butter. Add the minced garlic and cook for 1 minute until fragrant but not browned. Stir in the honey, brown sugar, soy sauce, and water. Increase heat to medium and bring to a gentle simmer, stirring constantly until the sugar dissolves and the sauce thickens slightly, about 3-4 minutes. It should coat the back of a spoon. Remove from heat.

Step 6: The Grand Finale – Glaze & Serve

You have two presentation options:

• Drizzle & Garnish: Place the crispy chicken on a serving platter. Generously drizzle the warm honey butter glaze over the top. Sprinkle with sesame seeds and green onions.

• Toss & Coat: For maximum sauciness, carefully toss the rested chicken pieces in the saucepan with the glaze until evenly coated, then transfer to a platter. Garnish with sesame seeds and green onions.

Serve immediately while the chicken is still hot and crispy, with steamed jasmine rice, a simple green salad, or roasted vegetables to balance the richness.

Nutrition Information (Per Serving, approximately 1 chicken breast with glaze)

• Calories: ~720 kcal

• Total Fat: 34g (Saturated Fat: 15g)

• Cholesterol: 165mg

• Sodium: 1750mg

• Total Carbohydrates: 62g

• Dietary Fiber: 1g

• Sugars: 34g

• Protein: 42g