If you’re searching for a dinner that’s lightning-fast, ridiculously delicious, and guaranteed to have everyone asking for seconds, you’ve found it. This Easy Honey Butter Chicken is the ultimate weeknight champion, whether you’re using an air fryer or your oven. We’re talking about perfectly tender chicken pieces with an unbelievably crispy coating, all tossed in a sweet, savory, and utterly addictive honey butter glaze.
This simple recipe uses the magic of high heat to get that deep-fried crunch without the fuss or extra oil. The result is a crispy honey butter chicken that’s on the table in about 30 minutes. It’s sweet, salty, and so satisfying.
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What is Honey Butter Chicken and Where Does it Come From?
This dish skyrocketed to viral fame, largely inspired by the popular Hermanathome Honey Butter Chicken recipe. Its flavor profile, however, has deep roots. The irresistible combination of sweet, savory, and crispy chicken is reminiscent of classic Korean Fried Chicken (KFC). While not a traditional Korean dish itself, it borrows the addictive elements of honey and butter found in various Korean snacks and street foods, creating a modern comfort food classic.
Why You’ll Love This Recipe
- Two Ways to Cook: This recipe includes instructions for both the air fryer and a conventional oven, so you can make it no matter what equipment you have.
- Insanely Delicious: The combination of savory butter, sweet honey, and salty soy sauce creates a flavor explosion that’s simply irresistible.
- Perfectly Crispy: Our method ensures a golden, crunchy exterior that stays crisp even after being coated in the glossy sauce.
- Healthier Comfort Food: By avoiding deep frying, you get all the satisfaction of fried chicken with significantly less oil. In fact, many studies show that air frying is considered a healthier alternative to deep frying, reducing overall fat and calorie intake.
Ingredients You’ll Need
This recipe uses simple, pantry-staple ingredients. Separating them by function makes preparation a breeze.
For the Chicken:
- 1.5 lbs Boneless, Skinless Chicken (Thighs or Breasts, cut into 1-inch pieces)
- 1/3 cup Cornstarch
- 1/2 tsp Salt
- 1/4 tsp Black Pepper
- Cooking spray or light oil
For the Honey Butter Sauce:
- 4 tbsp Unsalted Butter
- 1/4 cup Honey
- 2 tbsp Light Soy Sauce (or Tamari for gluten-free)
- 2 cloves Garlic, minced
Step-by-Step Instructions
Choose your preferred cooking method below for perfectly crispy results every time.
Method 1: Air Fryer Instructions (Extra Crispy)
- Prep Chicken: Pat the chicken pieces completely dry with a paper towel. This is non-negotiable for a crispy crust! In a bowl, toss the chicken with salt and pepper.
- Coat with Cornstarch: Add the cornstarch to the bowl and toss until every piece is lightly but evenly coated. Shake off any excess.
- Preheat & Prepare: Preheat your air fryer to 400°F (200°C). Lightly spray the air fryer basket and the coated chicken pieces with cooking spray. This critical step prevents the cornstarch from blowing off.
- Air Fry: Place the chicken in the basket in a single layer. Do not overcrowd; cook in batches if needed. Air fry for 10-12 minutes, flipping halfway through, until golden brown, crispy, and the internal temperature reaches 165°F (74°C).
- Make the Sauce: While the chicken cooks, combine butter, honey, soy sauce, and minced garlic in a small saucepan over medium heat.
- Thicken Sauce: Bring the sauce to a gentle simmer and cook for 2-3 minutes, stirring, until it thickens slightly and becomes glossy. Remove from heat.
- Combine & Serve: Transfer the hot, crispy chicken to a large bowl. Pour the sauce over the top and toss gently to coat. Serve immediately.
Method 2: Oven-Baked Instructions (Easy & Reliable)
- Prep Chicken: Preheat your oven to 425°F (220°C). Place a wire rack on top of a baking sheet. Pat the chicken pieces completely dry, then toss with salt, pepper, and cornstarch in a bowl until evenly coated.
- Arrange & Bake: Spread the coated chicken in a single layer on the wire rack. The rack allows air to circulate for maximum crispiness. Lightly spray the chicken with cooking spray.
- Bake: Bake for 20-25 minutes, flipping the pieces halfway through, until the chicken is golden brown, cooked through, and has reached an internal temperature of 165°F (74°C).
- Make the Sauce: While the chicken bakes, combine butter, honey, soy sauce, and minced garlic in a small saucepan over medium heat.
- Thicken Sauce: Bring the sauce to a gentle simmer and cook for 2-3 minutes, stirring, until it thickens slightly and becomes glossy. Remove from heat.
- Combine & Serve: Transfer the hot, crispy chicken to a large bowl. Pour the sauce over the top and toss gently to coat. Serve immediately.
Low-Carb & Dietary Adaptations
Love this recipe but follow a low-carb or Keto lifestyle? You can easily adapt it with a few smart swaps.
- Honey Substitute: Replace the honey with an equal amount of a sugar-free liquid sweetener like allulose or a monk fruit/erythritol blend syrup. Note that these may take an extra minute or two of simmering to thicken the sauce to the same consistency.
- Low-Carb Coating: Ditch the cornstarch. For an ultra-crispy, zero-carb coating, use finely crushed pork rinds (pork panko). For a gluten-free, low-carb option, use almond flour. Air fry times may be slightly shorter, so check for doneness around the 8-10 minute mark.
Which Cut of Chicken is Best: Thighs vs. Breasts?
Both work beautifully in this recipe, so it comes down to your preference!
