Crispy Butter Chicken Recipes

CRISPY BUTTER CHICKEN

Steps:

• Preheat oven to 375 degrees.
• Place eggs and cracker crumbs in two separate shallow bowls.
• Mix cracker crumbs with garlic salt and pepper.
• Dip chicken in the eggs, then dredge in the crumb mixture to coat.
• Arrange coated chicken in a 9x13 inch baking dish.
• Place pieces of butter on top of the chicken.
• Bake in the preheated oven for 30-35 minutes or until golden brown.

CRISPIEST BUTTERMILK FRIED CHICKEN

Steps:

• Mix cold water and kosher salt together in a large bowl until salt dissolves. Add chicken legs. Cover entire bowl with plastic wrap and refrigerate for 2 hours.
• Remove bowl from the refrigerator; drain and pat chicken dry with paper towels.
• Place chicken legs in a plastic bag with 1 cup all-purpose flour and shake to coat.
• Pour buttermilk into a bowl. Mix remaining flour, baking powder, salt, and cayenne in another bowl. Dip each chicken leg in buttermilk; move to flour mixture and coat well.
• Heat canola oil in a deep-fryer to 350 degrees F (175 degrees C).
• Fry chicken legs in hot oil in batches until no longer pink at the bone and the juices run clear, about 15 minutes. An instant-read thermometer inserted near the bone should read 165 degrees F (74 degrees C).

FAMOUS BUTTER CHICKEN

Steps:

• Preheat oven to 375 degrees F (190 degrees C).
• Place eggs and cracker crumbs in two separate shallow bowls. Mix cracker crumbs with garlic salt and pepper. Dip chicken in the eggs, then dredge in the crumb mixture to coat.
• Arrange coated chicken in a 9x13 inch baking dish. Place pieces of butter around the chicken.
• Bake in the preheated oven for 40 minutes, or until chicken is no longer pink and juices run clear.

CRISPY GARLIC BUTTER CHICKEN WINGS

Steps:

• Wash and prepare the chicken wings. Put them in a bowl and season with salt, pepper and garlic powder. Add the all purpose flour and water. Mix until well combined. Let this marinate for 30 minutes.
• In another bowl, add the cornstarch. Coat each chicken wing with the cornstarch. Shake off to remove the excess. Do these steps with the rest of the chicken wings.
• Heat a lot of oil in a pan. Deep fry the chicken wings using medium heat for 10 to 12 minutes. Do this in batches.
• After 10 minutes of cooking, strain the chicken wings and let them rest for a few minutes.
• For a crispier chicken wings, double fry them using high heat for 2 minutes until golden brown and crispy.
• For the garlic butter sauce, melt some butter in a pan. Add the garlic and saute for a few minutes until aromatic. Add the soy sauce, brown sugar, some pepper and water. Mix until well combined. Allow it to simmer until the sauce is slightly reduced and thick.
• Add the crispy chicken wings to the pan and toss gently to coat them well with the sauce.
• Transfer the crispy garlic butter chicken wings to a serving plate and garnish them with some freshly chopped spring onions. Make papak or have this as an ulam or a pulutan. Yum!

CRISPY BUTTERMILK CHICKEN STRIPS

Steps:

• Preheat the oven to 200 degrees F (95 degrees C).
• Slice each chicken breast into thick strips.
• Whisk flour, Italian seasoning, salt, pepper, and cayenne together and pour into a gallon-sized resealable plastic bag. Pour buttermilk into a shallow dish.
• Fill a heavy-bottomed pan at least 4 inches deep with oil and heat it to 350 degrees (175 degrees C).
• Place several chicken strips in the plastic bag. Seal the bag and shake a couple of times until strips are coated. Repeat to coat remaining strips. Dip each strip into buttermilk, then back into the flour mixture.
• Fry the strips, 4 or 5 at a time, in the hot oil until golden brown and no longer pink in the centers, 6 to 8 minutes. Drain on paper towels, then transfer to a baking sheet to keep warm in the oven as you fry the remaining strips.