Honey Butter Fried Chickenn (Print Version)

# Ingredients:

→ For the Chicken Marinade

01 - 1 pound chicken tenders (about 8-10 pieces)
02 - 1 teaspoon kosher salt
03 - ½ teaspoon white pepper
04 - ½ teaspoon black pepper
05 - ½ teaspoon garlic powder
06 - ½ teaspoon onion powder
07 - ½ teaspoon ginger powder
08 - ¼ teaspoon cayenne pepper (adjust to your spice preference)

→ For the Seasoned Flour

09 - 2 cups all-purpose flour
10 - 1 tablespoon kosher salt
11 - 1 tablespoon white pepper
12 - 1 teaspoon black pepper
13 - 1 teaspoon garlic powder
14 - 1 teaspoon onion powder

→ For the Wet Batter

15 - ½ cup all-purpose flour
16 - 1 large egg
17 - 1 cup ice-cold sparkling water (soda water works great)

→ For the Honey Butter Sauce

18 - 4 tablespoons unsalted butter
19 - 2 tablespoons honey (local if possible for best flavor)
20 - 2 tablespoons granulated sugar
21 - 2 tablespoons soy sauce

→ Additional Items

22 - 1 cup all-purpose flour (for initial dusting)
23 - Neutral oil for frying (vegetable, canola, or peanut oil)

# Instructions:

01 - In a medium bowl, toss the chicken tenders with kosher salt, white pepper, black pepper, garlic powder, onion powder, ginger powder, and cayenne pepper. Mix thoroughly with your hands to ensure each tender is well coated. Let them marinate for at least 30 minutes in the refrigerator, or up to overnight for maximum flavor.
02 - Set up your dredging stations in a row: First, a bowl with 1 cup of plain all-purpose flour. Second, make your wet batter by whisking together ½ cup flour, the egg, and ice-cold sparkling water until smooth. Third, in a large bowl, combine the 2 cups of flour with kosher salt, white pepper, black pepper, garlic powder, and onion powder for your seasoned flour mixture.
03 - Add 1 tablespoon of the sparkling water to your seasoned flour mixture. Use your fingers to rub the water into the flour, creating small clumps. These little clumps will stick to the chicken and create extra crispy, craggy bits when fried – the secret to incredible fried chicken texture!
04 - Take a chicken tender and first dust it in the plain flour, shaking off any excess. Next, dip it into the wet batter, making sure it's fully coated, and allow any excess batter to drip off. Finally, place it in the seasoned flour and press firmly, really packing on the flour mixture until completely coated. Set aside on a tray and repeat with all tenders.
05 - Let the coated chicken tenders rest on the tray for about 10 minutes while you heat your oil. This resting period helps the coating adhere better to the chicken during frying.
06 - Fill a heavy-bottomed pot or Dutch oven with about 2 inches of neutral oil and heat to 350°F (use a thermometer for accuracy). Working in small batches to avoid overcrowding, gently lower 3-4 tenders into the hot oil. Fry for 4-5 minutes until lightly golden, turning occasionally. Remove and place on a wire rack set over a baking sheet.
07 - Once all tenders have had their first fry, bring the oil back to 350°F. Re-fry each tender for an additional 1-2 minutes until they reach a deeper golden color and become extra crispy. Transfer back to the wire rack and immediately sprinkle with a little salt while hot.
08 - In a saucepan over medium heat, melt the butter. Once melted, add the honey, sugar, and soy sauce. Stir continuously until the sugar has completely dissolved and the sauce begins to bubble slightly. Cook for another 1-2 minutes until the sauce thickens enough to coat the back of a spoon.
09 - You can either brush the honey butter sauce over the fried chicken tenders or toss them directly in the sauce. If tossing, do it quickly to maintain as much crispiness as possible. For best results, serve immediately while still warm and ultra-crispy.

# Notes:

01 - The double-frying technique is key for achieving that super crispy exterior that Korean fried chicken is famous for.
02 - Using ice-cold sparkling water in the batter creates a lighter, crispier coating when fried.
03 - If you prefer spicier chicken, you can add an extra ¼ teaspoon of cayenne to the marinade or mix 1 tablespoon of gochujang (Korean chili paste) into the honey butter sauce.

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