- Honey Butter Chicken Thighs: Naturally more tender and flavorful, thighs are very forgiving and stay incredibly juicy. They may need an extra minute or two to cook.
- Honey Butter Chicken Breasts/Tenders: Breasts are a leaner option and cook very quickly. If you’re making a honey butter chicken tenders recipe, this is your go-to. A juicy air fryer chicken breast is always a winner, and we have many other thin-sliced chicken breast recipes to explore.
Pro Tips for Success
- Don’t Skip Patting Dry: Removing moisture from the chicken’s surface is the single most important step for a crispy coating.
- Work in Batches: Whether using the air fryer or oven, avoid overcrowding. Giving the chicken space allows hot air to circulate, which is essential for browning and crisping. For best results, we recommend cooking no more than two batches back-to-back before letting your air fryer cool for 5-10 minutes. This prevents the unit from overheating and ensures every batch is perfectly crispy.
- Keep it Warm: To keep the first batch warm while the next one cooks, place the finished chicken on a wire rack on a baking sheet in an oven set to 200°F (95°C).
Serving, Storage, and Reheating
Serving: This dish is fantastic over steamed jasmine rice with a side of steamed broccoli. For a fun twist, create rice bowls like these Hot Honey Chicken and Rice Bowls by adding edamame and shredded carrots. If you love this flavor but want a spicier kick, check out our Baked Crunchy Hot Honey Chicken.
Storage: Store leftovers in an airtight container in the refrigerator for up to 3 days.
Reheating: For the best results, reheat the chicken in the air fryer at 375°F (190°C) for 3-5 minutes. This revives the crispy coating far better than a microwave.
The Best Honey Butter Chicken (Air Fryer or Oven)
Ingredients
For the Chicken:
- – 1.5 lbs Boneless Skinless Chicken (Thighs or Breasts, cut into 1-inch pieces)
- – 1/3 cup Cornstarch
- – 1/2 tsp Salt
- – 1/4 tsp Black Pepper
- – Cooking spray or light oil
For the Honey Butter Sauce:
- – 4 tbsp Unsalted Butter
- – 1/4 cup Honey
- – 2 tbsp Light Soy Sauce or Tamari for gluten-free
- – 2 cloves Garlic minced
Instructions
Method 1: Air Fryer Instructions (Extra Crispy)
- Prep Chicken: Pat the chicken pieces completely dry with a paper towel. This is non-negotiable for a crispy crust! In a bowl, toss the chicken with salt and pepper.
- Coat with Cornstarch: Add the cornstarch to the bowl and toss until every piece is lightly but evenly coated. Shake off any excess.
- Preheat & Prepare: Preheat your air fryer to 400°F (200°C). Lightly spray the air fryer basket and the coated chicken pieces with cooking spray. This critical step prevents the cornstarch from blowing off.
- Air Fry: Place the chicken in the basket in a single layer. Do not overcrowd; cook in batches if needed. Air fry for 10-12 minutes, flipping halfway through, until golden brown, crispy, and the internal temperature reaches 165°F (74°C).
- Make the Sauce: While the chicken cooks, combine butter, honey, soy sauce, and minced garlic in a small saucepan over medium heat.
- Thicken Sauce: Bring the sauce to a gentle simmer and cook for 2-3 minutes, stirring, until it thickens slightly and becomes glossy. Remove from heat.
- Combine & Serve: Transfer the hot, crispy chicken to a large bowl. Pour the sauce over the top and toss gently to coat. Serve immediately.
Method 2: Oven-Baked Instructions (Easy & Reliable)
- Prep Chicken: Preheat your oven to 425°F (220°C). Place a wire rack on top of a baking sheet. Pat the chicken pieces completely dry, then toss with salt, pepper, and cornstarch in a bowl until evenly coated.
- Arrange & Bake: Spread the coated chicken in a single layer on the wire rack. The rack allows air to circulate for maximum crispiness. Lightly spray the chicken with cooking spray.
- Bake: Bake for 20-25 minutes, flipping the pieces halfway through, until the chicken is golden brown, cooked through, and has reached an internal temperature of 165°F (74°C).
- Make the Sauce: While the chicken bakes, combine butter, honey, soy sauce, and minced garlic in a small saucepan over medium heat.
- Thicken Sauce: Bring the sauce to a gentle simmer and cook for 2-3 minutes, stirring, until it thickens slightly and becomes glossy. Remove from heat.
- Combine & Serve: Transfer the hot, crispy chicken to a large bowl. Pour the sauce over the top and toss gently to coat. Serve immediately.
Notes
Nutrition Information
- Calories: 420kcal
- Protein: 35g
- Total Fat: 18g
- Saturated Fat: 8g
- Carbohydrates: 30g
- Sugars: 25g
- Sodium: 450mg
Nutrition information is automatically calculated, so should only be used as an approximation.
Frequently Asked Questions (FAQs)
How do I prevent the cornstarch from blowing off in the air fryer?
The key is to lightly spray the coated chicken with cooking oil just before air frying. The oil helps the cornstarch adhere to the chicken and weighs it down enough to resist the air fryer’s powerful fan.
Can I make the sauce less sweet or lower in sodium?
Absolutely. To reduce sweetness, decrease the honey by a tablespoon. For lower sodium, use a low-sodium soy sauce or tamari and reduce the amount slightly. Taste the sauce before tossing with the chicken and adjust as needed.
Can I use all-purpose flour instead of cornstarch?
Yes, but cornstarch will yield a noticeably crispier and lighter coating. If using flour, the texture will be slightly less crunchy but still delicious.
