Matt Xiaxiang
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Main dishesHoney, lemon and garlic fried chicken
Posted: 26/04/2025Updated: 26/04/2025
Crispy buttermilk fried chicken coated in a sweet and tangy honey, lemon and garlic butter.
Serve this honey lemon garlic fried chicken with steamed white rice or buttery roasted potatoes to soak up the sauce. Add a simple green salad or stir-fried greens like broccoli for freshness, and a side of buttered corn for extra sweetness.
Ingredients
Servings
Fried chicken
- 6 large Chicken thighs, boneless and skinless
- 1 teaspoon Salt
- 1 teaspoon Ground black pepper
- 1 teaspoon Garlic powder
- 1 teaspoon Smoked paprika
- 150 millilitres Buttermilk
- 150 grams Plain flour
- 50 grams Cornflour
- Neutral oil
Sauce
- 1 tablespoon Unsalted butter
- 3 tablespoons Honey
- 2 tablespoons Lemon juice
- 1 tablespoon Light soy sauce
- 2 cloves Garlic
- 1 handful Fresh parsley
Instructions
Fried chicken
- Mix the chicken pieces with salt, pepper, garlic powder, paprika, and buttermilk. Cover and chill for at least 1 hour.
- Combine flour and cornflour in a bowl. Take each chicken thigh from the marinade, shake off excess liquid, and dredge well in the flour mix.
- Heat oil to 170°C in a deep pan. Fry chicken in batches until golden and crispy (about 6–8 minutes). Drain and cool on a wire rack.
Sauce
- In a large pan, melt the butter over low heat. Add the grated garlic and cook gently for 30 seconds until fragrant. Stir in honey, lemon juice, soy sauce, and lemon juice. Let it bubble for about 1–2 minutes until slightly syrupy.
- Take the pan off the heat. Stir in the chopped parsley. Toss the fried chicken in the sauce until evenly coated.
My notes
Cooking tips
- Buttermilk and coating: Shake off excess buttermilk to ensure flour adheres evenly to the chicken, preventing it from becoming soggy and ensuring a crisp, golden crust when fried. Press the flour firmly onto the chicken to help create a crispier, crunchier crust.
- Fry in batches: Avoid crowding the pan when frying, or the oil temperature will drop and the chicken will turn soggy instead of crisp.
- Cooking chicken with bone: This requires a longer cooking time so make sure you check its doneness. Can take roughly an additional 4 minutes.
- Make sauce gently: Cook the garlic over low heat to avoid burning it and turning the sauce bitter.
- Add parsley off heat: Add the parsley at the end to retain its freshness.
- Rest the chicken after frying: Let the fried chicken rest for a couple of minutes before tossing it in the sauce to maintain its crispiness.
- Toss quickly: Once the chicken goes into the sauce, toss it quickly and serve right away to keep the coating crisp under the sticky glaze.
Alternative ingredients
- Chicken breasts instead of thighs for a leaner option. Butterfly for the best result.
- Instead of buttermilk, other acidic ingredients can be added such as pickle juice, lemon or even yoghurt. The acidity in these ingredients helps to make the chicken more tender. If using eggs as a binder, add a touch of lemon or pickle juice.
- Cornflour isn't necessary so solely plain flour can be used.
- Play around with different citruses such as limes or oranges.
Storage instructions
After frying, allow the chicken to cool slightly on a wire rack to prevent it from becoming soggy from trapped steam. It's best to store the chicken and sauce separately to prevent the chicken becoming soggy.
- Refrigeration: The sauce can last in the fridge for up to a week. Store the fried chicken in an airtight container in the refrigerator for up to 3 days. If storing combined, it will last in the fridge for 3 days but eat as soon as possible for the best texture.
- Freezer: For longer storage, you can freeze only the fried chicken. Place it on a baking sheet in a single layer to freeze first, then transfer it to a freezer-safe bag or airtight container. It can be kept in the freezer for up to 2 months.
Re-heating instructions
- Oven: Pre-heat the oven to 190°C. Place the chicken on a baking sheet lined with parchment paper or a wire rack (this keeps it crisp). Bake for 10-15 minutes (or 20-25 minutes from frozen), flipping halfway through to ensure it crisps evenly.
- Air fryer: For a quick and crispy reheat, use an air fryer at 180°C for 5-7 minutes (10-12 minutes from frozen). This will make the coating crisp again without drying out the chicken.
- Stove: If the sauce has been stored separately, simply warm it in a small saucepan over low heat or in the microwave for 30 seconds to 1 minute, stirring occasionally to prevent burning.
Nutrition and dietary facts
(Per serving) Calories: 530kcal (24%), Protein: 32g (53%), Fat: 24.3g (30%), Saturated fat: 6g (40%), Carbohydrates: 40g (15%), Sugars: 10.9g (44%), Fibre: 1g (3%)
Note: The nutritional information provided for this recipe is an estimate based on ingredients and cooking instructions as described - it is intended for informational purposes only.