This buttered fried chicken recipe combines the perfect blend of crispy & juicy chicken with a rich buttery flavor. Learn how to double fry your chicken for that extra crispy texture.
Buttered Fried Chicken
If you love chicken wings, you’re in for a treat! Buttered Fried Chicken takes the classic fried chicken experience to a whole new level of delectability. Crispy on the outside, tender on the inside, and covered with a yummy buttery glaze, this recipe is sure to satisfy your cravings.
What sets apart this Buttered Fried Chicken from the rest? It’s the way it is fried twice that makes the difference. This method ensures an extra crunch that will have you coming back for more! The two-step frying process is the key to this crispy texture.
Ingredient Notes
- Chicken wings are a popular choice for this recipe due to their juicy and tender meat. They are great for absorbing the delicious flavors from the marinade and breading, giving a burst of juicy deliciousness in every bite.
- Fresh ginger gives the marinade a subtle but noticeable kick. It enhances the flavor of the Buttered Fried Chicken by adding a hint of spiciness and warmth.
- Soy sauce makes the glaze taste better by adding a savory and umami flavor to the dish. It goes really well with light brown sugar and makes a yummy coating.
- Light brown sugar makes the glaze a little sweet. This ingredient combines salty, sweet, and tangy flavors to create a tasty and satisfying flavor that will delight your palate.
Chicken wings & Butter – the main ingredients
Cooking Tips
– Double-frying the chicken for extra crispiness: The secret to achieving that delectable crunch is to fry it twice.
– Fry in batches: Overcrowding the pan can make the chicken soggy instead of crispy.
How to Store and Serve
If you happen to have any leftovers, put it in a closed container in the fridge. The buttered fried chicken will stay crunchy for 2 days. To warm up the food again, just put it in the oven for approximately 10 minutes at 350°F (175°C). You may also re-fry in the pan for a few minutes until heated all the way through and becomes crispy.
What to Serve With Buttered Fried Chicken?
The possibilities are endless when it comes to serving options for Buttered Fried Chicken.
- Classic mashed potatoes: Smooth and rich mashed potatoes go well with fried chicken.
- Dinner rolls: Soft and fluffy dinner rolls are delicious for soaking up tasty juices.
- Creamy coleslaw: The smooth, cool and creamy texture of coleslaw gives a nice difference compared to the crunchy chicken.
Buttered Fried Chicken
Course: Main5
Servings15
minutes35
minutes50
minutesThis buttered fried chicken recipe combines the perfect blend of crispy and juicy chicken with a rich buttery flavor. Learn how to double fry your chicken for that extra crispy texture.
Ingredients
1 kg Chicken Wings
1/2 tsp Pepper
1 1/2 tsp Salt
6 cloves Garlic, minced
Juice of 3 Calamansi
1 tsp Ginger, minced or grated
2 Eggs, beaten
- Breading
1 cup Cornstarch
1/4 tsp Pepper
1/2 tsp Salt
- Butter Sauce
1/2 cup Butter
2 tbsp Soy Sauce
2 tbsp Light Brown Sugar
Directions
- Begin with preparing 1kg of chicken wings. Thoroughly rinse them and pat them dry with a paper towel. This guarantees its crispiness.
- In a mixing bowl, combine 1/2 tsp of pepper, 1 1/2 tsp of salt, minced garlic, calamansi juice, minced ginger, and beaten eggs.
- Add the chicken wings to the marinade, making sure they are well-coated. Set them aside for 30 minutes or more to allow the flavors to soak in.
- In a separate bowl, mix 1 cup of cornstarch, 1/4 tsp of pepper, and 1/2 tsp of salt. This will be our breading mixture.
- Take each chicken wing from the marinade and dredge it in the cornstarch mixture, ensuring it is fully coated. Repeat this step for the rest of the chicken.
- Double Frying the Chicken
- Heat a deep frying pan with enough oil for deep frying over low-medium heat.
- Fry the chicken in batches until they turn lightly brown. Remove them from the oil and set them aside for 10 minutes.
- After the resting time, increase the heat to medium and return the chicken to the oil for the second fry. Cook until they become golden brown and crispy.
- Once the chicken is perfectly fried, remove them from the pan and let them drain on a wire rack or paper towels to remove any excess oil.
- Butter Sauce/Glaze
- In a separate pan, melt 1/2 cup of butter over low heat. Add soy sauce and light brown sugar, stirring until the sugar has dissolved and the mixture is well combined.
- Toss the fried chicken wings in the butter mixture until evenly coated.
- Transfer the Buttered Fried Chicken to a serving platter, garnish with some chopped parsley or spring onions.
Recipe Video
Notes
- Keep the heat at a consistent low-medium for the first fry and medium for the second fry to prevent burning and undercooking.
Frequently Asked Questions
Some of the most commonly asked questions about Buttered Fried Chicken include the following:
