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Ingredients
Scale
- 1 ½ pounds boneless skinless chicken breasts, cut into 2-inch chunks
- 1 ½ cups all-purpose flour
- ¾ cup cornstarch
- 2 teaspoons garlic powder
- 1 teaspoon onion powder
- 1 teaspoon paprika
- ½ teaspoon salt
- ¾ cup milk
- ¼ cup pickle juice
- ¾ cup buffalo sauce
- 2 tablespoons honey
- 2 tablespoons unsalted butter, melted
Instructions
- In a shallow bowl, whisk the flour, cornstarch, garlic powder, onion powder, paprika, and salt together. In a separate bowl, combine the milk and pickle juice.
- Coat each piece of chicken in the milk mixture, then dip into the flour mixture. Repeat to double coat the chicken.
- Set the breaded chicken aside and let it rest at room temperature for 10-15 minutes.
- Heat 2-4 inches of oil in a large pot or deep fryer to 325 degrees F. Fry the chicken in batches for 5 to 7 minutes or until golden brown, crispy, and cooked through. Ensure not to overcrowd the pot to maintain oil temperature.
- For extra crispiness, fry the chicken again for 1 minute at 375 degrees F if desired.
- In a large bowl, mix the buffalo sauce, honey, and melted butter.
- Add the fried chicken to the bowl and toss until fully coated in sauce. Serve immediately to retain crunch.
Notes
For an added crunch, consider double frying the chicken as mentioned in step 5.
Adjust the amount of buffalo sauce according to your preferred spice level.
Allow the chicken to rest to ensure a crispy texture after frying.
- Prep Time: 20 minutes
- Cook Time: 55 minutes
- Category: Main Dishes
- Method: Frying
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 450
- Sugar: 5g
- Sodium: 1200mg
- Fat: 25g
- Saturated Fat: 10g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 1g
- Protein: 30g
- Cholesterol: 90mg